ID:
511427
Duration (hours):
56
CFU:
6
SSD:
CHIMICA ANALITICA
Year:
2025
Overview
Date/time interval
Secondo Semestre (02/03/2026 - 12/06/2026)
Syllabus
Course Objectives
This course aims to develop the student ability to analyse food and
assess food safety. The students be able to analyse foodstuffs to
determine the content of the principal food components such as proteins,
carbohydrates, lipids and moisture, as well as additives and
contaminants. The students will be able to suggest the best methods for
sample preparation and analysis, and identify likely sources of error. In
addition, the students will have a basic knowledge of the methods to
assess chemical, physical and biological contamination of food.
assess food safety. The students be able to analyse foodstuffs to
determine the content of the principal food components such as proteins,
carbohydrates, lipids and moisture, as well as additives and
contaminants. The students will be able to suggest the best methods for
sample preparation and analysis, and identify likely sources of error. In
addition, the students will have a basic knowledge of the methods to
assess chemical, physical and biological contamination of food.
Course Prerequisites
For the understanding of the topics presented in FOOD ANALYSIS and
SAFETY an adequate knowledge of basic analytical chemistry (both
qualitative and quantitative) is required.
SAFETY an adequate knowledge of basic analytical chemistry (both
qualitative and quantitative) is required.
Teaching Methods
Face-to-face lectures that include calculations and interactive Active Learning activities such as showing short videos on the analysis of real samples, giving quizzes to verify the student learning, propose problems to be solved in class in team mode (team based learning) with the aim of expanding the contents of the course, developing the student's critical skills, as well as providing the student with a self-evaluation tool for the knowledge acquired. Teaching laboratories to give the students the chance to apply the knowledge acquired during the lectures. Slides with the lecture content will be uploaded in Kiro platform before each lecture. For students with specific needs, who cannot attend teaching activities in person and who have applied for Inclusive Teaching Methods, teaching material suitable for independent study will be available. If requested, self-learning can be supported by supplementary tutoring activities, and by dedicated meetings, also online, with flexible hours depending on the specific needs
Assessment Methods
The final mark expressed out of thirty marks will be calculated from the average of the marks of two midterm exams, a group project and the lab reports; or based on the average of the marks of a final oral exam, a group project and the lab reports. The group project to be developed on a topic chosen from those proposed by the lecturer must be presented to the class during the last week of the course. The condition for passing the module is that the student obtains a sufficient final grade (≥ 18/30). The outcome of the tests will be published on the ESSE3 platform. Appropriate examination methods are foreseen for students who fall into the categories foreseen for DSA and BES.
Texts
In addition to the teaching slides that will be passed to the students in
electronic format, the following texts are suggested for reference:
Food Analysis, di Suzanne Nielsen 5th Ed (2017), Springer Ed.; ISBN ISBN
978-3-319-45776-5
Chemical Sensors and Biosensors, Fundamentals and Applications, by F.G.
Banica, Wiley 2012. ISBN: 978-0-470-71066-1
electronic format, the following texts are suggested for reference:
Food Analysis, di Suzanne Nielsen 5th Ed (2017), Springer Ed.; ISBN ISBN
978-3-319-45776-5
Chemical Sensors and Biosensors, Fundamentals and Applications, by F.G.
Banica, Wiley 2012. ISBN: 978-0-470-71066-1
Contents
Introduction, Nutrition Labelling and Regulations; Sampling, Sample
Preparation and Evaluation of Analytical Data; Review of Principal
Techniques for Food Analysis: Chromatography and Spectroscopy;
Compositional Analysis of Food: Protein, Carbohydrate, Lipid, and
Moisture Analysis; Analysis of Food Contaminants: Introduction,
Pesticides, Mycotoxins, Antibiotics, Allergens, Sulfites, Bacteria and
Extraneous Matter Analysis; New Trends in Food Analysis: Chemical
Sensor and Biosensor Technologies; Physical Properties of Food:
Rheological Principles for Food Analysis.
Preparation and Evaluation of Analytical Data; Review of Principal
Techniques for Food Analysis: Chromatography and Spectroscopy;
Compositional Analysis of Food: Protein, Carbohydrate, Lipid, and
Moisture Analysis; Analysis of Food Contaminants: Introduction,
Pesticides, Mycotoxins, Antibiotics, Allergens, Sulfites, Bacteria and
Extraneous Matter Analysis; New Trends in Food Analysis: Chemical
Sensor and Biosensor Technologies; Physical Properties of Food:
Rheological Principles for Food Analysis.
Course Language
Italian
More information
Consultation hours: by appointment
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CHEMISTRY
Master’s Degree
2 years
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