NMR SPECTROSCOPY IN FOOD ANALYSIS
Teaching by: Photis Dais and Apostolos Spyros
The course is divided in two parts: The first part starts by comparing the traditional techniques for foods analysis with the new technique in the field, the necessary instrumentation, sample preparation, and experimental conditions. The second part describes in details several applications of the NMR technique for foods analysis (detection of the main components of wine, fruit juices, honey, and olive oil, detection of illegal enrichments of wine and olive oil, distinction between synthetic and natural flavors, qualitative and quantitative determination of the carcinogenic mucotoxins in foods).
Course duration: 4 hours per week
Total duration: 32 hours