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CHEMICAL ANALYSYS OF FOODS
CRISTINA TRUZZI

Seat Scienze
A.A. 2016/2017
Credits 6
Hours 48
Period 1^ semestre
Language ENG
U-gov code SM04 5S123

Prerequisites

Knowledge of the topics of the courses on Physics, General Chemistry, Organic Chemistry and Instrumental Analytical Chemistry. 

Development of the course

The course consists of theoretical lectures (4 credits, 32 hours) and individual laboratory practical work (2 credits, 16 hours)

Learning outcomes

Knowledge:
The course enables students to acquire knowledges of the theoretical and methodological bases of the main chemical-analytical techniques for the determination of chemicals compounds responsible both of nutritional and chemical characteristic of foods and of toxicological aspects. In particular, the student acquires knowledges on control procedures of food of animal (meat, eggs, milk and dairy products, butter, flower, cheese and honey) and vegetable (cereals, oil, canned tomato) origin, and beverages (water, must and wine, vinegar, fruit juices, beer and alcoholic beverages). Contextually the student should acquire knowledges of chemical-analytical procedures for the determination of undesirable substances from environmental contamination.
 
Ability to apply the knowledge:
The student should acquire the following professional skills: 1) ability to perform chemical analysis of foods for the determination of substances of major nutritional interest and of general characterization (e.g nitrogen from protein and non-protein origin, carbohydrates, fat, moisture, dry residue, ashes, acidity, vitamins, antioxidants, mineral salts); 2) ability to perform the determination of undesirable substances in food.

Soft skills:
The execution of laboratory analyses performed individually or in group, and the preparation of reports on practical work carried out, help to improve the degree of judgement autonomy in general. The communicative capacity will be also stimulated by the teamwork, such as the learning capacity in autonomy, and the ability to draw conclusions from experimental data. 

Program

Contents (frontal lessons, 4 CFU, 32 hours)
Generality on food sample collection and treatment. Application of classic and instrumental analytical methodologies on food analysis. Chemical analyses of main food groups both of animals (meat, eggs, milk and dairy products, butter, cheese and honey) and vegetable (cereals, oil, canned tomato) origin, and beverages (water, must and wine, vinegar, beer and alcoholic beverages). Determination of the main substances of nutritional importance and of general characterization (e.g. nitrogen from protein and non-protein origin, carbohydrates, fats, moisture, dry residue, ashes, acidity, vitamins, antioxidants, mineral salts). Determination of undesirable substances from environmental contamination, such as pesticides, heavy metals, hydrocarbons, chlorinated aromatic compounds.
Laboratory exercises (2 CFU, 16 hours/student)
Chemical analyses of the following food and beverages: flour, butter, cheese, meat, honey, canned tomato, water, milk, fruit juices, non-alcoholic beverages, wine, vinegar.
Field work
One-day school trips is expected to be carried out dedicated to field activity: sampling of spring water with analyses on filed (temperature, pH, conductivity, chloride, fluoride, iodide, nitrate), and visit to plants for mineral water bottling. 

Development of the examination

Methods for assessing learning outcomes:
The exam takes place as oral interview related to topics of the program.

Criteria for assessing learning outcomes:
The student should demonstrate to know the topics of the program, such as chemical procedures for the determination of major substance of nutritional interest and of general characterization of foods, as well as analytical methods for the determination of undesirable substances in food.

Criteria for measuring learning outcomes:
The final mark is attributed in thirtieths. Successful completion of the examination will lead to grades ranging from 18 to 30, and 30 with laud. 

Criteria for conferring final mark:
The final mark is attributed by evaluating the learning of the student on the contents of the course and by evaluating the complete mastery of the matter.

Recommended reading

Copy of slides available
P. Cabras, C.I.G. Tuberoso: Analisi dei prodotti alimentari, Piccin Nuova Libraria, Padova 2014.
D. Marini, F. Balestrieri: Metodi di analisi chimica dei prodotti alimentari, Monolite Editrice, Roma, 2005.
S. Mannino, MG Bianco: Esercitazioni di analisi chimica dei prodotti alimentari- esperimenti pratici di laboratorio, Tecnos Editrice, Milano, 1996.

Courses

• Biologia molecolare e applicata