65885 - Quality Management And Analysis Of Agro-Food Products

Learning outcomes

The course provides the knowledge to design the analysis of the main nutrients and minor compounsd of interesting for food quality, using analytical instrumental methods. The course also aims to provide the scientific basis of sensory analysis, presenting some case studies on specific foods. The student will also address the chemical-mechanistic and analytical problems related to the main chemical modifications to nutrients in food.

Course contents

Principles of the quality of agro-food products. The alterations of foods, stabilization techniques and general principles of quality control of agri-food products and derivatives. Main transformation processes and their influence on the quality. Definition and evaluation of quality from the authenticity of food: meaning of the main quality marks of typical products, PDO, PGI and other commercial indications.

The in-depth study of the classes of agri-food products will be for the student application examples of the first part of the course, which will strengthen and complete the general knowledge of the quality of agro-foods.

At the end of the course the student will have the ability to critically evaluate the phenomena and will be able to apply the skills of examining the quality of agri-food products.

Training prerequisites

For this teaching the student must have a good preparation in the fundamentals of mathematics, physics and chemistry. This knowledge is acquired through the basic lessons of the first year of the course.

Milk and derivatives: Definition and composition of milk, Heat treatments on milk, Meaning of the analysis of the main components of milk, Cheesemaking: mechanism, Milk aptitude for cheese making, Parmigiano Reggiano technology, Butter production technology.

Fatty substances: Composition and general characteristics, Extraction from oilseeds, Refining of crude oils, Extraction from oilseeds, Oils from the processing of olives, Meaning of the analysis of the main components of the fatty substances.

Alcoholic drinks: Composition and general characteristics, Grape transformation technology: vinification in red, white, rosé and by carbonic maceration, The use of sulfur dioxide, Meaning of the analysis of the main components of the wines.

Cereals and derivatives: Composition and general characteristics, Wheat flour, Gluten formation, Production of the dough, Meaning of the analysis of the characteristics and main components of wheat flour

Practical practical exercises and seminars (total 20 hours)

Readings/Bibliography

Teaching material updated during the lesson, will also available through registration to the distribution list, username and password at AMS Campus - AlmaDL - University of Bologna. Scientific articles will be made available through the University Library System

Teaching methods

Lectures, tutorials and group work The teaching consists of 6CFU of which 2CFU practical activity

"In accordance with the nature of the activities and teaching methods applied, attendance at this training activity requires all students to complete modules 1 and 2 in e-learning mode and to participate in module 3 of specific training on health and safety in the workplace. Information on the dates and methods of attendance of module 3 can be found in the appropriate section of the course website".

Assessment methods

The exam consists of a written paper and an oral interview aimed at assessing the knowledge acquired by the student on the topics covered in class.

Teaching tools

slides and scientific papers

Office hours

See the website of Maria Caboni

See the website of Silvia Marzocchi