Analytical Methods and Chemometrics for Food Integrity Assessment

The course aims to provide students with detailed knowledge of state-of-the-art instrumental tech-niques for food characterization, as well as for monitoring quality and integrity. Through lecture sessions, students will gain hands-on experience with various analytical tools and methods, ena-bling them to understand the development and application of these techniques in the food industry, particularly through the use of case studies. Additionally, students will be introduced to key chemometric tools for analysing complex data sets generated by different analytical methods. Prac-tical sessions will further strengthen their ability to apply both analytical and chemometric tech-niques in real-world scenarios related to food characterization and quality control.
This course is an integrative part for understanding various aspects of quality and safety manage-ment in the food system.

Upon completion of the course, students will be able to gain:
Knowledge of the concepts of food integrity and food fraud.
Knowledge of the latest state-of-the-art instrumental techniques for the analysis of ingredi-ents and food products, with the ability to define experimental conditions.
Knowledge of chemometric approaches for processing multivariate analytical data and the ability to analyse analytical signals using appropriate multivariate analysis techniques.
Knowledge and use of software for processing multivariate data.
Ability to describe the analytical methods covered in the course and the characteristics of dif-ferent analytical techniques in relation to specific applications, using appropriate scientific language.
Ability to provide practical examples and make judgments on the instrumental techniques considered, as well as on the chemometric processing of data, to address issues related to food quality and authenticity.
Ability to deepen and update knowledge of analytical and chemometric methods for assessing food integrity.