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Facoltà di Scienze Agrarie e Alimentari Università degli Studi di Milano
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Food chemical analysis
Code: G300Q-
Teacher:  Monica Bononi
Term:  1-2 
CFU subdivision: Lectures: 6
Practices in laboratory:  3
Basic aims:  Knowledge of the operational themes about analytical laboratories intended for different purposes (official controls, food quality evaluation in the industrial field, applications in research). Management of lab safety and staff organization, with a particular attention to the study of timings and methods. Evaluation of analysis costs estimation and measuring of the analytical control according to different purposes (harmony with law, safety controls, analytical problems in research and development). Logics of creation of analytical methods, planning of the verification to manage both with traditional and cutting-edge equipment.
Acquired skills:  Knowledge of techniques of operating organization of analytical laboratories and management logics, with reference to the different purposes labs are intended to. Information about basic methods and instrumental methods, with reference to the specific purposes of the various analytical laboratories (official, industrial, private, and research labs).
Course contents:  Basic criteria to adopt to operate an analytical laboratory from the point of view of control purposes, of the nature of the matrix, of the most adequate techniques. Laboratories’ safety and certified quality. Principles of operating costs evaluation, thanks to the study techniques of timings and methods. Illustration of analytical methods to be applied to different kind of controls. Institutional activity of State laboratories and management of controversies about second opinion analysis and any subsequent appeal.
Program:  Purpose of the analytical food chemistry, and differentiated purposes of analytical laboratories according with the institution of belonging (official, industrial, private and research lab). The management of lab safety problems. Evaluation of analysis costs with the systems of the study of timings and methods. Definition of the operational analytical plans, with reference to the kind of matrix to examine; classification of basic food and of food preparations according with specific problems of control to be faced. Classification of the analytical methods and of the logics for test reports drafting. Tests validation, the management of the analytical datum from the statistical point of view, and the official confirmation. State structures in charge of food control and specific competences. Verifications management: second opinion analysis, criteria of second opinion management and of ATP and CTU access. Sampling and its significance: basic and advanced criteria for matrices of different typology and for differentiated control purposes. Quality management into analytical laboratories: certification, periodical verification operations, registration criteria of the laboratory’s efficacy, documentation of all the activities of research and development. Classification of the analytical methods: principles on which traditional and routine determinations are based on, as well as instrumental analysis principles. Typical examples of analysis methods bound to determine the basic nutritional principles, of additives, of voluntary and involuntary pollutants. Foundations of food law and legislation.
Prerequisites:  Basic knowledge about general and inorganic / organic chemistry, may be useful, even if only at high school level.
Preparatory instructions:  Info not available
Learning materials:  F.Tateo, Analisi dei Prodotti Alimentari (vol 1 e 2) - Chiriotti Editori F.Tateo, M.Bononi, Guida all'Analisi Chimica degli Alimenti (vol. 1,2,3,4,5) - Ars Ed. Informatiche. Testi di integrazione alle lezioni pubblicati su sito www.foodchem.it M.Bononi, F.Tateo, Gestione del controllo analitico nell’industria alimentare (in printing)
Other info:  The written examination provides the answer to open-ended questions on the topics covered during the course and the solution of calculation exercises similar to those performed in the laboratory experiences.
Program of Food chemical analysis (pdf version)
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