35308 - Bromatology and Methods in Food Analysis

Course Unit Page


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

Good health and well-being

Academic Year 2021/2022

Learning outcomes

To teach methods of chemical analysis of food with respect to health hazard in foodstuffs. To develop critical ability for the choice of an analytical method and for the comprehension of a laboratory report

Course contents

Overview of the composition of the foodstuffs. Specific chemical and physical properties of the principal food constituents and their rheological properties. Chemical contamination of food. Chemical food analysis. Sampling, homogenization, sample preparation, analysis. Method validation. Main instrumental analytical techniques: spectrometry, chromatography. Applications.


The course material is available to students in the website  https://virtuale.unibo.it/   or via the website of the teacher http://www.unibo.it/docenti/giampiero.pagliuca

Teaching methods

During the lessons, problems related to the evaluation of undesirable substances in foodstuffs of animal origin will be developed.

The practical lessons are carried out by dividing the students in four groups (each group of about 20 students). L 'objective of the practical classes is to explore the topics presented in the lectures, with discussion of examples of applications of analytical methodologies. Simple analytical determinations, to assess the food alterations, will also be performed by the students further divided into subgroups.

Assessment methods



The final examination aims to assess the achievement of the main learning objectives:

-  understanding the aspects related to alterations and adulterations of foodstuff;

-  evaluating the problems due to the presence of unwanted chemicals in relation to the composition of the food itself;

-  understanding the analytical aspects in order to correctly interact with the analytical laboratory

-  correctly interpreting a laboratory analysis report;

The evaluation of the student in the course "Bromatology and Methods in Food Analysis " consists in two voluntary on-going tests and a final oral test.

The objective of the on-going tests is to enable students to check their level of knowledge and to highlight the potential gaps to be filled. The on-going tests do not limit the admission to the oral examination, but they could be object of discussion.

The on-going tests consist of 30 Multiple Choice Questions. Each correct answer gives 1 point, errors or answers 0 points.

The student receives an evaluation according to the following criteria relating to the outcomes of the whole class:

A - is far above the average

B - above the average

C - average

D - below the average

E - far below the average

The tests are corrected and discussed in class. The mean class value and the global issues that resulted most critical are communicated to the students.

The oral exam is designed to test the acquisition of knowledge as detailed in the goals of the course. In particular, the following points will be assessed:

-  language properties

-  ability to present concepts

-  ability to make connections

Grading criteria

  • Preparation on a limited number of topics. Analytical skills that emerge only with the help of the teacher. Overall correct language property (18-19)
  • Preparation on a limited number of topics. Autonomous analysis capability. Correct language property (20-24)
  • Preparation on a large number of topics. Ability to make autonomous choices of critical analysis. Mastery of specific terminology (25-29)
  • Comprehensive preparation of the topics. Ability to make autonomous choices of critical analysis and connection. Full mastery of specific terminology (30-30L)

Teaching tools

Projector, computer

Office hours

See the website of Giampiero Pagliuca