FOOD SCIENCE AND TECHNOLOGY | University of Parma

Professor: Martina CIRLINI
Academic discipline: Chimica degli alimenti (CHIM/10)
Field: Ambito aggregato per crediti di sede
Type of training activity: Caratterizzante

90 hours
of face-to-face activities

6 credits

hub: -

course unit
in ITALIAN

lectures timetable unavailable

exam calls

Course unit partition: Laboratory of Chemistry Applied to Food

Learning objectives

The objective is to expand the student's knowledge about chemical analysis of food. At the end of the course, the student will be able to identify the techniques of analyses and to apply these techniques to real situations.

Prerequisites

Knowledge of general, organic, analytical and food chemistry acquired in previous / contemporary courses

Course unit content

The course aims to provide students the basic knowledge of laboratory techniques ranging from general chemistry to analytical chemistry, organic chemistry, food chemistry and instrumental techniques used in a food chemistry laboratory

Full programme

Different techniques will be considered for: preparing and analyzing solutions, extraction and chromatographic separation, synthesis of food-interest molecules, extraction and purification or reaction products, food analysis techniques, and finally techniques for treating of the data obtained from the analysis.
The course includes: the study of the preparation and analysis of standard solutions; extraction of active compounds from food matrices (extraction of caffeine from tea leaves); study of natural additives (carotenoids extracted from spinach leaves); synthesis of flavours of food interest (banana aroma synthesis); methods for the determination of sugars in a food matrix; methods for the determination of amino acids and proteins in foods; analysis of the fat component; application of analysis to some matrices (wine); use of instrumental techniques such as UV-Visible spectrophotometry, gas-chromatography coupled to mass spectrometry (GC-MS) and liquid chromatography (HPLC).

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)

Teaching methods

Preparation lessons and direct experience in a chemistry lab.

Assessment methods and criteria

The learning assessment will take place through a written exam and the writing of the laboratory book. The written exam consists of 6 open-response questions (4 points for a maximum of 24 points), while the laboratory book includes up to a maximum of 6 points. The total score for the written exam and book is 30 points. The obtained total score is the grade. The exam is considered passed if the test is at least sufficient, if a minimum of 14.4 points will be reached, to which the score obtained with the laboratory book will be added.