69163 - Food Chemical ModificationsAnd Food Analysis

Learning outcomes

The course provides the knowledge to design the analysis of the main nutrients and minor compounsd of interesting for food quality, using analytical instrumental methods. The course also aims to provide the scientific basis of sensory analysis, presenting some case studies on specific foods. The student will also address the chemical-mechanistic and analytical problems related to the main chemical modifications to nutrients in food.

Course contents

The course consists of 8 CFU, of which 4 CFU in "Chemical analysis of food products" (Module 1 - teacher: Prof. Maria Caboni), 2 CFU in "Rapid analysis and screening to evaluate the quality and authenticity of foods with exercises" (Module 2 - teacher: Dr. Enrico Valli) and 2 CFU of "Chemical modifications in foods "(Module 3 - teacher: Dr. Federica Pasini).

Module 1: Aims, objectives and methods of chemical analysis of food. Sampling, sample management and preparation. Direct and indirect analytical methods. Instrumental analytical techniques: chromatographic methods, in particular GC and HPLC (theory, instrumentation and methods) and spectrophotometric. Some case studies (fatty acids, volatile compounds, antioxidant substances such as tocopherols and phenols): qualitative and quantitative analysis, principles of mass spectrometry. Validation of methods. Sensory analysis in the evaluation of food quality.

Module 2: Objectives and purposes of rapid analysis and screening methods to evaluate the quality and authenticity of food. Analysis of volatile compounds: flash gas chromatography and gas chromatography coupled with ion mobility spectrometry. Rapid and portable analytical instruments. Rapid determination of the amino acid profile. FT-IR analysis. Rapid descriptive sensory analysis: flash-profiling and application cases. Case studies on different food products, e.g. cheeses, virgin olive oils.

Module 3: Induced and accidental chemical modifications. Maillard reaction. Acrylamide formation. Furan formation. Glycidol and 3-MCPD. Nitrosamines and heterocyclic amines. Food lipid oxidation: formation of fixed and volatile products. Sensory changes due to food aging. Cholesterol oxidation. Natural antioxidant activity.

Laboratory exercises with some case studies addressed: extraction, analysis and qualitative-quantitative determination of fatty acids, tocopherols, phenolic compounds, triglycerides, volatile compounds, etc.

Readings/Bibliography

It is not mandatoryto purchase specific books. Up-to-date  material is provided in class, and it can also be found through the Virtual Learning Environment web platform (virtuale.unibo.it). Scientific papers will be made available through the University Library System.

Useful text for consultation: S. Moret, G. Purcaro, L. S. Conte: Il campione per l’analisi chimica Tecniche innovative e applicazioni nei settori agroalimentare e ambientale ISBN 978-88-470-5738-8 DOI 10.1007 / 978-88-470 -5738-8 Springer-Verlag Italy 2014

Teaching methods

Lectures, laboratory and classroom exercises, working group  and seminars. 60% of the teaching activity will consist of lectures and the remaining 40% of practical exercises in the laboratory, in the classroom, in the computer room, by group activities and seminars.

The objective of the practical lessons is twofold:

- to make the student familiar with the laboratory equipment;

- to develop the student's ability to understand the potential and limits of the illustrated analytical methods, developing a critical sense.

"In accordance with the nature of the activities and teaching methods applied, attendance at this training activity requires all students to complete modules 1 and 2 in e-learning mode and to participate in module 3 of specific training on health and safety in the workplace. Information on the dates and methods of attendance of module 3 can be found in the appropriate section of the course website".

Assessment methods

The exam consists in a written test aimed at assessing the knowledge acquired by the student for the three modules of the course; in particular, the student must demonstrate to have acquired the ability to design the analyzes with the most appropriate techniques, identifying with a critical sense the potential and limits of the techniques addressed. She/he will also have to demonstrate that she/he has understood what factors can cause changes in nutrients and how to monitor the quality of the foods that contain them. Delivery (optional) of the laboratory notebook will be evaluated and considered in the final evaluation. Soft skill: the student must demonstrate that she/he has acquired the ability to research, read and comment with colleagues a scientific article focused on a specific topic.

Verification of the learning level is carried out in person or eventually online (depending on the University's safety provisions with respect to the COVID-19 health emergency), through the tools provided and validated by the University.

Teaching tools

slides and scientific papers

Office hours

See the website of Maria Caboni

See the website of Enrico Valli

See the website of Federica Pasini