Study-unit QUALITY CONTROL OF FOODS, DIETETICS AND FOOD SUPPLEMENTS
| Course name | Pharmacy |
|---|---|
| Study-unit Code | A000574 |
| Curriculum | Comune a tutti i curricula |
| Lecturer | Federica Ianni |
| Lecturers |
|
| Hours |
|
| CFU | 4 |
| Course Regulation | Coorte 2020 |
| Supplied | 2023/24 |
| 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; development of an analytical protocol for quality control; 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 students with adequate knowledge of traditional and innovative analytical methods for the quality control of foods, dietary products and food supplements. The main acquired knowledge will concern the development of an analytical protocol "sampling-extraction-analysis-data processing" for the qualitative and quantitative determination of foods, dietary products and food supplements, as well as the importance of analytical control in the evaluation of the processes of alteration and adulteration and in the field of authentication. |
| Prerequisites | For a better understanding of the contents and for the achievement of the course objectives, students must possess knowledge of general chemistry, 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 consists of a written test of about 30 questions. |
| Extended program | Food quality and safety. Classification of foods/dietetic products/food supplements and legislation. Objective of food analysis and introduction to conventional and advanced analytical methodologies for food quality control. Techniques of preparation and extraction of analytes from food matrices/food supplements. Principles of chromatography and spectrophotometry, and their applications for the quali-quantitative analysis of food matrices/food supplements. |
| Obiettivi Agenda 2030 per lo sviluppo sostenibile | Objective 3: Good health and wellbeing Objective 12: Responsible consumption and production |