69163 - Food Chemical ModificationsAnd Food Analysis

Learning outcomes

At the end of the course, the student will have the knowledge to plan the analysis of the main nutrients and minor components of particular interest for food quality, using instrumental analytical methods. The course also aims to provide the scientific basis of sensory analysis, presenting some case studies on specific foods. The student will also face the chemical-mechanistic and analytical problems related to the main chemical modifications of nutrients in foods.

Course contents

The course consists of 8 CFU, of which 6 CFU of "Food Analysis" (Module 1 - teacher: Prof. Enrico Valli) and 2 CFU of "Chemical modifications in food" (Module 2 - teacher: Dr. Federica Pasini).

Module 1: Objectives of food analysis. Sensory analysis for the evaluation of food quality. Sensory claims (ISO 20784:2021). Rapid descriptive sensory analysis: flash-profiling and verbal sensory methods. Sampling, handling and sample preparation. Extraction and purification of analytes from food matrices: supercritical fluid extractions. Validation of analytical methods. Objectives and purposes of rapid analysis and screening to evaluate the quality and authenticity of foods. Chromatographic methods: GC and HPLC (theory, instrumentation, methods and case studies). Principles of mass spectrometry. Analysis of volatile compounds: flash gas chromatography and gas chromatography coupled to ion mobility spectrometry. Fast and portable analytical tools. Quick determination of the amino acid profile. FT-IR analysis. 

Module 2: Induced and accidental chemical modifications: Maillard reaction; formation of acrylamide; furan formation; glycidol and 3-MCPD; oxidation of fatty substances and activity of natural antioxidants (case study).

Laboratory exercises (Modules 1 and 2): analytical determinations in olive oils: analysis of volatile compounds by Flash-GC and SPME-GC-MS; determination of tocopherols by HPLC-FLD; FT-IR analysis.

Readings/Bibliography

Useful texts, recommended for consultation (only some chapters or sections of the texts, indicated in the lecture slides, are relevant):

Moret S., Purcaro G., Conte L., “Il campione per l’analisi chimica Tecniche innovative e applicazioni nei settori agroalimentare e ambientale”, Springer-Verlag.

Cabras P, Tuberoso C.I.G., “Analisi dei prodotti alimentari”, Piccin.

Harris D.C., “Chimica analitica quantitativa”, Zanichelli.

Mentaisti E., Saini G. “Analisi chimica cromatografica”, Piccin.

Baars B.J, Miliazza J. “Introduzione pratica alla gascromatografia”, Morgan.

De Sio F., Grimaldi M., Loiudice R., “Introduzione all’HPLC e metodi analitici per alimenti vegetali”, Edizioni Centrostampa.

Pagliarini E., "Valutazione sensoriale. Aspetti teorici, pratici e metodologici", Ulrico Editore.

Up-to-date teaching material is provided (lecture slides and scientific articles), available on the virtual web platform.unibo.it.

Teaching methods

60% of the teaching activity will consist of frontal lessons and the remaining 40% of practical exercises in the laboratory, in the classroom, and seminars.

The objective of the practical lessons is twofold:

- make the student familiar with the laboratory equipment;

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

The course (module 2) participates in the University of Bologna didactic experimentation project.

In consideration of the types of activities and teaching methods adopted, the attendance of this training activity requires that all students of modules 1 and 2 carry out in e-learning mode (https://www.unibo.it/it/servizi-e -opportunities/health-and-assistance/health-and-safety/safety-and-health-in-places-of-study-and-traineeship) and participation in module 3 of specific training on safety and health in places of study. Information on dates and methods of attendance of module 3 can be consulted in the appropriate section of the study course website.

Assessment methods

The exam consists of a written test on EoL, with open questions, aimed at evaluating the knowledge acquired for the two teaching modules. Further information on the exam is provided by the teachers in class and available in the teaching material on the virtual web platform.unibo.it.

In particular, the students will have to demonstrate that they have acquired the ability to design analyzes with the most appropriate techniques, critically identifying the potential and limits of the methods. They will also have to demonstrate that they have understood which factors can cause changes in nutrients and how to monitor the quality of foods containing them.

The (optional) delivery of the laboratory notebook is expected, before the exam and by a date established by the teachers and indicated in the presentation slides of the course available on virtuale.unibo.it, which will be considered in the final evaluation. Alternatively, the students will be asked to deliver a report focused on a scientific article. 

Note: the assessment method is different than the previous academic year. It is suggested to students who followed the lessons in the previous a.y. to contact the teachers on due time. 

Teaching tools

The teaching material consists of the recommended scientific books and articles and the presentations of the lessons available in .pdf format; the latter are made available to students on the course's virtual.unibo.it platform.

Blackboard, PC and projector are used as teaching support tools, as well as chat, microphones, speakers and webcams for online lessons.

Office hours

See the website of Enrico Valli

See the website of Federica Pasini