The course aims to provide students with knowledge of basic laboratory techniques for the extraction, purification, and analysis of the main components of food. By the end of the course, students should also be able to independently manage and carry out the proposed laboratory procedures and be able to interpret spectra, particularly ¹H-NMR, for determining the structure of unknown compounds.

Practical laboratory exercises related to the use of analytical and extraction techniques for the isolation and characterization of substances of food interest, previously discussed in theoretical lessons.

Solid-liquid chromatography: thin-layer chromatography (TLC).

Crystallization.

Solid-liquid and liquid-liquid extraction.

Column chromatography.

Qualitative and quantitative determination using spectroscopic techniques. Each exercise is preceded by an explanation of the procedures that will be adopted.

Prerequisites:

Regarding the prerequisites for attending the laboratory and taking the exam in "Extractive Preparation and Quality Control of Dietary Food Products," please refer to the course's academic regulations.

D1 - KNOWLEDGE AND UNDERSTANDING:

Students must demonstrate knowledge of the analytical methods and isolation techniques applied in the extraction and purification of organic substances from natural matrices.

D2 - ABILITY TO APPLY KNOWLEDGE AND UNDERSTANDING:

Students must demonstrate the ability to isolate and purify substances of food interest and use the spectroscopy knowledge and concepts provided during the course to determine the structure of an unknown compound.

D3 - INDEPENDENT JUDGMENT:

Students will acquire the ability to independently evaluate the most suitable analytical and extraction procedures for the isolation, purification, and characterization of substances of food interest.

D4 - COMMUNICATION SKILLS:

Using appropriate terminology useful for correct communication in a scientific context, students will be able to discuss and argue the topics covered during the course.

D5 - LEARNING ABILITY:

At the end of the course, students will be able to update their scientific knowledge related to the analysis and extraction of molecules of food interest through independent consultation of databases, textbooks, and scientific articles.

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

Practical laboratory exercises (3 credits).

Attendance

Attendance at laboratory exercises is mandatory in order to obtain the attendance signature and take the exam.

Course books

Donald L. Pavia, Gary M. Lampman, George S. Kriz, "Organic Chemistry Laboratory," edited by Paolo Grunanger and Donato Pocar; Sorbona Editions, Milan.

For consultation, it is recommended: F. Tateo, "Food Product Analysis," Chiriotti Editors, Vol. 1 and 2.

However, the instructor will provide further information regarding teaching materials and make available the slides used in the lessons.

Assessment Methods:

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

Assessment

The exam consists of a written 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.