66670 - Food Analysis

Course Unit Page

SDGs

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

Responsible consumption and production

Academic Year 2019/2020

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 (Module 1 and Module 2) and practices in chemical-instrumental and sensory laboratories.

The part in Italian language will be held by Prof. Alessandra Bendini with the support of P.ta Chim. Mara Madrioli for sensory practices.

The internationalization module in English will be held by Dr. Patricia Garcia Salas (PhD obtained at the University of Granada) with the support of P.ta Chim. Mara Madrioli for chemical-instrumental practices.

 

MODULE 1

Ciamician classroom:

Introduction and presentation of the course; general concepts on food quality (2 h).

Emeroteca and Laboratories of DISTAL (via Fanin 40):

Objectives and methods for sensory analysis of food products. Elements of psychophysiology of senses: theoretical concepts and practical tests (2.5 h).

Fundamentals of selection and training of assessors, physiological and psychological errors. Basics for the development and setting up of a sensory profile: theoretical concepts and practical tests (2.5 h).

Discriminant tests: theoretical concepts and practical tests (2.5 h).

Consumer tests: theoretical concepts and practical tests (2.5 h).

 

MODULE 2

Ciamician classroom:

Steps of the analytical procedures for the determination of macro-components, micro-components and bioactive compounds of food products (2 h).

Emeroteca and Laboratories of DISTAL (via Fanin 40):

Analysis of vegetable food products, determination of molecules with antioxidant and/or vitaminic activity, analysis of licopene by extraction/purification and high performance liquid chromatography: theoretical concepts and practical tests (4.5 ore).

Analysis of wine, determination of total polyphenols by redox reaction and spectrophotometry: theoretical concepts and practical tests (4.5 ore).

Analysis of vegetable oils, determination of the fatty acid composition by transmethylation and gas-chromatography: theoretical concepts and practical tests (4.5 ore).

Analysis of animal products, determination of nitrates by enzymatic reaction and spectrophotometry: theoretical concepts and practical tests (4.5 ore).

Readings/Bibliography

Electronic version (pdf) of lessons is furnished by teacher (IOL - Moodle platform)

For consultation/detailed study on Food Analysis topics: Cabras P., Tuberoso C., "Analisi dei Prodotti Alimentari" Ed. Piccin (Padova), 2013.

For consultation/detailed study on Analytical Chemistry topics: Harris D. C. "Chimica Analitica Quantitativa", Zanichelli, 2005.

Teaching methods

Theoretical lessons and practical experiences in chemical laboratory.

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).

Assessment methods

Learning examination is based on a written multiple choice test and on oral discussion on the programme.

Teaching tools

Lessons in presence: slide projector and electronic form of slides; practical applications in chemical and sensory laboratory.

Office hours

See the website of Alessandra Bendini

See the website of Patricia Garcia Salas