Food Analysis |
ENOMOTO, Hirofumi |
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【Master's program･1st semester】
19-3-1349-3191 |
| １． |
Outline |
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The aim of this course is to help students acquire an understanding of the fundamental principles of
mass spectrometry for food analysis.
|
| ２． |
Objectives |
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The goals of this course are to obtain knowledge about the food analysis by mass spectrometry.
|
| ３． |
Grading Policy |
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Your final grade will be calculated according to the following ratio: Usual performance score 50%, Reports 50%.
|
| ４． |
Textbook and Reference |
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Reference：Mass Spectrometry: A Textbook - Gross, Jurgen H, Springer
ImagingMass Spectrometry: Protocols for Mass Microscopy - Setou, M, Springer
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| ５． |
Requirements (Assignments) |
|
Review the lecture for 1 hour every time.
|
| ６． |
Note |
|
|
| ７． |
Schedule |
|
| １. Introduction |
| ２. Mass spectrometry (MS) |
| ３. Ionization |
| ４. MS instruments |
| ５. Mass specta data |
| ６. GC-MS |
| ７. LC-MS |
| ８. Imaging MS |
| ９. Protein analyses |
| 10. Lipid analyses |
| 11. Carbohydrate analyses |
| 12. Vitamin analyses |
| 13. Mineral analyses |
| 14. Analyses of functional food ingredient from animal |
| 15. Analyses of functional food ingredient from plant |
|
| １． |
Outline |
|
The aim of this course is to help students acquire an understanding of the fundamental principles of
mass spectrometry for food analysis.
|
| ２． |
Objectives |
|
The goals of this course are to obtain knowledge about the food analysis by mass spectrometry.
|
| ３． |
Grading Policy |
|
Your final grade will be calculated according to the following ratio: Usual performance score 50%, Reports 50%.
|
| ４． |
Textbook and Reference |
|
Reference：Mass Spectrometry: A Textbook - Gross, Jurgen H, Springer
ImagingMass Spectrometry: Protocols for Mass Microscopy - Setou, M, Springer
|
| ５． |
Requirements (Assignments) |
|
Review the lecture for 1 hour every time.
|
| ６． |
Note |
|
|
| ７． |
Schedule |
|
| １. Introduction |
| ２. Mass spectrometry (MS) |
| ３. Ionization |
| ４. MS instruments |
| ５. Mass specta data |
| ６. GC-MS |
| ７. LC-MS |
| ８. Imaging MS |
| ９. Protein analyses |
| 10. Lipid analyses |
| 11. Carbohydrate analyses |
| 12. Vitamin analyses |
| 13. Mineral analyses |
| 14. Analyses of functional food ingredient from animal |
| 15. Analyses of functional food ingredient from plant |
|
|