Unit FOOD ANALYSES AND DATA PROCESSING
- Course
- Food technology and biotechnology
- Study-unit Code
- A002142
- Curriculum
- Tecnologie olivicolo-olearie
- Teacher
- Roberto Selvaggini
- CFU
- 9
- Course Regulation
- Coorte 2022
- Offered
- 2022/23
- Type of study-unit
- Obbligatorio (Required)
- Type of learning activities
- Attività formativa integrata
FOOD ANALYSES
| Code | A002143 |
|---|---|
| CFU | 6 |
| Teacher | Roberto Selvaggini |
| Teachers |
|
| Hours |
|
| Learning activities | Caratterizzante |
| Area | Discipline delle tecnologie alimentari |
| Academic discipline | AGR/15 |
| Type of study-unit | Obbligatorio (Required) |
| Language of instruction | Italian |
| Contents | The Course gives to the Student theoretical and practical notions about the principal chemical, physical and instrumental methods for the determination of the chemical composition of foods. Moreover, the program includes notions about the statistical treatment of analytical data and multivariate statistical analysis. |
| Reference texts | Didactic and additional material by the teacher, distributed free of charge. COZZI R,. PROTTI P., RUARO T. Elementi di chimica analitica strumentale - Tecniche di analisi per Chimica e materiali, Zanichelli, Bologna. AMANDOLA G., TERRENI V. Analisi chimica strumentale e tecnica, Zanichelli, Bologna. BAUER H.H., CHRISTIAN G.D., O'REILLY J.E. Analisi strumentale, Piccin Nuova Libraria, Padova. CABRAS P., TUBEROSO C.I.G. Analisi dei prodotti alimentari, Piccin Nuova Libraria, Padova. CAPPELLI P., VANNUCCHI V. Chimica degli Alimenti. Conservazione e trasformazione, Zanichelli, Bologna. |
| Educational objectives | The Course aims to provide students information both theoretical and practical on the main chemical, physical and instrumental analytical methods used in determining the chemical composition of foods including statistical treatment of analytical data. In particular, take into account the processing and the interpretation of analytical data using univariate, bivariate and multivariate statistical analysis. Recalling the theory of acid-base systems, analyzing the formulas for calculating the pH of solutions of acids and bases and buffer solutions, indicators of pH and acid-base titrations. Review the redox reactions and notions about redox titrations. Also provide knowledge on the determination of density and of various instrumental methods used in the food analysis. The main knowledge will be on: - acquisition of experimental data and their processing with univariate and bivariate statistical analysis including the error measurement and its propagation; - methods of multivariate statistics: Principal Component Analysis (PCA); Analysis of Latent Variables conducted using the method of Partial Least Squares (PLS); optimization by the method of Response Surface Modeling (RSM); - theory of acid-base reactions, pH and its calculation in some solutions of acids and bases, buffer solutions, pH indicators, acid-base titrations; - theory of redox reactions, potentiometric measurement of pH, redox indicators, redox titrations; - determination of density; - refractometry, polarimetry, nephelometry and turbidimetry; - UV-VIS spectrophotometry, colorimetry, fluorimetry; - infrared spectroscopy; - atomic absorption spectroscopy; - types of chromatography; - mass spectrometry; The student should be able, applying their knowledge, to get the following capabilities of being able to do (skills): - manage the problems present in a laboratory, from collecting sample to the final result; - acquire and process experimental data using statistical analysis considering also the error in the final result; - critically interpret the results of a chemical, physical and instrumental analysis; - choose the chemical, physical or instrumental methods most suitable for the various analytical determinations in foods; - describe and critically evaluate the chemical composition of foods; - associate the qualitative and quantitative composition of the various components of foodstuffs to their properties. |
| Prerequisites | In order to successfully follow the course lessons it is desirable to have mathematical notions inherent logarithmic functions, derivation and integration, as well as general knowledge of inorganic and organic chemistry. |
| Teaching methods | The course is organized in theoretical lessons (face-to-face) on the topics reported in the program (42 hours), in practical lessons (10 hours) and in practice (4 turns of 2 hours each). |
| Other information | The teacher meets the students for clarifications and insights, by appointment, at the following address: Department of Agricultural, Food and Environmental Sciences-- Research Unit of Food Science and Technology, Via San Costanzo, Perugia - 1st floor. |
| Learning verification modality | The examination consists in an oral discussion of about 30-45 minutes suitable for ascertain the level of knowledge, the understanding reached by the student on the topics covered during lessons and reported in the program, as well as enabling the verification of its communication skills, including assessment of the language properties, the ability to apply the acquired knowledge and develop solutions in independent judgment. The questions will focus on aspects relating to statistical processing of analytical data collected on food samples and chemical, physical and instrumental analytical methods commonly used in foods. |
