- Docente: Maria Caboni
- Credits: 8
- SSD: AGR/15
- Language: Italian
- Moduli: Maria Caboni (Modulo Mod 1) Vito Verardo (Modulo Mod 2)
- Teaching Mode: Traditional lectures (Modulo Mod 1) Traditional lectures (Modulo Mod 2)
- Campus: Cesena
- Corso: Second cycle degree programme (LM) in Food Science and Technology (cod. 8531)
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
Chemical analysis of food purposes, objectives and methods. Sampling, sample management and sample preparation. Direct and indirect analytical methods. Instrumental analytical techniques: chromatographic methods, in particular GC and HPLC (theory, instrumentation and methods) and mass spectrophotometry. Non-destructive analysis (FR-IR and electronic nose). Some case studies (fatty acids, volatile substances, phenolic substances): qualitative and quantitative analysis, principles of mass spectrometry. Validation of methods. Sensory analysis in the evaluation of food quality.
Induced and accidental chemical modifications. Maillard reaction, caramelization of sugars, denaturation of proteins. Acrylamide formation. Oxidation of fatty substances: formation of fixed and volatile products. Sensory changes due to aging of food. Cholesterol oxidation. Activity of natural antioxidants.
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
useful text for consultation: S. Moret, G.Purcaro, L. S. Conte: Il campione per l’analisi chimica Tecniche innovative e applicazioni nei settori agroalimentare e ambientale ISBN 978-88-470-5738-8 DOI 10.1007/978-88-470-5738-8 Springer-Verlag Italia 2014
Teaching methods
Lectures, tutorials and group work The teaching consists of 8CFU of which 5CFU of chemical analysis of food products and 3CFU of chemical modifications in food. 60% of the teaching activities will consist of lectures and the remaining time from practical exercises in the laboratory, in the computer lab and group activities. The goal of practical lessons is twofold:
- Have the student acquire familiarity with the laboratory equipment
- Develop in the student the ability to understand the potentials and limits of the illustrated analytical methods, developing critical sense.
Assessment methods
The exam consists of an oral interview aimed at assessing the knowledge acquired by the student in the field of food analysis; in particular, the student must demonstrate that he has acquired the ability to design the analyzes with the most appropriate techniques, identifying with a critical sense the potential and limits of the techniques used. It will also have to show that it understands what factors can cause changes to nutrients and how to monitor the quality of the foods that contain them. Soft skills: the student must demonstrate that he has acquired the ability to research, read and comment with colleagues a scientific article on a specific topic.
Teaching tools
slides and scientific papers
Office hours
See the website of Maria Caboni
See the website of Vito Verardo