AIMS AND CONTENT

AIMS AND LEARNING OUTCOMES

Participation in the proposed educational activities and individual study will enable students to acquire the necessary knowledge to understand the fundamentals of analytical methodologies applied in the food sector. These skills will be useful in the professional field thanks to the critical and judgment abilities acquired.

Specifically, students will be able to:

• Understand the main chemical analysis methods used to define the nutritional composition of food and necessary for quality and authenticity control of common foods and other food products;
• Acquire the appropriate terminology related to the chemical-analytical approach applied to foods;
• Understand the fundamental European regulations for the organization of official food controls;
• Identify the analytical operations necessary for the control and evaluation of a food product;
• Acquire the knowledge and practical skills to operate in a food chemistry laboratory.

TEACHING METHODS

Lectures, seminars, visits to companies in the sector, analysis of educational material provided to students, practical laboratory exercises, and case studies.

Students with valid certification of physical or learning disabilities on file with the University who wish to discuss accommodations or other circumstances related to lectures, courses, and exams should speak with both the instructor and Prof. Federico Scarpa (federico.scarpa@unige.it), the disability coordinator for the Polytechnic School.

SYLLABUS/CONTENT

• The quality and authenticity of food products and an overview of current regulations.
• Main chemical analyses of animal-based food products and an overview of current regulations:
  • Milk and yogurt
  • Butter
  • Cheese
  • Eggs
  • Fish
  • Meat
• Main chemical analyses of plant-based food products and an overview of current regulations:
  • Olive oil; sensory analysis of olive oil
  • Seed oils and other oilseeds
  • Wheat flour products; bread; pasta; rice
  • Fruit/vegetable processing and main analyses of vegetable preserves
  • Food beverages (water; fruit juices; soft and energy drinks): main analytical determinations.
• Overview of analytical methods for determining certain classes of undesirable substances in food: e.g., mycotoxins and food allergens.
• Overview of analytical methods for evaluating the organoleptic properties of food (e.g., color).
• Practical laboratory exercises.

RECOMMENDED READING/BIBLIOGRAPHY

Cappelli P., Vannucchi V. Chimica degli alimenti - ZANICHELLI Publisher

Other educational material provided online (Aulaweb).

TEACHERS AND EXAM BOARD

LESSONS

LESSONS START

https://corsi.unige.it/en/corsi/11758/studenti-orario

EXAMS

EXAM DESCRIPTION

Written exam consisting of 15 multiple-choice questions of equal value (2/30 each). No penalties will be applied for incorrect answers. The written test covers the program taught during the lessons and lasts 1 hour in the presence of the lecturer. The completed exams and any corrections will be discussed with interested students afterward. Registration for the exam through the student portal is mandatory.

ASSESSMENT METHODS

The exam aims to assess the knowledge acquired by students and their ability to connect the various topics covered in class, integrating analytical information with gastronomic implications.

The multiple-choice quizzes will evaluate the understanding of the main analytical techniques for assessing the composition of macro- and micronutrients, as well as for controlling the nutritional/organoleptic quality and authenticity of food.

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

FURTHER INFORMATION

For any questions about the program and teaching activities, please contact the lecturer via email.