| Code |
16860
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| Year |
1
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| Semester |
S2
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| ECTS Credits |
5
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| Workload |
TP(40H)
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| Scientific area |
Biomedicina/Medicina/Bioquímica
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Entry requirements |
-
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Learning outcomes |
This course aims to introduce participants to the Nuclear Magnetic Resonance technique and its practical application in analysing the quality control of different products, from sample preparation to NMR analysis and interpretation of the data obtained. It comprises theoretical lectures, in online format, and practical face-to-face sessions in the RISE-Health UBI NMR laboratory.
At the end of the course, students should be able to:
(i) understand the fundamental concepts of NMR and its application in analysing the quality control of food, pharmaceutical and cosmetic products;
(ii) prepare samples of various products for analysis by NMR
(iii) acquire NMR spectra of samples of these products
(iv) analyse and interpret the data from the NMR spectra obtained
(v) analyse, present and discuss a scientific paper on the subject of the course
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Syllabus |
1. Theoretical Part:
1.1 Nuclear Magnetic Resonance (NMR) spectroscopy: basic principles of the technique
1.2 Applications of NMR in quality control in the food, pharmaceutical and cosmetics industries.
2. Practical / Theoretical-Practical Part:
2.1 Sample preparation for NMR analysis
2.2 Acquisition of NMR spectra from the prepared samples
2.3 Analysing the NMR spectra obtained
2.4 Discussion of results and implications for quality control of analysed samples.
2.5 Analysing, presenting and discussing a scientific article on the subject of the course.
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Main Bibliography |
Monakhova, Y.B., Holzgrabe U., Diehl B.W.K., Current role and future perspectives of multivariate (chemometric) methods in NMR spectroscopic analysis of pharmaceutical products. J Pharm Biomed Anal 147:580-589 (2018).
Hatzakis E., Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review. Compr Rev Food Sci Food Saf 18(1):189-220 (2019).
Consonni R., Cagliani L.R., Quality assessment of traditional food by NMR analysis. Food Control 142, 109226 (2022).
Zhao J., Wang M., Saroja S.G., Khan I.A., NMR technique and methodology in botanical health product analysis and quality control. J Pharm Biomed Anal 207:114376 (2022).
Khalil A., Kashif M., Nuclear Magnetic Resonance Spectroscopy for Quantitative Analysis: A Review for Its Application in the Chemical, Pharmaceutical and Medicinal Domains. Crit Rev Anal Chem 53(5):997-1011 (2023)
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Teaching Methodologies and Assessment Criteria |
The teaching methodologies involve theoretical sessions on NMR and its application in the quality control of products of various origins, such as food, pharmaceuticals and cosmetics, taught by guest researchers specialising in the areas in question. They also involve practical laboratory sessions where different samples are prepared for subsequent analysis by NMR.
The active participation of students in the teaching-learning process is encouraged, allowing them to develop their reasoning skills, critical thinking and search for scientific information. Learning is carried out in small groups and involves integrating information from current scientific research.
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Language |
Portuguese. Tutorial support is available in English.
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