- Docente: Tullia Gallina Toschi
- Credits: 4
- SSD: CHIM/10
- Language: Italian
- Moduli: Tullia Gallina Toschi (Modulo 1) Patricia Garcia Salas (Modulo 2)
- Teaching Mode: Traditional lectures (Modulo 1) Traditional lectures (Modulo 2)
- Campus: Bologna
- Corso: Second cycle degree programme (LM) in Chemistry (cod. 8856)
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
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
3. Soft skills: construction of a conceptual map of quality, genuineness
LESSON 2: INTRODUCTION TO FOOD SCIENCE
Date: 09.11.2018, Via Fanin 40, Emeroteca e
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
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
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
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.
Lab Practice:
∙ Sensory analysis: extra virgin olive oil and the panel test
LESSON 6: WINE
Date: 07.12.2018, Via Fanin 40, Emeroteca e
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
∙ 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
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
SDGs
This teaching activity contributes to the achievement of the Sustainable Development Goals of the UN 2030 Agenda.