Insegnamento QUALITY CONTROL OF FOOD, DIETARY PRODUCTS AND FOOD SUPPLEMENTS
| Nome del corso di laurea | Farmacia |
|---|---|
| Codice insegnamento | A006321 |
| Curriculum | Comune a tutti i curricula |
| Docente responsabile | Federica Ianni |
| Docenti |
|
| Ore |
|
| CFU | 4 |
| Regolamento | Coorte 2023 |
| Erogato | Erogato nel 2026/27 |
| Erogato altro regolamento | |
| Attività | Affine/integrativa |
| Ambito | Attività formative affini o integrative |
| Settore | CHIM/10 |
| Anno | 4 |
| Periodo | Secondo Semestre |
| Tipo insegnamento | Opzionale (Optional) |
| Tipo attività | Attività formativa monodisciplinare |
| Lingua insegnamento | INGLESE |
| Contenuti | Food quality, chemical composition and legislative aspects; analytical workflow applied to the quality control of foods, dietary products and food supplements, from sampling to analytical determination; statistical sampling strategies; main conventional and non-conventional extraction techniques; analysis of extracts by chromatographic techniques; validation parameters of analytical methods. |
| Testi di riferimento | FOOD ANALYSIS-Nielsen (Springer); Teaching material provided by the teacher for each topic of the course. |
| Obiettivi formativi | 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 course aims to develop knowledge of the different stages of the analytical process, including statistical sampling strategies, sample reduction by quartering, conventional and non-conventional pretreatment, extraction and purification techniques, as well as the qualitative and quantitative analysis of extracts by chromatographic techniques. |
| Prerequisiti | For a better understanding of the contents and for the achievement of the course objectives, students must possess knowledge of Biochemistry, Food and Dietary Products, Analytical Chemistry. |
| Metodi didattici | The course will be delivered in asynchronous mode through a dedicated online platform. |
| Altre informazioni | For information on student support services (disability and/or DSA): http://www.unipg.it/disabilita-e-dsa |
| Modalità di verifica dell'apprendimento | The exam includes a written test of approximately 90 minutes based on multiple choice questions and exercises on the topics covered in the course to extensively verify the student's preparation. |
| Programma esteso | Food quality and safety. Principles and evolution of legislation in food and food safety. Analysis of food, dietary products and food supplements: parameters to monitor and quality requirements. Introduction to conventional and advanced analytical methodologies for food quality control. The analytical process: statistical sampling strategies and procedures, sample representativeness and sample reduction by quartering. Sample pretreatment and analyte extraction from food matrices and food supplements using conventional and non-conventional techniques, including purification procedures when required. Principles of chromatography and major applications for the qualitative and quantitative analysis of extracts and food matrices. Identification of product and process markers for authentication and quality control. Validation of analytical methods. |
| Obiettivi Agenda 2030 per lo sviluppo sostenibile | The topics covered in the course are inspired by some objectives of the 2030 Agenda, enhancing some goals such as Good health and well-being, Quality education, Responsible consumption and production. |