Magnetic Resonance in Food Science

The course is focused on cutting-edge Magnetic Resonance methodologies applied to food research. This year the Summer School will be held from 1st July to 4th July 2014. 
Frontal lessons and integrated hands-on activities will guide the candidate through practical and theoretical knowledge on both NMR spectroscopy and Magnetic Resonance Imaging techniques.
Theoretical lessons will focus on the description of instruments hardware and software and their uses, data analysis tools, and on their application in food science and technology through the analysis of case-studies.
In laboratory, supported by Porto Conte Ricerche staff, students will learn NMR/MRI data acquisition from food matrices. Obtained data will be then examined according to a specific experimental design. Students will be encouraged to suggest samples, which are already part of their research.
Ideal candidates are young researchers, preferably post graduate students, PhD students and post-doctoral fellows.