Study-unit QUALITY CONTROL OF FOODS, DIETETICS AND FOOD SUPPLEMENTS
| Course name | Pharmacy |
|---|---|
| Study-unit Code | A000574 |
| Location | PERUGIA |
| Curriculum | Comune a tutti i curricula |
| Lecturer | Federica Ianni |
| Lecturers |
|
| Hours |
|
| CFU | 4 |
| Course Regulation | Coorte 2019 |
| Supplied | 2022/23 |
| Supplied other course regulation | |
| Learning activities | Affine/integrativa |
| Area | Attività formative affini o integrative |
| Sector | CHIM/10 |
| Type of study-unit | Opzionale (Optional) |
| Type of learning activities | Attività formativa monodisciplinare |
| Language of instruction | Italian |
| Contents | Food quality, chemical composition, properties and legislative aspects; main analytical techniques applied to food quality control; identification of product and process markers for authentication of food, dietary products and food supplements. |
| Reference texts | LA CHIMICA E GLI ALIMENTI-Mannina, Daglia, Ritieni (Zanichelli Editore) ANALISI DEI PRODOTTI ALIMENTARI - Cabras e Tuberoso (Piccin Editore) Teaching material provided by the teacher for each topic of the course. |
| Educational objectives | The aim of the course is to provide adequate knowledge of traditional and innovative analytical methods for the quality control of foods, dietary products and food supplements. The main acquired knowledge will cover the food composition, the related nutritional quality, the processes of alteration and adulteration of foods, the importance of analytical control in the field of authentication, the composition and use of dietary products and food supplements, the evaluation of the quality and safety of dietetic products and food supplements. |
| Prerequisites | For a better understanding of the contents and for the achievement of the course objectives, students must possess knowledge of general chemistry, biochemistry, analytical chemistry, food chemistry. |
| Teaching methods | Lectures on all topics of the course. |
| Other information | Course attendance is strongly recommended. |
| Learning verification modality | The exam is based on an oral test lasting about 30 minutes aimed at ascertaining the actual knowledge of the subject and the level of understanding acquired by the student. Examinees have to demonstrate that they possess the knowledge, skills, and abilities required by giving complete answers to the questions on the course topics. |
| Extended program | Food quality and safety. Food constituents and nutrients, chemical structure and nutritional properties. Main alteration reactions of food constituents. Introduction to conventional and advanced analytical methodologies for food quality control. Extraction techniques of the analyte from food matrices. Principles of chromatography and applications for the analysis of food matrices. Evaluation of the quality and safety of dietetic products and food supplements. |