The course aims to provide the students the knowledge of basic laboratory techniques for the extraction, purification, and analysis of the main food components.

The student, at the end of the course, must also be able to manage in autonomy, the proposed laboratory procedures and to approach the interpretation of the spectra, particularly 1H-NMR, for the determination of the structure of unknown compounds.

Theory (classroom)

Purification and extraction techniques:

1-Solid-Liquid chromatography, thin layer chromatography (TLC);

2-Crystallization and filtration;

3-Melting point;

4-Solid-liquid and solvent-solvent extraction; examples of extraction and purification of active ingredients from alimentary substances;

5-Distillation;

6-Column chromatography;

Quali- and quantitative determination of active principles by means of spectroscopic techniques:

7-UV;

8-IR;

9-1H and 13C NMR, with particular reference to technical SNIF, used to detect adulterations and frauds in food.

Determination of the structure of an unknown substance, using spectroscopic techniques.

Practical part (experiences in laboratory). The laboratory provides practice exercises that, depending on the number of the students, can be individual or in groups. The exercises will be carried out in order to address some of the topics presented in the theoretical part. Every exercise is preceded by an explanation of the procedure for the food samples proposed by the teacher. The completion of the exercises also includes the application of methods of qualitative and quantitative determination such as TLC, volumetry and spectrophotometry.

In order to take the exam of Extractive preparation and quality control of dietetic alimentary products, see the didactic regulations of the course.

• The student must show an understanding of the concepts and theories furnished during the course, with particular reference to the basic techniques for the extraction and purification of organic substances from natural matrices.

• The student must show the possession of the ability to use knowledge and concepts of spectroscopy that will be provided during the course to determine the structure of an unknown compound.
• Students will then apply their skills to the recognition of frauds and food adulterations.

• The student must be able to communicate clearly its conclusions with a chemical language, as well as their knowledge.

• The student must have developed a learning ability that allows him to continue studying in a self-directed or autonomous way

The teaching material prepared by the lecturer in addition to recommended textbooks (such as for instance slides, lecture notes, exercises, bibliography) and communications from the lecturer specific to the course can be found inside the Moodle platform › blended.uniurb.it

Teaching

The course will be developed through a series of lessons about the theory of the examined topics and the through frequency of weekly practice lessons in the lab.

Attendance

Attendance to laboratory lessons is obligatory. The students can do only two absences. If the absences are due to health problems, they have to be certified by a doctor.

Course books

Donald L. Pavia; Gary M. Lampman; Geroge S. Kriz “Il laboratorio di Chimica organica”, a cura di Paolo Grunanger e Donato Pocar; Edizioni Sorbona Milano. For consultation, F. Tateo “Analisi dei prodotti alimentari” Chiriotti Editori, Voll. 1 e 2. The teacher will furnish further informations about the didactic supplies, during the course.

Assessment

The exam consists of a test covering both theory and laboratory topics.

Disability and Specific Learning Disorders (SLD)

Students who have registered their disability certification or SLD certification with the Inclusion and Right to Study Office can request to use conceptual maps (for keywords) during exams.

To this end, it is necessary to send the maps, two weeks before the exam date, to the course instructor, who will verify their compliance with the university guidelines and may request modifications.