This on-demand webinar lecture by Apostolos Spyros will provide an overview of the different applications of liquid and solid state NMR in food analysis. You will learn about the broad array of analytical problems that can be tackled with NMR spectroscopy, including food authenticity, quality control and adulteration.
NMR spectroscopy has developed into an extremely powerful tool for the characterization and analysis of food materials. Simple applications of NMR include the determination of the chemical composition of foods, and the quantitative analysis of changes induced by processing, storage, spoilage, etc.
The combination of NMR spectroscopy with chemometrics has led to the development of food metabolomics, a powerful omics tool that can be used to address more complex analytical problems, such as food authenticity, adulteration and geographical origin denomination.
The ability to obtain NMR spectra of semi-solid and solid foods has increased the variability of food matrices that can be directly analyzed via NMR spectroscopy. A summary of the NMR methodologies available today, along with their most important applications in food analysis will be provided.
Learning Outcomes
This lecture will provide an overview of the different applications of liquid and solid state NMR in food analysis. You will learn about the broad array of analytical problems that can be tackled with NMR spectroscopy, including food authenticity, quality control and adulteration, and the most suitable NMR methodologies available to study such subjects, depending food matrix type.
Apostolos Spyros is an Assistant Professor of Analytical Chemistry at the Chemistry Department, University of Crete, where he teaches analytical chemistry, food analysis and NMR spectroscopy. He studied Chemistry at the Aristotelian University in Thessaloniki and obtained his PhD from the University of Crete in Greece. After a postdoc at McGill University, he continued to Universitat Ulm in Germany as an Alexander von Humbold Research Fellow. His research focuses on the development and application of high resolution liquid and solid state NMR methodologies for the analysis of small molecules and biomolecules in foods and cultural heritage materials, using chemometrics and metabolomics. He is also the co-author of “NMR Spectroscopy in Food Analysis”, a monograph published by the Royal Society of Chemistry.
