FSN 694—Lipid Analysis
Course Description
This class introduces fundamental concepts of lipid analysis in marine samples with emphasis on seafood products. Even though this class does not include laboratory activities, the concepts introduced to students comprise the basis for the development of chemical and instrumental methods to analyze lipids. Nomenclature of lipids and fatty acids, physical properties of lipids, definition of lipids classes and lipid composition of animal and plant tissues will be presented. Methods of lipid extraction, storage of lipids and sample handling will be discussed. Principles of lipid chromatographic analysis will be presented in detail and will include gas chromatography, high performance liquid chromatography and mass spectrometry. A variety of methods for separation of lipid classes will also be discussed together with methods to prepare and analyze derivatives of fatty acids. Finally, two lectures will be dedicated to the study of lipids in nutrition and health with emphasis on the importance of omega-3 fatty acids in human diet.
Course Goal and Student Learning Outcomes
The main goal of this course is to provide detailed information on principles and techniques available in the current scientific literature for the lipid analysis of marine samples with emphasis on seafood products. This course is designed to offer sufficient information on lipid analysis to promote independent thinking and decision making in the laboratory environment. Training in interpretation of results from instrumental analysis of lipids will also be provided including peak assignments in gas chromatograms of fatty acid derivatives.