Food Chemical Analysis
A.Y. 2024/2025
Learning objectives
The course aims to provide the chemical-physical principles regulating the food analytical methods and planning checks to be realized with traditional and advanced analytical equipment. The course aims to give knowledge of the operational themes about analytical laboratories intended for different purposes (official controls, food quality and safety evaluation in the industrial field, applications in research) and of the management of lab safety and staff organization (study of timings and methods). Furthermore, the course provides criteria for estimating the analysis costs and dimensioning the analytical control according to different purposes (harmony with law, safety controls, analytical problems in research and development).
Expected learning outcomes
Student will have the knowledge of techniques of operating organization of food analytical laboratories and management logics, with reference to the different purposes labs are intended to. Student will acquire the training about basic methods and instrumental methods, with reference to the specific purposes of the various analytical laboratories (official, industrial, private and research labs).
Lesson period: year
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
year
Course syllabus
Purpose of analytical food chemistry and differentiated purposes of analytical laboratories according to the institution they belong to (state, industrial, private, research laboratories). Management of safety issues in laboratories. Evaluation of the operational and management parameters conditioning the analysis costs, also with systems referable to the study of timing and methods. Definition of control plans, with reference to the different types of food matrices. Classification of basic food, and of food preparations according to the specific control issues to be addressed: quality and safety. Classification of analytical methods and logics of test reports drafting. Statistical management of analytical data, validation and accreditation of tests, quality certification of laboratories. Management of verifications for perishable and non-perishable food: review analysis, access to technical preventive assessment (ATP - accertamento tecnico preventivo) and use of technical office consultancy (CTU - consulenza tecnica d'ufficio). Basic criteria of sampling and significance logics. Classification of analytical methods: fundamental principles of stoichiometric ratio applied to food matrices, analytical methods intended for product and nutritional qualification, instrumental methods intended for the determination of trace substances: application to inorganic and organic substances necessary for the purposes of assessing food safety, and useful for the nutritional qualification of simple food and of food preparations.
Informative-theoretical principles and application of traditional analytical techniques and of chemical-physical ones: volumetric and ponderal analysis, chromatography and current developments, spectroscopy and differentiated applications, isotopic analysis principles and examples of specific applications. Examples of analysis methods intended for the determination of basic nutritional principles, additives, voluntary and involuntary pollutants. Fundamentals of food law. References to the historical evolution of food analysis.
Informative-theoretical principles and application of traditional analytical techniques and of chemical-physical ones: volumetric and ponderal analysis, chromatography and current developments, spectroscopy and differentiated applications, isotopic analysis principles and examples of specific applications. Examples of analysis methods intended for the determination of basic nutritional principles, additives, voluntary and involuntary pollutants. Fundamentals of food law. References to the historical evolution of food analysis.
Prerequisites for admission
Knowledge of general chemistry, physical chemistry, organic chemistry is required, as a result of learning derived from the related teachings.
Teaching methods
Teaching is provided through frontal-lessons and laboratory exercises.
Teaching Resources
F. Tateo, Analisi dei Prodotti Alimentari (vol. 1 e 2) - Chiriotti Editori.
F. Tateo e M. Bononi - Fondamenti di Chimica Analitica degli Alimenti - Cacucci Editore (2022)
F. Tateo e M. Bononi - Fondamenti di Chimica Analitica degli Alimenti - Cacucci Editore (2022)
Assessment methods and Criteria
Verification of learning takes place through a 1.5-hour written test, which provides for the answer to open questions on topics covered in the lessons and the solution of calculation exercises related to topics dealt with during lessons and practice sessions.
To undertake the exam, it is necessary to register within the deadline set on the UNIMIA website.
The evaluation is expressed on a grade scale out of thirty.
The mark is communicated to each individual student by e-mail automated by the university reporting system.
Students with specific learning disabilities or other disabilities are requested to contact the Professor via email at least 15 days before the exam session to agree on any individualized measure.
In the email addressed to the teacher, the respective University services must be registered in CC: [email protected] (for students with LD) and [email protected] (for students with disabilities).
To undertake the exam, it is necessary to register within the deadline set on the UNIMIA website.
The evaluation is expressed on a grade scale out of thirty.
The mark is communicated to each individual student by e-mail automated by the university reporting system.
Students with specific learning disabilities or other disabilities are requested to contact the Professor via email at least 15 days before the exam session to agree on any individualized measure.
In the email addressed to the teacher, the respective University services must be registered in CC: [email protected] (for students with LD) and [email protected] (for students with disabilities).
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 9
Laboratories: 40 hours
Lessons: 52 hours
Lessons: 52 hours
Professors:
Bononi Monica, Buratti Susanna
Shifts:
Professor(s)