Information about course:
- UNESCO codes: 3309 2301 2301.03
- Director:Dra. Virginia García Cañas Codirector:Dra. Carolina Simó
- Ubication: Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC) y Facultad de Ciencias (UAM)
- Course frequency: Anual
- Teaching hours: 40
- Quantity of Student: 10
- Course fee: 100€
- Admisión Requeriments: Licenciados en Ciencia y Tecnología de los Alimentos, Químicas, Biológicas, Farmacia, Medicina, Veterinaria e Ingenieros Agrónomos.
- Year which the course was taught for the first time: 2001
- Number of times the course has been taught: 9
- Phone: +34 91 0017 955 email: virginia.garcia@csic.es
A minimum of 5 students is required for the course
Summary of the content and purpose of the course
This is a theoretical and practical course which aims to present different modern analytical techniques (spectroscopic, separation, biochemical) applied for the characterization of food. The course objective is to give a broad and current view of such techniques including their characteristics and advantages over other conventional procedures used in the food area. The various techniques described allow us to show the multidisciplinary nature of research in the area of food analysis where converging disciplines as diverse as biology, chemistry, thermodynamics, Biochemistry, Genetics, Optics, etc.
If you are interested here you will find more information and the registration form.
Program:
- Course Presentation
- Sample preparation Advanced Techniques
- Thermodynamic Principles of separation techniques
- Capillary Electrophoresis – Fundamentals and Practical Applications
- Gas Chromatography – Fundamentals and Practical Applications
- High Efficiency Liquid Chromatography – Fundamentals and Practical Applications
- Biochemical analysis techniques; Nuclear Magnetic Resonance – Fundamentals and Practical Applications
- Mass Spectrometry
- Mass Spectrometry-Practical Applications and Visit to S.I.D.I. (Interdepartmental Service of the UAM)