66670 - Food Analysis

Learning outcomes

At the end of the course, the student understands the meaning, classification of methods, and fundamental concepts of the subject, and has the skills needed to select and further explore the most suitable traditional, instrumental, or sensory methods for the analysis of various food matrices. The student also understands the meaning of quality, authenticity, and safety of food products.

Course contents

The course consists of 32 hours of teaching and is structured to ensure an alternation between classroom lectures (26 hours), classroom exercises, and practical sessions in the sensory analysis laboratory (6 hours, scheduled over two afternoons).

Classroom lectures and classroom exercises: at the Navile District, Building “U.E. 1”, Via della Beverara 123/1, Bologna.

Laboratory sessions: at the sensory analysis laboratory of DISTAL, Department of Agricultural and Food Sciences and Technologies, 4th floor, Viale Giuseppe Fanin 40, Bologna.

INTRODUCTION AND COURSE PRESENTATION

QUALITY, SAFETY, AND AUTHENTICITY ASPECTS OF FOODS

DRINKING WATER AND NATURAL MINERAL WATER: compositional, quality, and food safety aspects.

PARMIGIANO-REGGIANO CHEESE: compositional, quality, authenticity, and food safety aspects.

SENSORY ANALYSIS: psychophysiology of the senses. PROP status and retronasal olfaction test: classroom exercises. Sensory aspects: taste, colour, aroma, and texture. Descriptive sensory analysis. Discriminative and rapid descriptive sensory tests.

PRACTICAL SESSION IN THE SENSORY LABORATORY: discriminative sensory test (triangle test on fruit juices) and rapid descriptive test (flash profile on hazelnut spreads).

TABLE OLIVES: compositional, quality, authenticity, and food safety aspects.

OLIVE OIL: compositional, quality, authenticity, and food safety aspects. The panel test: determination of the commercial category with classroom exercise.

HONEY: compositional, quality, authenticity, and food safety aspects.

COOKED HAM: compositional, quality, authenticity, and food safety aspects with classroom exercise.

SENSORY ANALYSIS: affective or consumer tests.

PRACTICAL SESSION IN THE SENSORY LABORATORY: affective or consumer testing of food products.

Readings/Bibliography

Teaching materials for lectures/practical sessions provided by the lecturer in electronic format on the Virtual Learning Environment platform, with references to specific scientific articles or textbook chapters.

Recommended texts for consultation/further study:

Cabras P., Tuberoso C., Analisi dei Prodotti Alimentari, Piccin Publishing House, Padua, 2014.

Cappelli V., Vannucchi V., Principi di Chimica degli Alimenti, 2nd edition, Zanichelli Publishing House, Bologna, 2024.

Pagliarini E., Valutazione Sensoriale, Hoepli Publishing House, Milan, 2021, 2nd edition.

Teaching methods

Classroom-based theoretical lectures and practical sessions in the classroom and sensory laboratory.

In view of the types of activities and teaching methods adopted, attendance of this course unit requires all students to complete Modules 1 and 2 in e-learning mode (https://www.unibo.it/it/servizi-e-opportunita/salute-e-assistenza/salute-e-sicurezza/sicurezza-e-salute-nei-luoghi-di-studio-e-tirocinio ) and to attend Module 3, which provides specific training on safety and health in study environments. Information on the dates and attendance procedures for Module 3 is available in the dedicated section of the degree programme website.

Assessment methods

Attendance at lectures and practical sessions is not compulsory, but it is recommended, as it supports learning through active participation in classroom discussions and the acquisition of practical examples, also thanks to the laboratory sessions.

The final assessment consists of an oral examination lasting approximately 20 minutes on average.

The assessment of the answers provided is based on knowledge of the topics covered in the programme (remembering) (contribution to the assessment: 30%), the ability to apply the concepts acquired (contribution to the assessment: 30%), critical analysis skills (contribution to the assessment: 20%), and the use of correct language and appropriate technical terminology (contribution to the assessment: 20%).

Final grade scale:

-Preparation on a very limited number of topics covered in the course and analytical skills emerging only with the help of the lecturer, with expression in overall correct language → 18–19;

-Preparation on a limited number of topics covered in the course and autonomous analytical skills only on purely procedural issues, with expression in correct language → 20–24;

-Preparation on a broad range of topics covered in the course, ability to make autonomous choices in critical analysis, and command of the specific terminology → 25–29;

-Substantially comprehensive preparation on the topics covered in the course, ability to make autonomous choices in critical analysis and to establish connections, full command of the specific terminology, and ability to argue and self-reflect → 30–30L.

Participation in the laboratory sessions does not require the production of a final report, is not assessed, and therefore does not affect the determination of the final grade.

During the oral examination, the use of AI is prohibited. Any use constitutes a violation of academic integrity.

N.B. Students who attended lectures in previous academic years are advised to contact the lecturer in good time before the examination.

Students with specific learning disorders (SLDs) or temporary or permanent disabilities are strongly advised to contact the responsible University office in good time (https://site.unibo.it/studenti-con-disabilita-e-dsa/it ). The office will propose any possible accommodations to the students concerned; these must in any case be submitted, at least 15 days in advance, for approval by the lecturer, who will assess their appropriateness also in relation to the learning objectives of the course unit.

Teaching tools

The teaching material consists of the recommended books and scientific articles, as well as the lecture presentations available in .pdf format; the latter are made available to students on the course platform at virtuale.unibo.it.

A blackboard, PC, and projector are used as teaching support tools, as are the materials and equipment required for the practical sessions in the sensory laboratory.

Office hours

See the website of Enrico Valli