66670 - Food Analysis

Course Unit Page

SDGs

This teaching activity contributes to the achievement of the Sustainable Development Goals of the UN 2030 Agenda.

Zero hunger Responsible consumption and production

Academic Year 2018/2019

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 two teaching units and laboratory practices.

The part in Italian language will be held by Prof. Tullia Gallina Toschi with the support of P.ta Chim. Mara Madrioli and Dr. Federica Tesini for chemical/instrumental and sensory practices, respectively.

The internationalization module in English will be held by Dr. Patricia Garcia Salas (University of Granada).

 

LESSON 1: INTRODUCTION

Date: 26.10.2018, Ciamician, AULA VII, 9-11 h (Prof. Tullia Gallina Toschi)

Lecture:

1. Introduction and presentation of the course

2. Definition of food quality, genuineness and safety.

3. Soft skills: construction of a conceptual map of quality, genuineness and safety.

LESSON 2: INTRODUCTION TO FOOD SCIENCE

Date: 09.11.2018, Via Fanin 40, Emeroteca e Laboratori 9-16,30 h

Lecture: 9,00-12,30 (Dr. Patricia Garcia Salas)

Lab Practice: 13,30-16,30 (Prof. Tullia Gallina Toschi e Pta Chim.Mara Mandrioli)

INTRODUCTION TO FOOD SCIENCE

1. Food science

1.1. Concept of food science

1.2. Food science areas

1.3. Food science objectives

2. Food composition

2.1. Macronutrients

2.2. Micronutrients

2.3. Not nutrients / Bioactive compounds

3. Classification of foods

3.1. Classification of foods and food groups

3.2. The food pyramid

4. Food quality (sensory, nutritional, technological)

5. Food analysis

5.1. Objectives of food analysis

5.2. The analytical process steps

5.3. Types of food analysis and analytical techniques classification

6. The food chain

7. Food law elements

Publication to be commented:

Gallina Toschi, T., Bendini, A., Ricci, A., Lercker, G. Pressurized solvent extraction of total lipids in poultry meat Food Chemistry 2003, 83 (4), 551-555.

Lab Practice:

∙ Extraction of meat lipid fraction: Folch method.

LESSON 3: MEAT

Date: 16.11.2018, Via Fanin 40, Emeroteca e Laboratori, 9-16,30 h

Lecture: 9,00-12,30 (Dr. Patricia Garcia Salas)

Lab Practice: 13,30-16,30 (Prof. Tullia Gallina Toschi e Pta Chim.Mara Mandrioli)

FOOD ANALYSIS I: MEAT

1. Introduction

1.1. Quality properties of meat

1.2. Meat classification

1.3. Meat products

1.4. Manufacturing processes of meat products

2. Meat composition

2.1. Water

2.2. Proteins

2.3. Lipids

2.4. Carbohydrates

2.5. Vitamins

2.6. Minerals

3. Meat products analysis

3.1. Water determination

3.2. Total Proteins determinations

3.3. Vitamins determination

3.4. Minerals determination

3.5. Total fat determination

3.5.1 Fatty acids determination

Publication to be commented:

W.W. Christie: quantification of fatty acids

Lab Practice:

∙ Total fat determination: transmethylation with methanolic KOH, GC-FID.

LESSON 4: MILK

Date: 23.11.2018, Via Fanin 40, Emeroteca e Laboratori, 9-16,30 h

Lecture: 9,00-12,30 (Dr. Patricia Garcia Salas)

Lab Practice: 13,30-16,30 (Prof. Tullia Gallina Toschi e Pta Chim.Mara Mandrioli)

FOOD ANALYSIS II: MILK AND DAIRY PRODUCTS

1. Introduction

1.1. Chemical-physical properties of milk

1.2. Milk classification

1.3. Dairy products

1.4. Manufacturing processes of milk and dairy products

2. Milk composition

2.1. Water

2.2. Proteins

2.3. Non-protein nitrogenous substances

2.4. Lipids

2.5. Carbohydrates

2.6. Vitamins

2.7. Minerals

2.8. Functional components

3. Milk analysis

3.1. Moisture and dry residue determination

3.3. Total fat determination in milk

3.3.1 Fatty acids determination in milk

3.4. Lactose determination in milk

3.5. Triglycerides determination in butter

3.6. Casein determination in cheese

Publication to be commented:

C. Cevoli, L. Cerretani, A. Gori, M.F. Caboni, T. Gallina Toschi, A. Fabbri, Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC–MS analysis of volatile compounds. Food Chemistry 2011, 129 (3), 1315-1319.

