Training

Use of the technique LC-DAD-ESI-MSn in identifying phenolic compounds in natural products

• Lead researcher: Isabel C.F.R. Ferreira
• Description: Natural products are recognised as being an excellent source of bioactive compounds with innumerable applications in the food, cosmetics and pharmaceutical industries. We search for these extracts by chemical and biological monitoring, conducted in parallel. At present, LC-DAD-ESI-MSn is an essential tool in detecting and quickly quantifying biologically active natural compounds in complex extracts – particularly because it provides structural information without the need to isolate the compounds. This course covers the fundamental aspects that need to be taken into consideration in the analysis of phenolic compounds.
• Duration: 7 hours
• Approximate date of teaching: July 2018
• Maximum number of participants: 10
• Prior training required: General knowledge of liquid chromatography

Dissolved oxygen and how to measure it

• Lead researcher: Ignacio Nevares / María del Álamo
• Brief description: Basics of measuring dissolved oxygen. Systems for measuring dissolved oxygen: electrochemical, optoluminiscent, image analysis. System calibration. Practical case studies.
• Duration: 10 hours
• Approximate date of teaching: To be determined
• Maximum number of participants: 5
• Previous training required: Doctoral candidates

Organoleptic properties of red wine. The root causes of colour and astringency

• Lead researcher: M. Teresa Escribano, Ignacio García y Cristina Alcalde
• Brief description: The course will look at the chemical composition of red wine as the cause of its organoleptic qualities of colour and astringency. During this course, we shall cover: the process of making of red wine, the different colour spaces and the main mechanisms involved in the development of astringency. In addition, the course includes a short introduction to red wine tasting
• Duration: 15 hours
• Approximate date of teaching: June-July 2018
• Maximum number of participants: 20
• Previous training required: Necessary requirements for admission to higher education

Phenolic composition as the cause of the sensorial characteristics of food

• Lead researcher: M. Teresa Escribano, Ignacio García and Cristina Alcalde
• Brief description: The course is a MOOC, so does not require participants to attend in person. We shall look at the phenolic composition of foods and how to analyse it by spectrography, chromatography and mass spectrometry.
• Duration: 30 hours
• Approximate date of teaching: 2019
• Maximum number of participants: unlimited
• Previous training required: Graduate degree or equivalent