The course aims to enable the student to know and understand the general organization of a laboratory of physico-chemical analyses of foods and the main techniques for food characterization and analysis of the composition of foods. The acquired knowledge will allow students an independence within the laboratories of food in particular to manage certain types of food analysis.
At the end of the course the student will be able to prepare solutions of known concentration, use common laboratory equipments (technical and analytical balances, pipettes, glassware, lab ovens and muffle furnaces), the pHmeter and the water activity-meter. The student must also demonstrate knowledge and understanding about the use of systems for the extraction of lipids, protein digestion and titration, spectrophotometry.
Chemistry (organic and inorganic), biochemistry
Course contents summary
First lesson will focus on the general organization of the laboratory of food analysis, with emphasis to laboratory devices, lab waste management and personal protection devices. Subsequent lessons will be devoted to illustrate the analytical techniques for the determination of pH, water activity, proximate composition (moisture, ash, fat and proteins) and mineral composition (macro and microelements).
Material provided by the teacher
The course includes lectures and practicals. Practicals will be arranged for groups of students and will be scheduled so that the student can solve practically the solutions of the problems outlined during lectures.
Assessment methods and criteria
The assessment of the achievement of the objectives of the course consists of a written examination with open questions. Through questions on the contents of the course it will be determined whether the student has achieved the knowledge and understanding of the contents. Through questions regarding the method of preparation of solutions of known concentration and the characterization and determination of food composition it will be determined whether the student is able to apply the acquired knowledge.