OVERVIEW

The Instrumental Analysis course aims to provide students with the knowledge of basic analytical techniques for the acquisition of theoretical-practical skills essential for the preparation and analysis of biological samples in the food and forensic fields.

AIMS AND CONTENT

LEARNING OUTCOMES

The Instrumental Analysis course aims to provide students with the knowledge of basic analytical techniques for the acquisition of theoretical-practical skills essential for the preparation and analysis of biological samples in the food and forensic fields. At the end of the course, the student knows the main instrumental techniques for the structural analysis of biological samples and the interpretation of the obtained results .

AIMS AND LEARNING OUTCOMES

Attendance at classes and participation in laboratory activities will allow the student to acquire the necessary  knowledges for the preparation of biological samples, for their instrumental analysis and interpretation of the obtained results.
Specifically, the student will be able to determine, for each type of sample, the best analytical approach to be adopted, as a whole (sample preparation, choice of instrumental method), to obtain qualitative and quantitative information requested.

PREREQUISITES

Basic requirements for the study of this subject are knowledge of general, inorganic and organic chemistry.
In particular, the student will have to know in detail: the buffer systems, the chemical equilibria, the functional groups of biological interest and their main reactions.

TEACHING METHODS

The teaching consists of lectures and laboratory lessons. Activities are planned to apply the knowledge acquired in the classroom during lectures. For this reason, attendance at lectures and laboratory exercises is strongly recommended.

SYLLABUS/CONTENT

Main classes of molecules of interest (primary and secondary metabolites, monomers and polymers of biological interest). The different types of biological samples. The extraction techniques. Separative techniques (gas and liquid chromatography). The main spectroscopic  (UV-Visible spectroscopy; infrared-IR spectroscopy; Raman spectroscopy; nuclear magnetic resonance-NMR) and spectrometric (mass spectrometry-MS and ICP-MS) analytical techniques. Preparation and analysis of samples of interest in the food and forensic fields. Interpretation and presentation of the results.

RECOMMENDED READING/BIBLIOGRAPHY

All slides used during the lessons and other teaching material will be available on AulaWeb at the end of each cycle of lectures and laboratory lessons with other bibliographic material in pdf format.

TEACHERS AND EXAM BOARD

Exam Board

GIANLUCA DAMONTE (President)

ANNALISA SALIS

ENRICO MILLO (President Substitute)

MIRKO BENVENUTI (Substitute)

LESSONS

LESSONS START

For lessons start and timetable go to the link: https://easyacademy.unige.it/portalestudenti/

Please check the module Aulaweb page for timetable updates dependent on the sanitary and epidemic situation.

Class schedule

INSTRUMENTAL ANALYSIS

EXAMS

EXAM DESCRIPTION

The oral exam lasts about 30 minutes / student on the topics covered in class and in practice.
Usually the student is asked three questions of increasing difficulty aimed at assessing the degree of deepening of the subject and preparation of the student.

ASSESSMENT METHODS

Details on how to prepare for the exam and the degree of detail required for each topic will be provided at the beginning of the course and confirmed during lectures and exercises.

The oral exam will mainly focus on the topics covered during the lectures and will aim to assess the achievement of the level of knowledge and skills acquired..The ability to present the topics clearly and with correct terminology will also evaluated.

Exam schedule

FURTHER INFORMATION

Attendance at lessons is strongly recommended