FOOD SCIENCE AND TECHNOLOGY | University of Parma

Professor: Marilena MUSCI
Academic discipline: Chimica analitica (CHIM/01)
Field: Discipline delle tecnologie alimentari
Type of training activity: Characterising

62 hours
of face-to-face activities

6 credits

hub:

course unit
in ITALIAN

lectures timetable

exam calls

Learning objectives

Students will be able to deal with different challenges related to planning of experiments, quantitative analysis, quality control and comparison of data set

Prerequisites

Previous knowlwdge of analytical chemistry is requested, especially for solution preparation. The professor will give on demand a supplementary literature for students who will feel the need to fill any gaps.

Course unit content

The course will provide student with knowledge of theoretical principles and applications to food analysis of chemometric techniques as distribution, hypothesis testing, ANOVA, regression and experimental design

Full programme

Definition of population and sample. Population parameters and their estimators. Normal distribution. Standardized normal distribution. Hypothesis testing. Student's distribution. Student's test: comparison of two means.Comparison of two variances. Normality tests. Outliers (Grubb's test). Analysis of variance .
Experimental design. Quality control. Multivariate statistical analysis: principal component analysis, linear discriminant analysis.
Linear regression. Residual analysis. Analysis of variance.Methods of quantitative analysis: external standard, internal standard, standard addition.
Trueness
Systematic errors. Matrix effect. Certified reference materials.

Bibliography

- J.N. Miller, J.C. Miller “Statistics and chemometrics for analytical chemistry” Pearson Prentice Hall
- D.L. Massart et al. “Handbook of chemometrics and qualimetrics” Part A Elsevier
- S.R. Chrouch, F.J. Holler “Applications of Microsoft Excel in analytical chemistry” 2 ed Belmont C.A. Brooks/Cole

Teaching methods

Theoretical lectures and exercises with the software Excel will be performed in the classroom.

Assessment methods and criteria

Oral examination about topics discussed during the course. Written examination based on Excel exercises; duration 4 hours. Students will be provided with main formulas for solving proposed problems.
Oral and written examination could be perofrmed in the preferred order. Final score is calculated as average of oral and written examination.

Other information

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2030 agenda goals for sustainable development

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Contacts

President of the degree course

Prof.ssa Claudia Folli

claudia.folli@unipr .it

Faculty advisor

Prof.ssa Marilena Musci
E. marilena.musci@unipr.it

Tutor professor

Prof.ssa Valentina Bernini
E. valentina.bernini@unipr.it

Erasmus delegate

Prof.ssa Barbara Prandi
barbara.prandi@unipr.it

Career guidance delegates

prof. Francesca Bot
E. francesca.bot@unipr.it

Internships

prof. Pedro Miguel Mena Parreno
E. pedromiguel.menaparreno@unipr.it

APPLICATION OF CHEMIOMETRIC TECHNIQUES FOR FOOD ANALYSIS cod. 1008518