Learning objectives
The objective of the Laboratory of Chemistry Applied to Foods is the acquisition of knowledge relating to the analytical field of food chemistry. In particular, the course aims to provide the basic notions on the main basic and instrumental analytical techniques that are applied to analyze a food, characterize it and therefore get to know its contents in depth. As part of the course, the basic analytical techniques for the analysis of a food matrix are dealt with, to move on to instrumental analytical techniques and finally to the critical treatment of the data obtained. In addition, the aspects related to the possible modifications that can occur in a food during its transformation and processing are examined in depth.
The expected learning outcomes are: 1. Knowledge and understanding: understanding the analytical parameters to be determined and the methods to be applied for the analysis of a food matrix, both qualitative and quantitative. Ability to use the specific language of food chemistry. 2. Ability to apply knowledge and understanding: ability to manage the principles underlying the methods for the chemical analysis of food matrices in order to independently decide which tests to apply on foods and why to apply them. 3. Communication skills: the student must be able to use the scientific language and the specific lexicon of food chemistry in an appropriate way, demonstrating the ability to illustrate and transmit the concepts acquired. 4. Independent judgment: the student must be able to independently assess which methods to choose and apply to fully characterize a food matrix depending on the food they are dealing with. 5. Learning skills: the student must be able to synthesize and correlate the different topics covered in the other courses of the study course.
Prerequisites
Knowledge of general, organic, analytical and food chemistry acquired in previous / contemporary courses is required.
Course unit content
The first lessons cover general topics relating to the basic techniques and instruments supplied to a chemical-food laboratory. The second part of the course is dedicated to the treatment and application of specific methods for the qualitative and quantitative analysis of foods. In the first part of the course, in fact, methods and protocols are dealt with which involve a limited number of steps, and then move on to more complex experiments, and finally arrive at instrumental techniques. The last exercises are dedicated to the treatment of the data collected during the experiments.
Full programme
Techniques for preparing and analyzing solutions, extraction and chromatographic separation techniques, techniques for the synthesis of molecules of food interest, techniques for the purification of extracts, techniques for food analysis and finally also techniques for treatment of the data obtained from analysis will be considered. The course therefore includes: the study of the preparation and analysis of standard solutions; quantitative analysis by titration; extraction of bioactive compounds from food matrices and evaluation of the purity of the extract through instrumental measurements; study of the recovery and behavior of natural dyes; synthesis, purification and analysis of aromas of food interest; methods for the determination of sugars in a food matrix; methods for the determination of amino acids and proteins in food; evaluation of thermal processes in a food (study of the Maillard reaction); analysis of the fat component of a food; emulsifying properties; use of instrumental techniques such as UV-Visible spectrophotometry to determine the presence and quantity of particular compounds in foods and / or beverages; gas chromatography coupled to mass spectrometry (GC-MS) and liquid chromatography (HPLC); basic instrumentation for a food chemistry laboratory such as Soxhlet extractor and Kjeldhal method; processing of data deriving from analysis using specific software.
Bibliography
-P. Cabras, A. Martelli, "Chimica degli alimenti”, Ed. Piccin (Padova, 2004)
-H.D. Belitz, W. Grosch, Food Chemistry, Springer-Verlag Ed. (Berlin, Germany)
- P. Cappelli, V. Vannucchi "Chimica degli alimenti-Conservazione e trasformazioni" Ed. Zanichelli (Bologna, 2000)
- Paolo Cabras, Carlo I. Tuberoso, “Analisi dei prodotti alimentari”, Piccin
Teaching methods
The teaching will be carried out in presence through lectures / exercises in the classroom and in the laboratory. Should the health situation make it necessary, the lesson will be held remotely (Teams platform). The lessons will be held with the help of slides that will represent teaching material, in addition to the recommended texts. The slides will be available online on the website https://elly.saf.unipr.it in pdf format for students together with any other supporting teaching material (registration of the lessons). During the lessons, the appropriate use of technical language will be reiterated, and the links between the various parts of the course will be emphasized. For this reason, the presence and active participation of students is strongly encouraged, especially as regards practical exercises.
The course includes tutorial lessons on the principles and methods of analysis that are the basis of research in the field of food chemistry.
The content of the practical lessons, held in the classroom and in the laboratory, will be an integral part of the final evaluation.
Assessment methods and criteria
At the end of the course, the learning level of the expected results will be verified for all the contents offered during the lessons, including the tutorial lessons.
In order to assess the understanding of the topics illustrated during the course, both in the classroom and laboratory practice phases, and the student's ability to independently rework the concepts, the exam is divided into 2 parts:
1. Oral exam: consisting of open-ended questions relating to the topics covered in the course, for a maximum of 24 total points. The questions verify the achievement of the minimum knowledge of the fundamental concepts of the course and may include one or two calculation exercises. The exam is considered passed and the minimum threshold of 14.5 points is reached.
2. Compilation of the laboratory notebook: the laboratory notebook requires the student to draw up a report for each of the practical experiences carried out in the laboratory. In each report, the procedures carried out to carry out the experiment must be indicated and well described, the fundamental steps that made it possible to achieve the results obtained, including good safety and prevention standards, any calculations carried out, the results obtained and comments / conclusions. The notebook will be evaluated in order to verify the understanding of the experiments carried out and the ability to evaluate the results obtained. The laboratory notebook can be drawn up using normal writing software and must be sent to the teacher by e-mail at least 10 working days before the date on which the oral exam is scheduled. Maximum points: 6.
The final grade of the exam will be given by the sum of the score obtained in the oral exam and that obtained from the evaluation of the laboratory notebook.
The results of the exam are published on the ESSE3 portal (https://unipr.esse3.cineca.it/Home.do) within a reasonable time compatible with the number of students enrolled or in any case within 10-15 days from the date of the exam. .
The grade obtained in the module will account for 50% of the final grade of the integrated course.
Other information
In the event of a serious health emergency, the methods of teaching and verifying learning may undergo changes that will be promptly communicated on Elly and / or on the website of the course of study.
