NSCPHD1131 ESR Spectroscopy in Food Research
Aim: 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.
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
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.
‘Electron Paramagnetic Resonance. A practitioner’s toolkit’ Eds. M. Brustolon & E. Giamello, Wiley 2009.
Part 2 is a one-week individual practical project with relevance to the students’ PhD-project.
- Category
- Hours
- Lectures
- 17
- Practical exercises
- 16
- Preparation
- 45
- Project work
- 74
- Total
- 152
Email Lisbet Snedstrup Christensen lsm@food.ku.dk
- Credit
- 6 ECTS
- Type of assessment
- Written examinationOral defence
- Marking scale
- passed/not passed
- Censorship form
- No external censorship
Course information
- Language
- English
- Course code
- NSCPHD1131
- Credit
- 6 ECTS
- Level
- Ph.D.
- Placement
- Summer
- Schedule
- Part 1 of the course will be held together with ETH Zürich as a joint winter school 1. - 6. feb 2015 (http://www.csf.ethz.ch/).
Part 2 is a one-week practical project arranged individually with relevance to the students’ own PhD-project. - Course capacity
- max 10 participants
- Price
PhD students outside the association of Universities Denmark pay a fee of 500 DKK per day. Other participants 2500 DKK per day.
Separate payment for Part 1 of the course, which will be held together with ETH Zürich as a joint winterschool, may be expected.
- Study board
- Natural Sciences PhD Committee
Contracting department
- Department of Food Science
Course responsibles
- Mogens Larsen Andersen (4-6f716e634268717166306d7730666d)