Learning objectives
The course aims at providing students with adequate knowledge on the general organization of a laboratory of food analysis and specific skills on the technical and practical aspects of physico-chemical analyses for assessing the quality and safety of food of animal origin. Those knowledge and skills will enable the student to achieve a high degree of autonomy within the laboratory of food analysis, in particular in the management of some types of analysis of foods. At the end of the course the student will achieve autonomy for the management of food sampling procedures and food sample storage within a laboratory; the student will also be able at preparing solutions of known concentration, using common laboratory devices and equipments for the determination of pH, water activity, proximate composition. The student must also demonstrate knowledge and understanding about the use of systems for drying, incineration, digestion, extraction, separation, purification, digestion, distillation, titration, spectrophotometers and gas and liquid chromatographic equipments. The student will have the basic skills for the presentation of analytical results.
Prerequisites
Basic knowledge of principles of general chemistry, organic chemistry and biochemistry
Course unit content
Propedeutical activities for food analysis.
Sampling procedures and sample pre-treatments.
Principles nad techniques for analytes extraction and purification.
Qualitative and quantitative analysis.
Method validation.
Measurement of pH and water activity.
Spectrophotometrical assays: principles and application.
Liquid and gas chromatography: principles and application to food analysis
Full programme
General organization of an analytical laboratory; safety standards and personal safety devices.
Main activities in a food analysis laboratory.
- Propedeutical activities for food analysis. Concentration expression, preparation of solutions, dilutions. Choice of solvents for extraction. Nutrients and food contaminants.
Sampling procedures,techniques for sample pretreatment and purification. Qualitative and quantitative analysis.
Main validation procedures.
Data processing. Calibration curves.
pH measurements on food products.
Centesimal composition.
Spectrophotometric assays
Liquid and gas chromatography techniques applied to the evaluation of markers.
Bibliography
Analisi dei prodotti alimentari
Autori Cabras P e Tuberoso C.I.G.
Ed. Piccin Nuova Libraria Spa (Padova) Edizione 2014
Teaching methods
Lessons with powerpoint presentations. Laboratory assays
Assessment methods and criteria
The achievement of the objectives of the course will be evaluated by a written examination. This latter will be composed of two calculation exercises and other open-ended questions to assess understanding of laboratory procedures and the ability of their correct application by the student. The student's ability to solve problems in analytical terms will be evaluated. The evaluation of the student's preparation is carried out on scale expressed in thirtieth.
Other information
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