Introduction to Nuclear Magnetic Resonance (NMR), TD-NMR of food, TD-NMR applications to dairy products, NMR in the study of wine. Isotopomeric analysis and SNIF-NMR for determining the origin of food products, NMR in the study of oil, seeds and other foods. Spectroscopic methods for the study of metabolites. IR methods, UV-Visible spectrophotometric methods. Other Lab-on-CHIP analysis.
Introduction to Multivariate Analysis, Principal Component Analysis , Cluster Analysis.

Lecture notes

_ Organoleptic properties of food
_ Chemical analytical methods for characterization of food taste and aroma
Principles of chromatography.
Gas chromatography (GC)
Liquid chormatography (LC)
Application to characterization of food taste and aroma
Analysis of food odorants and tastants

_ Principles of sensory analysis

Laboratory lessons
_ Application of chromatographic techniques to the characterization of food taste and aroma
_ Sensory laboratory lesson: perception of gustative and olfactory attributes of foods

Chimica analitica strumentale (II edizione), Holler, Skoog, Crouch. Edises, 2009.
Food. The Chemistry of its Components, T.P. Coultate, The Royal Society of Chemistry, 2002.
Flavor Chemistry and Technology, G. Reineccius, Taylor & Francis Group, 2006.
Sensory Evaluation of Food. Principles and Practices. Second Edition. HarryT.Lawless, Hildegarde Heymann, Springer, 2010.