66670 - Food Analysis

Learning outcomes

At the end of the course, the student orients itself between the procedures of chemical analysis in the food. The student knows the main techniques of extraction, purification, separation and instrumental analysis for chemical analysis of food.

Course contents

Definition of food quality and authenticity.
Sampling techniques.
The indices in analytical chemistry.
The purpose of food analysis .
The preparative analysis.
The qualitative and quantitative analysis of food.
The chromatographic techniques.
Importance and characteristics of the chromatographic methods used fof food analysis.
Extraction methods: liquid extraction / liqiodo, thin layer chromatography (TLC), solid phase extraction (SPE), solid phase microextraction (SPME) and other extraction techniques and preparations.
Chromatographic techniques: thin layer chromatography (TLC), gas chromatography (GC) with packed and capillary columns, high-performance liquid chromatography (HPLC), capillary electrophoresis (CE), other methods.
Hyphenated techniques (GC-MS, LC-MS, MS-MS).
Sensory analysis of food (general methods, extra virgin olive oil applications).
Sensory data elaborations.

Readings/Bibliography

Quantitative Chemical Analysism, Sixth Edition, W.H. Freeman and Co., New York and Basingstoke, 2003.

A University text of food chemistry and/or food analysis.

H. Stone and j: Siedel, Sensory Evaluation Practices, Third Edition, Elsevier, 2004, California, USA.

Teaching methods

Lectures and exercises.

Assessment methods

Written test.
Oral examination (if necessary).

Teaching tools

Text books.
Published articles.
Material used in class.
Databases, websites, search engines, literature searching techniques.
PC and laboratory instrument.

Office hours

See the website of Tullia Gallina Toschi