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 main educational objectives of this course are to provide students with the knowledge to understand the principles underlying analytical methodologies applied in the food sector. Specifically, by the end of the course, students will be able to:

• Understand the main chemical analysis methods for quality control and authenticity of some commonly used foods and other food products.
• Comprehend the fundamental European regulations for the organization of official food controls.
• Acquire practical knowledge to operate in a food chemistry laboratory and identify the necessary analytical operations for the control and evaluation of a food product.
• Synthesize and connect the various topics covered.

The knowledge acquired during the course will be useful for professionals in the workplace thanks to the critical and judgment skills acquired, which are essential for suggesting the use of appropriate analytical techniques for quality and authenticity control of food.

TEACHING METHODS

• Lectures encouraging active student participation (teamwork, flipped lessons).
• Lecture slides and any additional educational material (supplementary material, self-assessment quizzes) will be made available on Aulaweb and/or Teams at the beginning of the course to facilitate access.

Students with a valid certification of physical or learning disabilities on file at the University who wish to request compensatory tools, dispensatory measures, or other accommodations for lessons, assignments, and exams should speak with both the instructor and Professor Sara Ferrando (sara.ferrando@unige.it), the department's disability coordinator.

SYLLABUS/CONTENT

• Quality and Authenticity of Food
• Analysis of Animal Products:
  • Milk: main analytical determinations and an overview of current regulations.
  • Butter: main analytical determinations and an overview of current regulations.
  • Cheese: main analytical determinations and an overview of current regulations.
  • Fish: main analytical determinations and an overview of current regulations.
  • Eggs: main analytical determinations and an overview of current regulations.
• Analysis of Plant Products:
  • Olive oil: main analytical determinations and an overview of current regulations. Sensory analysis of EVO oil.
  • Processing of fruits/vegetables and main analyses of vegetable preserves.
• Beverages (drinking water; fruit juices; soft and energy drinks): main analytical determinations and an overview of current regulations.
• Overview of Analytical Methods for Determining Some Classes of Undesirable Substances in Food: mycotoxins and food allergens.
• Dietary Supplements: general overview and an overview of current regulations.
• The "Claims" Regulation: on nutritional and health claims provided on food products.
• Novel Foods: general overview and an overview of current regulations.

RECOMMENDED READING/BIBLIOGRAPHY

Evangelisti F. Restani P. Boggia R. Prodotti Dietetici - Chimica, tecnologia e Impiego - PICCIN Ed., III edizione.

Cappelli P., Vannucchi V. Principi di Chimica degli alimenti - ZANICHELLI Editore

Other teaching material provided online.

TEACHERS AND EXAM BOARD

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.

Class schedule

FOOD ANALYSIS AND LEGISLATION

EXAMS

EXAM DESCRIPTION

• Written exam consisting of 15 multiple-choice quizzes of equal value (2/30 each) and possible evaluation of group work done in class. No penalties will be applied for incorrect answers. The written test covers the program taught during lectures and lasts 1 hour in the presence of the instructor. The papers and any corrections will be subsequently discussed with interested students. The written test score can be supplemented with the oral presentation of group work done in class.
• Registration for the exam through the student portal is mandatory.

ASSESSMENT METHODS

The exam aims to assess the knowledge acquired by the student and their ability to connect the topics covered in food product analysis and legislation. The multiple-choice quizzes will verify the acquisition of the main analytical techniques for evaluating the composition of macro and micronutrients, for quality and authenticity control of food. The group work will be organized to allow students to demonstrate not only an adequate mastery of the acquired concepts but also the correct use of chemical terminology and the ability to synthesize and connect the various topics covered. Details on how to prepare for the exam and the depth of coverage for each topic will be provided during the lessons.

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).