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)

The evolution of Sensory Analysis. Psycho-physiology of the senses: color, aroma, texture, basic tastes, perceptual thresholds. Selection and training of tasters, physiological and psychological errors. Classic and quick descriptive sensory tests. Sensory evaluation for determining the commercial category of virgin olive oils. Discriminative sensory tests. Affective or consumer tests.

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.

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

Lecture materials provided by the teacher in electronic format.

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.

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).

Given the types of activities and teaching methods used, attending this training requires students to have previously completed modules 1, 2, and 3 on general and specific safety and health training in study environments, delivered through e-learning (information available on the CdS website https://corsi.unibo.it/laurea/TecnologieAlimentari/formazione-obbligatoria-su-sicurezza-e-salute).

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.

Final grade scale:

- Knowledge of a limited number of program contents, ability to make connections and critical analysis appears only with the teacher’s help, expression with generally correct language → 18-20;

- Partial knowledge of program contents, sufficient ability to make connections and critical analysis, expression with correct language → 21-24;

- Comprehensive knowledge of program contents, good ability to make connections and critical analysis, mastery of specific terminology → 25-29;

- Comprehensive knowledge of program contents, excellent ability to make connections and critical analysis, full mastery of specific terminology and ability to argue and self-reflect → 30-30L.

The use of AI is prohibited, any use constitutes a violation of academic integrity.

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