Ateneo - UPO

The course aims to introduce the student to matrices, analytes and sample analysis and pre-treatment techniques in different analytical contexts: cultural heritage, environment, food. See the “Extended Program” section for more detailed information.

Lecture notes provided by teacher.
"Modern analytical methods in art and archaeology", edited by E. Ciliberto and G. Spoto, John Wiley & Sons, New York, 2000.
Colin Baird “Chimica Ambientale”, Zanichelli Stanley E.Manahan, “Environmental Chemistry”, Lewis Publishers.

The course is divided into three parts: cultural heritage, environment, food.
Knowledge
Cultural heritage: the course aims to provide knowledge on the main classes of ancient and modern materials, sample pre-treatment and instrumental analysis.
Environment: the course will provide knowledge on pollutants in different environmental matrices, their fate, toxicity and impact and their determination by means of analytical techniques and sample pre-treatment.
Foods: the course will provide knowledge on the different types of food matrices, the analytes associated with them, the interactions between analytes and matrix, the methods of sample pretreatment and instrumental analysis.
Ability
The course will tend to develop in students the ability to know how to choose the best analytical approach in the face of an analytical problem proposed in the various contexts related to analysis in the field of cultural heritage, the environment and food, including data processing.
Judgment skills
The course will tend to develop students' critical sense and judgment skills in choosing the best analytical approach to address a given analytical problem in various fields (cultural heritage, environment, food).
Communication skills
Students will develop an appropriate chemical vocabulary in relation to the topics covered in the course.
Learning ability
Ability to use the material provided and the sources available to identify the best analytical strategy in different contexts (cultural heritage, environment, food).

Good knowledge of basic analytical chemistry techniques. Attendance of the course of Advanced analytical chemistry.

Classroom lessons.

The monitoring of ongoing learning will be carried out through discussion in the classroom with the students and the collegial discussion of the case studies proposed in class.
Students with physical disabilities, Learning Disabilities or Special Education Needs can request specific services and tools via the Staff Sviluppo e Coordinamento Carriere e Servizi alle Studentesse e agli Studenti, consulting the University webpage: https://www.uniupo.it/en/services/servicesstudents-physical-or-learning-disabilities.
Students with disabilities, learning disabilities or special education needs, once they have contacted the University Staff, can refer to the tutor in charge of the course to define the examination modalities, concerning academic aspects.

Evaluation is based on an oral examination consisting in one question for each topic treated in the course (cultural heritage, environment, food). The questions are aimed at evaluating the knowledge gained by the students and their ability to identify the best analytical strategy in a proposed context.
Sufficiency is achieved by demonstrating mastery of the rudiments of the techniques and methodologies covered in the course. Excellence is achieved by demonstrating critical sense and the ability to identify the best analytical strategy in different contexts.

The course is divided into three main topics.
Cultural heritage: the characteristics of the main classes of ancient and modern materials are described (stone materials, glass materials, ceramic materials, metallic materials, pictorial materials, organic materials); sampling strategies and methodologies; sample pretreatment methods.
Environment: pollutants in waters, soils, sediments; their origin, toxicity and environmental impact; mechanisms of diffusion, transformation, degradation and accumulation; pollutants with a long persistence in the environment; identification and determination of pollutants in water, soil, sediments; choice of instrumental technique; comparisons between techniques; data processing; application examples.
Foods: types of food matrices and classes of analytes of interest for each matrix; interaction between analytes and matrix, analytical techniques for routine analysis and for high-throughput characterization; sample pretreatment methods; choice of the pre-treatment and analytical technique most suitable for a certain purpose; traceability and authentication; data processing; examples and applications.

Knowledge and Understanding
- knowledge and mastery of the theoretical concepts related to the types of matrices and analytes in different contexts (cultural heritage, environment, food) and related methods of pre-treatment, analysis and data analysis
- knowledge of the main environmental pollutants, of the mechanisms associated with their fate and transport in the environment and with their toxicity
- knowledge of the main analytes and/or pollutants determined in food matrices and their interaction with the matrix
Ability to apply Knowledge and Understanding
- knowing how to apply the theoretical knowledge gained to solve an analytical problem proposed in different contexts (cultural heritage, environment, food)

Communication skills
- knowing how to use an appropriate vocabulary in relation to the topics covered in the course

Judgment skills
- knowing how to choose the best analytical strategy for an analytical problem proposed in different contexts (cultural heritage, environment, food)

Learning ability
- knowing how to use the knowledge acquired to solve new problems by exploiting the proposed material and sources