- Docente: Roberta Budriesi
- Credits: 8
- SSD: CHIM/10
- Language: Italian
- Moduli: Roberta Budriesi (Modulo 1) Roberta Budriesi (Modulo 2)
- Teaching Mode: Traditional lectures (Modulo 1) Traditional lectures (Modulo 2)
- Campus: Bologna
- Corso: First cycle degree programme (L) in Applied Pharmaceutical Sciences (cod. 8518)
Learning outcomes
After completing this course the
student has basic knowledge of instrumental analytical techniques
applicable to the food sector. In particular, the student is able
to: - understand, interpret, apply an experimental procedure for
determining the composition or chemical and physical properties of
a foodstuff.
Course contents
Introduction to food chemistry. Costituents of foods: proteins,
lipids, carbohydrates. Vitamins. Minerals. Organoleptic
characteristics.
Additives, preservatives and dyes. Determination of the dyes
by TLC and HPLC.
Determination of ascorbic acid, sorbic acid and benzoic
acid. determination of nitrite and nitrate. qualitative
determination of sulphites. Processing of parts and food storage.
Sample preparation.
Determination of food costituents.
Wine analysis. Oli analysis. Honey analysis
Readings/Bibliography
Cappelli Patrizia; Vannucchi Vanna: Chimica Degli Alimenti.
Conservazione e trasformazioni. Ed. Zanichelli, Bologna, 2005
Cabras P, Martelli A., Chimica degli alimenti, Piccin.
Evangelisti F. Restani P. Prodotti dietetici. Piccin 2011
Teaching methods
Theoretical lectures and laboratory exercises
Teaching tools
Slides and laboratory protocols
Office hours
See the website of Roberta Budriesi