Learning objectives
The course will provide the basic skills to approach food analysis, to read and understand a compositional analysis and to independently collect data by evaluating the reliability of the sources. Furthermore, it will provide the basis for dealing with the analysis of the organoleptic profile of a food adopting a rigorous method. Collected information will be described and disseminated using the appropriate terminology and the right approach. Finally, concepts of descriptive statistics and data visualization will be provided, which will allow to show and discuss the data collected under a scientific perspective.
Prerequisites
Fundamentals in General and Organic Chemistry as well as of Food Composition
Course unit content
The course will bring an introduction to the technical characterization of food, by means of guided experiences and interactive lessons.
More specifically, the following activities will be considered:
- Proximate composition of food
- Data analysis: descriptive statistics and graphical data visualization
- Flavour characterization of food: methodologies, database and data representation
Full programme
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Bibliography
Main textbook: Mannina, Daglia, Ritieni – La chimica e gli alimenti: nutrienti e aspetti nutraceutici. Ed. Zanichelli
Teaching methods
Practical work in the class and/or with tablet/PC.
Team work
Assessment methods and criteria
Group work will be assigned to the class (max 4 students per group). The work must be submitted, in the form of a written report, at least 10 working days before the exam date and it will contribute for 20% at the final grade of the course.
Guidelines for report preparation will be provided during the first lesson and then uploaded to Elly.
Other information
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2030 agenda goals for sustainable development
SDG 2
SDG 3
SDG 12
