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ESR Spectroscopy in Food Science
Provider: Faculty of Science

Activity no.: 5322-17-04-31 
Enrollment deadline: 04/10/2017
PlaceDepartment of Food Science
Date and timeOctober 2017 - November 2017
Regular seats3
ECTS credits5.00
Contact personMogens Larsen Andersen    E-mail address: mola@food.ku.dk
Enrolment Handling/Course OrganiserMogens Larsen Andersen    E-mail address: mola@food.ku.dk
Written languageEnglish
Teaching languageEnglish
Exam formCourse Participation; Written Assignment
Exam detailsPassed/not passed based on evaluation of assignments
Course workload
Course workload categoryHours
Lectures20.00
Practical exercises15.00
Assignments40.00
Preparation / Self-Study50.00

Sum125.00


Content
General introduction to ESR spectroscopy and instrumental parameters. Radicals in foods and their quantification and characterisation. Assays for evaluating oxidation reactions and anti-oxidative effects. Testing oxidative stability of foods. Simulation of ESR spectra. Spin trapping and spin probes.

Learning outcome
The course will provide the students with basic understanding of ESR spectroscopy and the instrumentation. Practical exercises will give the students competences in using ESR spectroscopy for studies of real food systems, and evaluating and interpreting results.

Literature
Book chapters and reviews will be handed out during the course.

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