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Professor
PIERLUIGI CABONI (Tit.)
Period
First Semester 
Teaching style
Convenzionale 
Lingua Insegnamento
 



Informazioni aggiuntive

Course Curriculum CFU Length(h)
[50/24]  TOXICOLOGICAL SCIENCES AND QUALITY ASSURANCE [20/00 - Ord. 2017]  PERCORSO COMUNE 6 72

Objectives

1) Knowledge and understanding of production technologies and the chemical composition of foods as well as understanding of analytical methods applied in the food sector. Furthermore, the course provides the basic notions concerning the chemical composition of the main food products for their nutritional and product evaluation.
2) Ability to apply knowledge and understanding (skills). The student will acquire the ability to approach the commodity chemical analysis applied to a food matrix and the quality control of the food itself. Study of chemical, chemical-physical and sensory modifications of food components in relation to production, processing and conservation processes.
3) Making judgments: learning the fundamental concepts of chemical analysis of foods will consolidate the student's scientific culture and therefore allow him to work independently on the interpretation of experimental data as well as on the deepening of his knowledge both in its own field of work and outside of it.
4) Communication skills: acquisition of the ability to expose and explain, in a simple but rigorous manner with an appropriate technical language, the analytical steps used for the characterization of foods for the study of food safety.
5) Learning skills: acquisition of the ability to connect and integrate the knowledge learned with those provided in previous and subsequent courses.

Prerequisites


In-depth knowledge of General and Inorganic Chemistry, Organic Chemistry and Biochemistry principles

Contents

ules of conduct and safety in the laboratory.
Common laboratory techniques, weighing, use of glassware and use of advanced laboratory analytical techniques (GC-MS, LC-MS, ICP).
Calculation of the analytical error.
Wine production technology.
Olive oil production technology.
Cheese and beer production technology.
Laboratory tests to evaluate food safety.
Laboratory tests on food matrices such as: water, wine, olive oil.

Teaching Methods


The course consists of 84 hours of laboratory lessons divided into eight hours a week. The course takes place in the first semester. The teacher will provide individual explanations during the reception hours by appointment.

Verification of learning

Evaluation of the exam
30 e lode: acquisition of an excellent knowledge of all subjects, precise and detailed exposition enriched with critical and personal points, ability to describe an overall view of food chemical analysis, excellent communication skills, wide autonomy of judgment, learning ability.
30: the student has acquired all the required knowledge, is able to apply them to the resolution of analytical problems proposed in the exam tests. The oral presentation is precise and impeccable in language skills and communication skills, excellent judgment and excellent learning ability.
27-29: acquisition of all the required knowledge, ability to solve analytical problems proposed in the examination tests. Exposure of the topics correct but not detailed or imprecise. Independent judgment, communication skills and learning skills are good and appropriate.
25-26: the student has acquired the knowledge on the studied subjects and ability to use this knowledge in the elaboration of themes of the chemical analysis of the foods, although with some gaps, and exposes in fluid way even if imprecise. Autonomy of judgment, communication skills and discrete learning skills even if not rich in details.
22-24: inadequate acquisition of the required knowledge, skills in inaccurate and incomplete subjects. Perpetual errors in the description of analytical techniques for food analysis. Adequate communication skills, autonomy of judgment and adequate learning skills with some uncertainty.
18-21: acquisition of minimal knowledge on the studied subjects, which allow to be able to describe the most common nutrients and to argue the basics of chemical analysis of foods. Linguistic properties and poor communication skills, skills, autonomy of judgment and learning skills on the whole just enough.

Texts

Skoog, West, Holler and Crouch. Fondamenti di chimica analitica. EdiSES, Napoli.
Michelin Lausarot e Vaglio. Fondamenti di stechiometria. Piccin, Padova.
Cabras, Martelli. Chimica degli Alimenti. Piccin Padova

More Information

Power point presentations of lessons and exercises are available on request and will be sent via email.

Questionnaire and social

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