LPhD069 ESR spectroscopy in Food Research

Responsible DepartmentDepartment of Food Science

Research SchoolFOOD Denmark
Course DatesBiannual course; next time June 2012.
Course AbstractAim: To introduce the participants to ESR spectroscopy and radical processes in food in theory and in practice. Contents: General introduction to ESR spectroscopy and instrumentation. Radicals in foods, quantification and characterization. Assays for measuring lipid oxidation and anti-oxidative effects. Testing oxidative stability of foods. Simulation of ESR spectra. Spin trapping and spin probes.
Course RegistrationSecretary Lisbet Christensen, Food Chemistry, IFV, +45 3533 3238, LSM@LIFE.KU.DK
Deadline for RegistrationBeginning of June 2012.
Credits6 (ECTS)
Level of CoursePhD course
Organisation of TeachingThe course contains two parts. Part 1 is one-week course with lectures and practical exercises. Part 2 consists of a one-week individual practical project with relevance to the students' PhD-project.
Language of InstructionEnglish
Course Content
The basic theory behind electron spin resonance spectroscopy and the practical aspects and theory of ESR-instruments will be presented with empasis on subjects that are relevant for food studies. Special emphasis will be put on the use of spin trap, spin label and spin probe techniques, and the concomitant extraction of chemical and physical information from ESR spectra of nitroxyl radicals. The use of ESR in connection with studies of oxidation of foods initiated by metal-containing enzymes will also be covered.
Teaching and learning Methods
Lectures, practical exercises and individual practical projects.
Learning Outcome
General knowledge about using ESR-spectroscopy, spin trapping, spin probes and spin labels in food systems, and interpretation of spectra.
Practical experience in operating an ESR spectrometer, and recording ESR spectra of food systems.
Course Material
'Electron Paramagnetic Resonance. A practitioner's toolkit' Eds. M. Brustolon & E. Giamello, Wiley 2009.
Course Coordinator
Mogens Larsen Andersen, mola@life.ku.dk, Department of Food Science/Food Chemistry, Phone: 353-33262
Type of Evaluation
Individual written presentations of individual project. The course is passed when the project has been presented satisfactorily.
Work Load
theoretical exercises0
project work74