B016446 - FOOD CHEMISTRY AND ANALYSIS

Italian

Chemical physical aspects, properties of carbohydrates, proteins and lipids, composition, methods and main quality requirements of some foods: milk, butter, cheese and yoghurt, vegetal oils, cereals and past, dietary fiber, Phenolics. General method of sampling, of extraction, fractionation and purification procedures on cartridges (SPE); HPLC/DAD. Practical: gluten evaluation, L/L extraction, HPLC/DAD analysis of phenolic compounds from olive oils and of complex phenolic extracts

Chimica degli Alimenti di Cabras -Martelli, Piccin Editore,
2) Food Chemistry di O. R. Fennema, Marcel Dekker NewYork,
3) Food Chemistry di Belitz Grosch 2° ed , 1999 Springer Verlag,
4) La chimica degli Alimenti di Tom P. Coultate, Zanichelli editore

The first part of the course illustrates the chemical physical aspects, distribution and functional properties of carbohydrates, proteins and lipids. The second part, is focused to describe composition, methods and main quality requirements of some widely diffuse foods: milk, cheese, dairy products yogurt, vegetal oils, cereals and past, dietary fiber. The third part is dedicated to the phenolic substances in foods, soy derivatives and volatile compound and flavour. Description of general method of sampling; some methods of extraction, fractionation and purification procedures on cartridges (SPE) ; HPLC/DAD analysis. Practical experiences: gluten evaluation, liquid/liquid extraction and quali-quantitative HPLC/DAD analysis of phenolic compounds from extra virgin olive oils; use of C18 and Extrelut cartridges; quali-quantitative HPLC/DAD analysis of complex phenol extracts.

Slides of the lessons provided in electronic copy to the students by Moodle. Lesson notes, Integrative photocopies distributed during the lessons. Single-site lab exercises including re-elaboration of HPLC /DAD instrumental data with PC. There are also some non-single instrumental experiences (HPLC / DAD).

The final test consists of an oral examination (duration one hour) to ascertain the basic knowledge acquired on food chemistry (60%) and to discuss the results obtained from laboratory tests (40%). Students are required to submit a written report on the laboratory part within two months of the end of the laboratory exercises. The final evaluation will be based on: knowledge and understanding; applying knowledge and understanding; making judgements; communication skills; learning skills

The first part of the course illustrates the chemical physical aspects, distribution and functional properties of carbohydrates, proteins and lipids. The second part, is focused to describe composition, methods and main quality requirements of some widely diffuse foods: milk, butter and margarines, dairy products yogurt, vegetal oils, cereals and past, dietary fiber. The third part is dedicated to the phenolic substances in foods, soy derivatives and volatile compound and flavour. Description of general method of sampling; some methods of extraction, fractionation and purification procedures on cartridges (SPE); HPLC/DAD analysis. Practical experiences: gluten evaluation, liquid/liquid extraction and quali-quantitative HPLC/DAD analysis of phenolic compounds from extra virgin olive oils; use of C18 and Extrelut cartridges; quali-quantitative HPLC/DAD analysis of complex phenol extracts.