- Docente: Maria Caboni
- Credits: 8
- SSD: AGR/15
- Language: Italian
- Moduli: Maria Caboni (Modulo 1) Vito Verardo (Modulo 2)
- Teaching Mode: Traditional lectures (Modulo 1) Traditional lectures (Modulo 2)
- Campus: Cesena
- Corso: Second cycle degree programme (LM) in Food Science and Technology (cod. 8531)
Learning outcomes
The course allows to acquire the knowledge to design analysis of major nutrients and minor components of particular interest in food quality, using traditional and instrumental analytical methods. The course also aims to provide the scientific basis of analysis, presenting some case studies of specific foods. The student will also address the mechanistic and chemical-analytical problems related to chemical modifications of nutrients in food during processing or shelf life.
Course contents
Instrumental analytical techniques: chromatographic methods (theory, instrumentation and methods) and spectrophotometric. Non-destructive analysis(FR-IR and electronic nose). Some case studies (fatty acids, volatile compounds, phenolic compounds): qualitative and quantitative analysis, principles of mass spectrometry. Validation of methods. The sensory analysis in the evaluation of food quality. Changes on food composition due to technologic treatments and shelf life. Maillard reaction, sugars caramelization, proteins denaturation, acrylamide formation of. Lipid oxidation: fatty acids and cholesterol oxidation. Formation of fixed and volatiles compounds. Sensory changes due to aging of foods. Activities of natural antioxidants
Readings/Bibliography
It is not it necessary to buy specific texts. The teaching material update is supplied at lesson and is also available by distribution list, with a username and password at AMS Campus - AlmaDL - University of Bologna.
Teaching methods
Lectures, practical exercises and group work. The teaching comprises 8CFU of which 5CFU chemical analysis of foodstuffs and 3CFU chemical modifications in foods. 60% of the teaching activity will be made up lectures and the remaining time by practical exercises in the laboratory, in the computer lab and group activities. The objective of the practical classes is to:
- Have the student familiar with the laboratory equipment
- To develop the student's ability to understand the potential and limits of the analytical methods illustrated by developing critical thinking.
Assessment methods
The exam consists of an oral designed to assess the acquired knowledge by the student on food analysis, in particular, the student will demonstrate that they have acquired the ability to design the analysis with the most appropriate identifying with a critical sense potential and limits techniques addressed. Must also demonstrate that you understand which factors can lead changes in nutrients and how to monitor the quality of the foods that contain them. Soft skills: the student will demonstrate that they have acquired the ability to search, read and discuss with colleagues a scientific paper on a topic agreed with the teacher
Teaching tools
slides and papers
Office hours
See the website of Maria Caboni
See the website of Vito Verardo