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FOOD ANALYSIS AND LEGISLATION

CODE 104215
ACADEMIC YEAR 2022/2023
CREDITS
  • 6 cfu during the 2nd year of 11158 BIOLOGIA APPLICATA E SPERIMENTALE(LM-6) - GENOVA
  • SCIENTIFIC DISCIPLINARY SECTOR CHIM/10
    LANGUAGE Italian
    TEACHING LOCATION
  • GENOVA
  • SEMESTER 2° Semester
    MODULES This unit is a module of:
    TEACHING MATERIALS AULAWEB

    AIMS AND CONTENT

    LEARNING OUTCOMES

    The course aims at providing basic knowledge on the chemical-bromatological analysis of some foods, both of animal and vegetable origin. Food composition analysis in macro and micronutrients, quality and genuineness control of foods according to the EU legislation frame will be illustrated. Basic knowledge of legislation regarding some specific food categories will be provided, including foods for specific groups of people (FSG), food supplements, novel foods and foods with nutrition and health claims.

    AIMS AND LEARNING OUTCOMES

    The educational objectives of the following module are to provide the student with the analytical methodologies applied in the food sector.

    In particular, at the end of the module students will be able to:

    - know the main methods of chemical analysis for the quality and authenticity control of some commonly used foods and other food products.

    - understand the basic European standards for the organization of official food controls.

    - acquire the practices to operate in a food chemical laboratory and identify the analytical operations necessary for the control and evaluation of a food product.

    - summarize and link together the different topics covered.

    Practical exercises are foreseen.

    The skills acquired during the module will be usable by the professional figure thanks to the critical skills and to the skills acquired, useful for suggesting the use of analytical techniques suitable for controlling the quality and genuineness of food.

     

    TEACHING METHODS

    Lectures and practical exercises in the laboratory encouraging the active participation of students.

    The slides of the lessons and any further educational material (in-depth material, self-assessment quiz) will be made available on Aulaweb and/or Teams.

    SYLLABUS/CONTENT

    Quality and genuineness of foods.

    Analysis of products of animal origin:

    Milk and derivatives: main analytical determinations and notes on current regulations.

    Fish: main analytical determinations and notes on current regulations.

    Analysis of products of plant origin:

     olive oil: main analytical determinations and notes on current regulations.

    seed oils and oily fruits other than olives: main analytical determinations and notes on current regulations.

    Beverages (drinking water; fruit juices; soft and energy drinks): main analytical determinations and notes on current regulations.

    Notes on the analytical methods for the determination of some classes of undesirable substances present in food: mycotoxins and food allergens.

    The FSG (Foods For Specific Groups): general information and notes on current regulations.

    Food dietary supplements: general information and notes on current regulations.

    The Novel Foods: general information and notes on current regulations.

    Practical exercises in the Food Chemistry laboratory

    RECOMMENDED READING/BIBLIOGRAPHY

    Cabras P., Tuberoso C.I. Analysis of food products Ed. Piccin

    Evangelisti F. Restani P. Dietary Products - Chemistry, Technology and Use - PICCIN Ed.

    Cabras, A. Martelli. Food Chemistry - PICCIN Editore

    Cappelli P., Vannucchi V. Food chemistry - ZANICHELLI Editore

    Other teaching material provided online.

    TEACHERS AND EXAM BOARD

    Exam Board

    MARIA LUISA CRISTINA (President)

    ANNA MARIA SPAGNOLO

    FEDERICA TURRINI

    DANIELA ASARO (President Substitute)

    RAFFAELLA BOGGIA (President Substitute)

    MARINA SARTINI (President Substitute)

    LESSONS

    LESSONS START

    For lessons start and timetable go to the link: https://easyacademy.unige.it/portalestudenti/

    Please check the module Aulaweb page for timetable updates dependent on the sanitary and epidemic situation.

    EXAMS

    EXAM DESCRIPTION

    Written test consisting of 1 open question (evaluated up to a maximum of 10/30) and 10 multiple choice quizzes of equal value (2/30 each). No penalties will be applied in case of wrong answers. The written test focuses on the program carried out during the lectures and its duration is 1 hour in the presence of the lecturer. The tests and any corrections will be subsequently discussed with the interested students.

    It is mandatory to register for the exam through the student portal.

    ASSESSMENT METHODS

    The test aims to evaluate the knowledge acquired by the student and the student's ability to link together the topics covered in the field of analysis and legislation of food products. The multiple choice quizzes will allow you to verify the acquisition of the main analytical techniques for evaluating the composition of macro and micronutrients, and for quality control and food genuineness. The open question will be formulated in such a way as to allow students to demonstrate, in addition to an adequate mastery of the concepts acquired, a correct chemical terminology, and a correct ability to connect between the different topics covered. The ability to summarize topics clearly and with correct terminology will also be assessed.

    Details on how to prepare for the exam and the level of depth of each topic will be provided during the lessons.

    Exam schedule

    Date Time Location Type Notes
    02/02/2023 09:30 GENOVA Scritto
    16/02/2023 09:30 GENOVA Scritto
    22/06/2023 09:30 GENOVA Scritto
    06/07/2023 09:30 GENOVA Scritto
    20/07/2023 09:30 GENOVA Scritto
    07/09/2023 09:30 GENOVA Scritto
    21/09/2023 09:30 GENOVA Scritto

    FURTHER INFORMATION

    For any questions about the program and the activities of the module, contact the lecturers by email (Raffaella.Boggia@unige.it and Federica.Turrini@unige.it).

    Students with SLD (Specific Learning Disability) certification, disability or other particular educational need are advised to contact the lecturers at the beginning of the teaching module to agree on teaching and exam methods which, in compliance with the educational objectives of the same module, provide suitable compensatory tools.