Learning objectives
The principal aim of the course is to provide a general knowledge of the organization of a laboratory of food analysis and the main analytical procedures for the determination of proximate composition, pH, aW, fatty acid composition, macro and microelements. Other aim is to provide students with basic knowledge on biological production of energy from biomass.
Prerequisites
none
Course unit content
Organization of the laboratory of food analysis. Procedures of analysis for the determination of proximate composition, pH, aW, fatty acid composition, macro and microelements. Microorganisms, substrates, process biochemistry and technology for the biological production of energy carriers
Full programme
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Bibliography
Power Point presentations provided by the teacher and didactic material provided during the seminars.
Teaching methods
Lectures and practicals. Seminars.
Assessment methods and criteria
Written exam and evaluations in itinere.
Other information
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