This course is intended for students to acquire skills in analytical methods that are not implemented by routine in chemical, physical and microbiological food analysis laboratories. These methodologies will illustrate applications within the quality control (legal, nutritional, sensory), traceability and food safety (e.g. use of nanomaterials) as well as techniques to use in the study of the contribution of compounds to health, particularly in areas of microcomponents metabolomics, proteomics and assessment of bioavailability.
Sample preparation techniques: use of immunoaffinity columns, QuEChERS method, solid phase microextraction, sorptive extraction with stir bar, "green"(pressurized fluid, supercritical extraction), inprinting. Spectroscopic techniques: NIR, FTIR-ATR, Raman, NMR, chemiluminescence.
Separation techniques in liquid chromatography (LC, LCx C), HILIC (hydrophilic interaction liquid chromatography), nanoLC.
Separation techniques of gas chromatography (GC, GC x GC). Capillary electrophoresis.
Mass spectrometry: ionization sources, analyzers. New approaches: MS imaging, Ion mobility. Hyphenated techniques: LC-MS/MS, LC-NMR, GC-MS and GC-MS/MS, CE-MS.
Biological techniques: PCR for the detection of authenticity, biosensors, immunoassays. The importance of bioinformatics in the treatment of data obtained in the "Foodomics".