Unit QUALITY CONTROL OF FOODS, DIETETICS AND FOOD SUPPLEMENTS

Course
Pharmacy
Study-unit Code
A000574
Location
PERUGIA
Curriculum
In all curricula
Teacher
Federica Ianni
Teachers
  • Federica Ianni
Hours
  • 28 ore - Federica Ianni
CFU
4
Course Regulation
Coorte 2018
Offered
2021/22
Learning activities
Affine/integrativa
Area
Attività formative affini o integrative
Academic discipline
CHIM/10
Type of study-unit
Opzionale (Optional)
Type of learning activities
Attività formativa monodisciplinare
Language of instruction
Italian
Contents
Food quality, chemical composition, properties and legislative aspects; main analytical techniques applied to food quality control; identification of product and process markers for authentication of food, dietary products and food supplements.
Reference texts
LA CHIMICA E GLI ALIMENTI-Mannina, Daglia, Ritieni (Zanichelli Editore)
ANALISI DEI PRODOTTI ALIMENTARI - Cabras e Tuberoso (Piccin Editore)
Teaching material provided by the teacher for each topic of the course.
Educational objectives
The aim of the course is to provide adequate knowledge of traditional and innovative analytical methods for the quality control of foods, dietary products and food supplements.
The main acquired knowledge will cover the food composition, the related nutritional quality, the processes of alteration and adulteration of foods, the importance of analytical control in the field of authentication, the composition and use of dietary products and food supplements, the evaluation of the quality and safety of dietetic products and food supplements.
Prerequisites
For a better understanding of the contents and to achieve the objectives of the course students must have knowledge of general chemistry, biochemistry, analytical chemistry, food chemistry.
Teaching methods
Lectures on all topics of the course.
Other information
Course attendance is strongly recommended.
Learning verification modality
The exam is based on an oral examination lasting about 30 minutes aimed at ascertaining the actual knowledge of the subject and the level of understanding acquired by the student. Examinees have to demonstrate that they possess the knowledge, skills, and abilities required by giving complete answers to the questions on the course topics.
Extended program
Food quality and safety.
Food constituents and nutrients, chemical structure and nutritional properties.
Main alteration reactions of food constituents.
Introduction to conventional and advanced analytical methodologies for food quality control.
Extraction techniques of the analyte from food matrices.
Principles of chromatography and applications for the analysis of food matrices.
Evaluation of the quality and safety of dietetic products and food supplements.
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