C9790 - INTEGRAZIONE - MODIFICAZIONI CHIMICHE DEI COMPONENTI DELL'ALIMENTO

Learning outcomes

Knowledge of basic properties of macrocostituents and minor components of food products as well as of possible chemical, physical and sensory food properties also linked with processing and storage. Fundamentals of sensory analysis, chromatography and chemical-physical analytical appoaches for assessment of quality and authenticity of food products. The student has basic knowledge of analytical techniques applicable to the food sector and is able to understand, interpret, and apply an analytical procedure for the determination of specific components and for the verification of standard parameters of a food product through practical activities in a teaching laboratory.

Course contents

Illustration of the objectives of the teaching and the topics covered, the schedule of lessons, the teaching materials, and the methods for conducting the final exam.

Sensory and Chromatographic Analysis of Food (3 ECTS)

Brief introduction to sensory analysis and historical notes.Sight, smell, taste, touch: theory and practical exercises. Sensory analysis and consumer science: qualitative and quantitative affective tests. Development and refinement of a procedure for defining a sensory profile. Construction of a profile sheet, theory and practical exercises. Discriminatory tests: theory and practical exercises (triangle test and duo-trio test). Principles of selection and training of tasters, physiological and psychological errors. Role and characteristics of the panel leader. Case studies (e.g., extra virgin olive oil).

Basic theory of chromatographic analysis and separative applications (TLC, SPE). Theory of gas chromatography with examples of practical applications (GC-FID, GC-MSD). Theory of high-performance liquid chromatography with examples of practical applications (HPLC-DAD, HPLC-FLD, HPLC-MSD).

Chemical Modifications of Food (3 ECTS)

Main chemical-physical changes that occur as a result of different technological treatments and/or preservation methods to which food products are subjected: enzymatic and non-enzymatic browning reactions, caramelization and Maillard reactions, Strecker degradation, hydroxymethylfurfural, furosine, lactulose and other markers. Hydrolytic reactions, lipid autoxidation, and photosensitized oxidation in matrices of plant and animal origin, markers of hydrolytic and oxidative degradations. Newly formed compounds from modifications induced by technological treatments (e.g., chlorates and perchlorates, acrylamide, chloropropanols and their esters).

Characteristics and properties of molecules with antioxidant activity and mechanisms of antioxidation.

Compositional characteristics and aspects of quality and authenticity of some food products (e.g., drinking and natural mineral waters, milk, honey, olive oil).

Creation of simple spreadsheets to process the data obtained during laboratory practical exercises and preparation of summary reports and commentary on the results obtained.

Readings/Bibliography

Daniel C. Harris, Chimica Analitica Quantitativa, seconda edizione italiana (sesta edizione americana), Zanichelli, Bologna, 2017.

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

Cabras P., Martelli A., Chimica degli alimenti, Ed. Piccin (Padova), 2004.

E. Pagliarini, Valutazione sensoriale, aspetti teorici, pratici e metodologici, Seconda Edizione, Ulrico Hoepli Editore S.p.A., 2021, Milano.

Lecture materials provided by the teacher in electronic format.

Teaching methods

Theoretical lessons and practical training.

In order to improve the level of student learning on the course contents the attendance to lessons and practical experiences is recommended (but not compulsory).

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 and in computer lab.

Assessment methods

The assessment of learning focuses on the topics covered in the curricula of the courses that make up the integrated course, including practical exercises, and is based on an oral exam.

The evaluation of the oral exam is based on criteria such as knowledge of the program content, the ability to apply the acquired knowledge to case studies, critical analysis skills, the ability to make logical-deductive connections between topics, and the use of correct language and appropriate technical terminology.

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

In-person teaching: video projector and electronic support for lesson materials; practical exercises in the chemical-instrumental laboratory, in the sensory laboratory, and in the computer classroom.

Office hours

See the website of Alessandra Bendini