Teaching code

4S010782

Credits

8

Coordinator

Jessica Brandi

Language

Italian

Courses Single

Not Authorized

Moodle Seminars 0

The teaching is organized as follows:

Learning objectives

1. Analytical chemistry applied to foods: The course aims to provide the student with the fundamental knowledge concerning analytical-instrumental techniques for food analysis and the fundamental principles for data interpretation.
The skills to convey include knowledge of analytical techniques used for qualitative and quantitative analyses of chemical and organoleptic properties of foods. In particular, skills to recognize the specificities of extraction techniques from complex matrices (foods and beverages); of gravimetric and volumetric analysis; of immunochemical methods; of separation, spectroscopic and hyphenate techniques (such as chromatography, spectrophotometry, mass spectrometry, and their different combinations GC-MS, HPLC-MS, ICP-MS).

Examination methods: To pass the exam, students must demonstrate that they:
- have understood the principles for the processing of analytical data (e.g. errors, precision, accuracy)
- know the different theoretical and applicative aspects of the analytical techniques used in food analysis
- are able to compare the different techniques of analytical chemistry in terms of strengths and limitations
- have the ability to solve concrete problems related to the topics of the course by applying the analytical chemistry techniques

2. Analytical chemistry applied to foods Laboratory: The student will acquire laboratory skills through a series of experiments to practice orienting him in the choice of the main methodological approaches for food analysis. The student will carry out laboratory experiences of extraction, volumetric, immunochemical and spectrophotometric analyses for the detection of nutrients and micronutrients.

Examination methods: In order to pass the exam, students should be able to choose the most appropriate analytical approach according to the required food analysis. They also have to demonstrate that they understood the critical aspects for the success of the protocols, and that they are able to present the analytical data obtained.

Prerequisites and basic notions

An optimal critical understanding of the topics covered in the Applied Analytical Chemistry for Food course requires the following foundational knowledge from the student: mathematics, physics, and general chemistry.

Bibliography

Criteria for the composition of the final grade

The final grade is obtained from the following formula: Grade = Grade_exam