| Extended program | Face-to-face lessons. Acquisition and statistical processing of experimental data. Acquisition of experimental data and their processing with univariate and bivariate statistical analysis used to evaluate the error of measurements. Error propagation. Will be provided some notions of multivariate statistical analysis considering the Principal Component Analysis (PCA), Latent Variables Analysis conducted using the method of Partial Least Squares (PLS) and optimization using the response surface method (RSM). Chemical and physical analysis. Recalls on the theory of acid-base systems. Definition of pH. Calculation of pH for solutions of strong acids and bases, weak acids and bases, polyprotic acids. Buffer solutions. pH indicators. Acid-base titrations. Redox reactions. Potentiometric pH measurement. Oxidation-reduction indicators. Redox titrations. Determination of density by hydrometers, Westphal balance, hydrostatic balance and pycnometer. Instrumental analysis. Refractometry. Polarimetry. Turbidimetry and nephelometry. UV-VIS spectrophotometry. Lambert-Beer law. Colorimetry. Fluorimetry. Infrared spectroscopy. Atomic absorption. Chromatography: are considered the four separation mechanisms such as adsorption, partition, ion exchange and exclusion size, which are exploited in various types of chromatography (thin layer, column, high performance liquid [HPLC] and gas chromatography). Mass spectrometry: General theoretical principles, coupling with liquid and gas chromatography. Classroom training. Processing and interpretation of analytical data using univariate statistical analysis, bivariate and multivariate. Practical training. Chemical, physical and instrumental practical training conducted on certain foods. |
INSTRUMENTAL AND SENSORY ANALYSES OF OILS
| Code | A002144 |
|---|---|
| CFU | 3 |
| Teacher | Roberto Selvaggini |
| Teachers |
|
| Hours |
|
| Learning activities | Affine/integrativa |
| Area | Attività formative affini o integrative |
| Academic discipline | AGR/15 |
| Type of study-unit | Obbligatorio (Required) |
| Language of instruction | Italian |
| Contents | The Course gives to the Student theoretical and practical notions about the principal chemical and instrumental methods for the determination of the chemical composition of oils. Some sensory evaluation methods related to the definition of the sensory profile of oils are also examined. |
| Reference texts | Didactic and additional material by the teacher, distributed free of charge. COZZI R,. PROTTI P., RUARO T. Elementi di chimica analitica strumentale - Tecniche di analisi per Chimica e materiali, Zanichelli, Bologna. AMANDOLA G., TERRENI V. Analisi chimica strumentale e tecnica, Zanichelli, Bologna. BAUER H.H., CHRISTIAN G.D., O'REILLY J.E. Analisi strumentale, Piccin Nuova Libraria, Padova. CABRAS P., TUBEROSO C.I.G. Analisi dei prodotti alimentari, Piccin Nuova Libraria, Padova. CAPPELLI P., VANNUCCHI V. Chimica degli Alimenti. Conservazione e trasformazione, Zanichelli, Bologna. PAGLIARINI ELLA. Valutazione sensoriale. Aspetti teorici, pratici e metodologici, Hoepli, Milano. |
| Educational objectives | The Course aims to provide students with both theoretical and practical information on the main chemical and instrumental analytical methods used in determining the chemical composition of oils for evaluating their quality. Provide knowledge on principles and applications of sensory analysis methods to oils. The main knowledge will be on: - nephelometry and turbidimetry; - UV-VIS spectrophotometry, colorimetry, fluorimetry; - infrared spectroscopy; - chromatography; - mass spectrometry; - sensory analysis of oils. The student should be able, applying their knowledge, to get the following capabilities of being able to do (skills): - setting of chemical, instrumental and sensory analysis for the evaluation of the quality of oil; - critically interpret the results of analytical data related to the quality of oil. |
| Prerequisites | In order to successfully follow the course lessons it is desirable to have general knowledge of chemistry as well as mathematical notions inherent logarithmic functions, derivation and integration. The knowledge of the basic rules for safety and the correct behavior in a laboratory is also required |
| Teaching methods | The course is organized in theoretical lessons (face-to-face) on the topics reported in the program (23 hours), in practical lessons and in practice (7 hours). |
| Other information | The teacher meets the students for clarifications and insights, by appointment, at the following address: Department of Agricultural, Food and Environmental Sciences-- Research Unit of Food Science and Technology, Via San Costanzo, Perugia - 1st floor. |
| Learning verification modality | The examination consists in an oral discussion of about 15-25 minutes suitable for ascertain the level of knowledge, the understanding reached by the student on the topics covered during lessons and reported in the program, as well as enabling the verification of its communication skills, including assessment of the language properties, the ability to apply the acquired knowledge and develop solutions in independent judgment. The questions will focus on aspects relating to chemical and instrumental analytical methods commonly used in the olive-oil field and principles of sensory analysis. |
| Extended program | Face-to-face lessons. Chemical and instrumental analytical methods for evaluating the quality of oils. Turbidimetry and nephelometry. UV-VIS spectrophotometry. Fluorimetry. Infrared spectroscopy. Chromatography: column, high performance liquid [HPLC] and gas chromatography. Mass spectrometry coupled with chromatography. Sensory analysis of the oils. Practical training. Chemical and instrumental practical training conducted on oils. Sensory analysis of virgin olive oil. |