Lab Practice:

∙ Lactose determination in milk (Fehling method)

LESSON 5: VEGETABLE OILS

Date: 30.11.2018, Via Fanin 40, Emeroteca e Laboratori, 9-16,30 h

Lecture: 9,00-12,30 (Dr. Patricia Garcia Salas)

Lab Practice: 13,30-16,30 (Prof. Tullia Gallina Toschi e Dr. Federica Tesini)

FOOD ANALYSIS IV: VEGETABLE OILS

1. Introduction

1.1. Types of oil

1.2. Extra virgin olive oil

1.3. Manufacturing processes of oil

2. Olive oil composition

2.1. Water

2.2. Fatty acids

2.3. Sterols

2.4. Carotenoids

2.5. Tocopherols

2.6. Volatile compounds

2.7. Phenolic compounds

3. Olive oil analysis

3.1. Determination of peroxides

3.2. Antioxidant capacity determination

3.2. Sterols determination

3.3. Tocopherols determination

3.4. Phenolic compound determination

Publication to be commented:

∙ R. Quirantes-Piné, J. Lozano-Sánchez, M. Herrero, E. Ibáñez, A. Segura-Carretero, A. Fernández-Gutiérrez. HPLC–ESI–QTOF–MS as a Powerful Analytical Tool for Characterising Phenolic Compounds in Olive-leaf Extracts. Phytochemical. Analysis 2013, 24, 213-223.

Lab Practice:

∙ Sensory analysis: extra virgin olive oil and the panel test

LESSON 6: WINE

Date: 07.12.2018, Via Fanin 40, Emeroteca e Laboratori, 9-16,30 h

Lecture: 9,00-12,30 (Dr. Patricia Garcia Salas)

Lab Practice: 13,30-16,30 (Prof. Tullia Gallina Toschi e Pta Chim.Mara Mandrioli)

FOOD ANALYSIS III: WINE

1. Introduction

1.1. Quality properties of wine

1.2. Types of wine

1.3. Manufacturing processes of wine

2. Wine composition

2.1. Water

2.2. Alcohols

2.3. Organic acids

2.4. Salts and minerals

2.5. Nitrogenous compounds

2.6. Pectins

2.7. Vitamins

2.8. Volatile compounds

2.9. Phenolic compounds

3. Wine analysis

3.1. Alcoholic strength determination

3.2. Volatile acids determination

3.3. Sugars determination

3.4. Total sulfur dioxide determination

3.5. Phenolic compounds determination

Publication to be commented:

∙ E. Revilla, J. M. Ryan. Analysis of several phenolic compounds with potential antioxidant properties in grape extracts and wines by high-performance liquid chromatography–photodiode array detection without sample preparation. Journal of Chromatography A 2000, 881, 461-469.

∙ A. M. Girelli, C. Mele, L. Salvagni, A. M. Tarola. Polyphenol content and antioxidant activity of Merlot and Shiraz wine. Analytical Letters 2015, 48,1865–1880.

Lab Practice:

∙ Total phenolic compounds determination: Folin-Ciocalteau method

LESSON 7: RECOVERY or receiving time of students/ FINAL EXAM

Date: 14.12.2017, Via Fanin 40, Emeroteca e Laboratori, 9-16,30 h

Lecture: 9,00-12,30 RECOVERY or receiving time of students/ FINAL EXAM

Lab Practice: 13,30-16,30 (Prof. Tullia Gallina Toschi e Pta Chim.Mara Mandrioli) if a recovery lesson is necessary.

Readings/Bibliography

D.C. Harris, Quantitative Chemical Analysis 7th Edition

All the articles commented during the lessons

Databanks: Scopus, Web of Science

Teaching methods

Lectures, laboratory practices, seminars and workshops.

Assessment methods

The knowledge and skills learned in this course are evaluated as follows: written exam in English (five multiple choice questions and one open question with a total score of thirty reported) and synthesis of a selected publication by presenting a conceptual map.

Teaching tools

PC, projector, search engines, educational workshops, open source programs.

Links to further information

http://www.un.org/sustainabledevelopment/sustainable-consumption-production/

Office hours

See the website of Tullia Gallina Toschi

See the website of Patricia Garcia Salas