66670 - Food Analysis

Learning outcomes

At the end of the course, the student knows the meaning, the classification of methods and the basic concepts of food analysis.

He or she has the skills to comphend and deepen the most suitable traditional, instrumental or sensory methods on variuos food; the student also knows the meaning of food quality, safety and authenticity.

Course contents

The course consists of theoretical lessons and practice exercises in sensory laboratory (8 h).

Theoretical lessons: Classroom available at Distretto Navile building "U.E. 1" via della Beverara, 123/1.

Practice exercises: Laboratory of Sensory Analysis at DISTAL Department of Agricultural and Food Sciences - IV floor, viale Giuseppe Fanin 40, Bologna.

INTRODUCTION AND COURSE PRESENTATION (1 h)

QUALITY, SAFETY AND AUTHENTICITY OF FOOD PRODUCTS (2 h)

POTABLE WATER/NATURAL MINERAL WATER: Compositional, quality and safety aspects. Elements of psychophysiology of senses: theoretical concepts and practical tests on basic tastes and perceptive thresholds (3 h).

VINEGARS (PDO/PGI): Compositional, quality, authenticity and safety aspects. Elements of psychophysiology of senses: colour, aroma and texture (3 h).

PARMIGIANO-REGGIANO CHEESE: Compositional, quality, authenticity and safety aspects. Sensory discriminant tests (3 h).

PRACTICE EXERCISES IN SENSORY LAB (4 h).

TABLE OLIVES: Compositional, quality, authenticity and safety aspects. Selection and training of assessors, physiological and psychological errors (3 h).

OLIVE OIL: Compositional, quality, authenticity and safety aspects. The Panel test of virgin olive oils: quality grade determination (3 h).

HONEY: Compositional, quality, authenticity and safety aspects. Descriptive sensory tests (3 h).

COOCKED HAM: Compositional, quality, authenticity and safety aspects. Sensory consumer tests. Liking scales and JAR scale (3 h).

PRACTICE EXERCISES IN SENSORY LAB (4 h).

Readings/Bibliography

Electronic version (pdf, xls) of lessons and practice exercises is furnished by teacher (Virtual Learning Environment platform) as well as references to scientific published articles or chapters of electronic books

For consultation/detailed study on Food Analysis topics:

Cabras P., Tuberoso C., "Analisi dei Prodotti Alimentari" Ed. Piccin (Padova), 2013.

Cappelli V., Vannucchi V. "Principi di Chimica degli Alimenti", seconda edizione, Zanichelli editore (Bologna), 2024.

For consultation/detailed study on Sensory aspects of food products: Pagliarini E., "Valutazione Sensoriale" Ed. Hoepli (Milano), 2021, seconda edizione.

Teaching methods

Theoretical lessons and practical experiences in sensory laboratories.

The certification of health and safety training (module 1 and module 2 in e-learning mode plus module 3) is requested to students participating in praticals in labs.

Assessment methods

Attendance at lectures and practice exercises is not mandatory but is recommended as it promotes learning through active participation in discussions, the acquisition of practical examples, and the opportunity for direct clarification with the instructor on more complex content.

The final exam consists of an oral examination (approximately 30 minutes on average), and the evaluation of the exam is based on criteria such as knowledge of the program content, the ability to apply acquired concepts to case studies, critical analysis skills, the ability to make logical-deductive connections between topics, the use of correct language and appropriate technical terminology, and in-depth knowledge of a topic through the study of proposed supplementary materials.

Students with learning disorders and\or temporary or permanent disabilities: please, contact the office responsible (https://site.unibo.it/studenti-con-disabilita-e-dsa/en/for-students) as soon as possible so that they can propose acceptable adjustments. The request for adaptation must be submitted in advance (15 days before the exam date) to the lecturer, who will assess the appropriateness of the adjustments, taking into account the teaching objectives.

Teaching tools

Lessons in presence: slide projector and electronic form of slides; practical applications in sensory laboratory.

Office hours

See the website of Alessandra Bendini