Laboratory of Chemistry Applied to Food
Learning outcomes of the course unit
The objective is to expand the student's knowledge about chemical analysis of food
At the end of the course the student is attented to know:
- laboratory analyses bases
- how to shedule a food analysis
- use basic instrumental techniques
- data treatment
Knowledge of general, organic, analytical and food chemistry acquired in previous / contemporary courses
Course contents summary
The course aims to provide students the basic knowledge of laboratory techniques ranging from general chemistry to analytical chemistry, organic chemistry, food chemistry and instrumental techniques used in a food chemistry laboratory
Different techniques will be considered for: preparing and analyzing solutions, extraction and chromatographic separation, synthesis of food-interest molecules, extraction and purification or reaction products, food analysis techniques, and finally techniques for treating of the data obtained from the analysis.
The course includes: the study of the preparation and analysis of standard solutions; extraction of active compounds from food matrices (extraction of caffeine from tea leaves); study of natural additives (carotenoids extracted from spinach leaves); synthesis of flavours of food interest (banana aroma synthesis); methods for the determination of sugars in a food matrix; methods for the determination of amino acids and proteins in foods; analysis of the fat component; application of analysis to some matrices (wine); use of instrumental techniques such as UV-Visible spectrophotometry, gas-chromatography coupled to mass spectrometry (GC-MS) and liquid chromatography (HPLC).
-P. Cabras, A. Martelli, "Chimica degli alimenti“, Ed. Piccin (Padova, 2004)
-H.D. Belitz - W. Grosch, Food Chemistry, Springer-Verlag Ed. (Berlin, Germany)
- P. Cappelli, V. Vannucchi "Chimica degli alimenti-Conservazione e trasformazioni" Ed. Zanichelli (Bologna, 2000)
Lesson + direct experience in a chemistry lab.
Assessment methods and criteria
Preparation of a laboratory book and final examination