SAS0018 - CHEMICAL AND PHYSICAL AND SENSORY ANALYSIS OF FOOD

courses
ID:
SAS0018
Duration (hours):
32
CFU:
4
SSD:
SCIENZE E TECNOLOGIE ALIMENTARI
Located in:
CHIETI
Url:
FOOD AND HEALTH SCIENCES/CORSO GENERICO Year: 1
Year:
2025
Course Catalogue:
https://unich.coursecatalogue.cineca.it/af/2025?co...

Overview

Date/time interval

Primo Semestre (07/10/2025 - 31/01/2026)

Syllabus

Course Objectives


The course aims to provide the basic knowledge to understand the various phases of the development and application of analytical methods in the agri-food sector with particular reference to sampling, sample preparation, modern analyte extraction techniques, chromatographic techniques; also provide knowledge of the main determinations relating to the centesimal composition of foods in terms of proteins, lipids, carbohydrates, ashes, humidity. The course also aims to provide the student with the tools necessary to conduct the main physical analyzes of foods as well as conducting tasting sessions.


Teaching Methods


The course is organized in frontal contributions offered by the teacher (lectures / presentations); eventual seminars with national and international guests (monographic lessons / seminars); any (sensory) exercises; any specialist visits to food industries and control laboratories.


Assessment Methods


written test




Texts


Students will be provided with notes, slides, scientific or paper articles or in digital format downloadable from the unich e-learning platform.



Recommended books: Patrizia Cappelli, Vanna Vannucchi; PRINCIPI DI CHIMICA DEGLI ALIMENTI:

Conservazione - Trasformazioni - Normativa. Seconda edizione


Contents


Chemical analyses:

The sample and the main sampling techniques. Methods for sample preparation and storage.

Introduction to preparative techniques.

Extraction from solid sample and liquid sample Liquid-liquid extraction, Solvent extraction, Soxhlet technique, ASE (accelerated solvent extraction), SPE (Solid phase extraction), hints on molecular molded phases (MIP), extraction of volatile compounds , SPME (solid phase micro extraction), static headspace, dynamic headspace, purge and trap.

Examples of extraction applied to food: Extraction of phenolic compounds, extraction of contaminants, extraction of fat, Extraction of proteins.

Analytical chromatographic techniques: Introduction to chromatographic methods (LC and GC).

Methods of qualitative and quantitative determination of basic nutritional principles (proteins, lipids, carbohydrates, trace elements).

Analysis of quality indices of extra virgin olive oils.

Examples of food contaminants: methods of analysis for the determination of environmental contaminants (PAHs, PCBs, dioxins, pesticides) and mycotoxins.

Physical analyzes:

Introduction to the physical properties of food.

Optical properties and color. Determination of color and color spaces. The colorimeters. Image analysis, applications and potential.

Rheology and mechanical properties. Viscosity. Newtonian and non-Newtonian fluids. Rheology of Newtonian fluids. Rheology of non-Newtonian fluids and visco-elastic bodies.

The mechanical properties of food. The analysis of the texture.

Sensory analysis:

Introduction to sensory science. Sensory analysis and consumer tests as investigative tools of sensory science.

The mechanisms of perception regulation. The sensory parameters of food and the correlation with the chemical and physical characteristics of food. Elements of psychophysiology of perception and minimization of errors of physiological and psychological origin.

Consumer science and sensory science. Consumer tests. Consumer preference and expectation: effect of information.


Course Language


Italian


Degrees

Degrees

FOOD AND HEALTH SCIENCES 
Master’s Degree
2 years
No Results Found

People

People

FLAMMINII Federica
Teaching staff
No Results Found