66670 - Food Analysis

Learning outcomes

At the end of the course, the student knows the meaning, the classification of methods and the basic concepts of food analysis.

He or she has the skills to comphend and deepen the most suitable traditional, instrumental or sensory methods on variuos food; the student also knows the meaning of food quality, safety and authenticity.

Course contents

The course consists of theoretical lessons and practice exercises in sensory laboratories.

Theoretical lessons: Classroom available at Distretto Navile - Aula C, piano terra edificio "U.E. 1" via della Beverara, 123/1, other lessons at Dipartimento di Scienze e Tecnologie Agro-Alimentari (DISTAL).

Practice exercises: Laboratory of Sensory Analysis at DISTAL Dipartimento di Scienze e Tecnologie Agro-Alimentari - IV piano, viale Giuseppe Fanin 40, Bologna.

INTRODUCTION AND COURSE PRESENTATION

QUALITY, SAFETY AND AUTHENTICITY OF FOOD PRODUCTS

POTABLE WATER/NATURAL MINERAL WATER: Compositional, quality and safety aspects. Elements of psychophysiology of senses: theoretical concepts and practical tests on basic tastes and perceptive thresholds.

VINEGARS (PDO/PGI): Compositional, quality, authenticity and safety aspects.

Elements of psychophysiology of senses: colour, aroma and texture.

TABLE OLIVES: Compositional, quality, authenticity and safety aspects. Selection and training of assessors, physiological and psychological errors.

OLIVE OIL: Compositional, quality, authenticity and safety aspects. The Panel test of virgin olive oils: quality grade determination.

HONEY: Compositional, quality, authenticity and safety aspects. Descriptive sensory tests.

COOCKED HAM: Compositional, quality, authenticity and safety aspects. Sensory consumer tests. Liking scales and JAR scale.

PARMIGIANO-REGGIANO CHEESE: Compositional, quality, authenticity and safety aspects. Sensory discriminant tests.

Readings/Bibliography

Electronic version (pdf, xls) of lessons and practice exercises is furnished by teacher (Virtual Learning Environment platform)

For consultation/detailed study on Food Analysis topics:

Cabras P., Tuberoso C., "Analisi dei Prodotti Alimentari" Ed. Piccin (Padova), 2013.

Cappelli V., Vannucchi V. "Principi di Chimica degli Alimenti", seconda edizione, Zanichelli editore (Bologna), 2024.

For consultation/detailed study on Sensory aspects of food products: Pagliarini E., "Valutazione Sensoriale" Ed. Hoepli (Milano), 2021, seconda edizione.

Teaching methods

Theoretical lessons and practical experiences in sensory laboratories.

The certification of health and safety training (module 1 and module 2 in e-learning mode plus module 3) is requested to students participating in praticals in labs.

Assessment methods

Learning examination is based on an oral discussion on the topics of programme.

Teaching tools

Lessons in presence: slide projector and electronic form of slides; practical applications in sensory laboratories.

Office hours

See the website of Alessandra Bendini