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Facoltā di Scienze Agrarie e Alimentari Universitā degli Studi di Milano
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Food chemistry and analysis
Code: G290G-
Teacher:  Maria Stella Cosio
Year: 
Term: 
CFU: 
CFU subdivision: Lectures: 6
Practices in laboratory:  2
Basic aims:  Part of the course provides knowledge on the main macro-micronutrients present in food matrices, the chemical and physical properties and the reactivity of these components. Another part of the course provides the knowledges concerning the chemical composition of the food products for their evaluation under the nutritional profile and the standard of commerce. Finally the main goal of this course is to give the knowledge of applied analytical chemistry necessary for the evaluation of a food product.
Acquired skills:  At the end of the course the student will have knowledge of the chemical components present in foods and their role for compositional, nutritional, technological and analytical methods, official or otherwise, for food control. The acquired Knowledge will enable the student to perform simple analysis using the basic analytical instrumentation and decide which to perform the classification by type of food with particular reference to quality control and authenticity. The student will be able to attend a food chemistry laboratory.
Course contents:  The course is divided into two parts. 1) General concerning the problems of the analytical control of food products; legislation, chemical and instrumental analysis for the determination of nutrients. 2) Part special on different foods (milk and dairy products, cereals and their derivatives, alcoholic beverages, oils and fats, fruit juices etc..) describes: production process, chemical composition, analysis and legislation. The course includes practical exercises with laboratory of food chemistry.
Program:  The course supplies the students the knowledges concerning the chemical composition of the food products for their evaluation under the nutritional profile and the standard of commerce. However the main goal of this course is to give the knowledge of applied analytical chemistry necessary for quality control of food products. General -Introduction: macronutrients and micronutrients, traditional and alternative, foods, centesimal composition of foods, importance of the chemical analyses for the quality control and nutritive value of food products. -National and european legislation. -Water in foods: properties and analysis, calculation exercises. -Mineral elements: nutritional properties and analysis. -Fats: chemistry, principal reactions, role of antioxidants, Soxhlet analysis, calculation exercises. -Proteins: chemistry, principal reactions, analysis by Kjeldhal, calculation exercises. -Sugars: chemistry, principal reactions, reducing properties and analysis by Feehling. -Fiber: chemistry, methods of analysis. -Starch: chemistry, analysis. Special -Chemical composition, process production, legislation and analyses of: drinkable and mineral waters, milk, butter yoghurts, cheese, olive of oil, oil of seeds, margarine, cereals and by-products, musts and wines, vinegar, alcoholic beverages, beer, fruit juices. -Labelling of food products. -Additives. -Food products contamination. Statistical analysis applied to the food analysis. Instrumental techniques (Cromatography and Spettrophofotometry) for foods analysis. Practical laboratory -Basic operations for laboratory experiment in food analysis. -Water: hardness total, permanent and temporary; chlorides. -Milk: density, acidity, total and residual dry, fat matter, fosfatase and peroxidase test. -Cheese: fat matter, chlorides. -Wine: total and volatile acidity, SO2, alcoholic content, reducing sugars (Fehling), dry extract. -Pasta: humidity, ashes, acidity, proteins(Kjeldhal), Electrophoresis applications. -Oil : acidity, peroxides, absorbance UV, Kreiss test. -HPLC: determination of ascorbic acid in fruitjuices. GC/MS applications.
Prerequisites:  Basic knowledge of inorganic, organic and analytical chemistry.
Preparatory instructions:  Basic knowledge of inorganic, organic and analytical chemistry.
Learning materials:  1. Notes from the course lectures; 2. Cappelli, Vannucchi: Food Cemistry, 2001, Ed. Zanichelli Bologna; 3. Cabras, Martelli: Food Chemistry, 2004, Ed. Piccin, Padova; 4. S. Mannino, M. G. Bianco – Esercices of Analytical Chemistry of Food products.
Other info:  The final examination consists of a written test consisting of open answer exercises and multiple-choice tests. The written test aims to assess the student's knowledge on the theoretical aspects of the course and content learned in practical laboratory exercises. After the written test, the student may request an oral examination.
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