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 2021 |
| Supplied | 2024/25 |
| 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 course aims to provide the student with knowledge of basic and non-conventional laboratory techniques aimed at the extraction, purification and qualitative and quantitative analysis of food components. |
| Prerequisites | For a better understanding of the contents and for the achievement of the course objectives, students must possess knowledge of Biochemistry, Food and Dietary Products, Analytical Chemistry. |
| Teaching methods | Lectures on all topics of the course. |
| Other information | Course attendance is strongly recommended. |
| Learning verification modality | The exam includes a written test of approximately 90 minutes based on multiple choice questions and exercises on the topics covered in the course in order to extensively verify the student's preparation. |
| Extended program | Food quality and safety. Principles and evolution of legislation in food and food safety. Analysis of food, dietary products and food supplements: parameters to monitor. Overview of the actions necessary to meet certain quality requirements. Introduction to conventional and advanced analytical methodologies for food quality control. Sampling, extraction and purification techniques of the analyte from food matrices and food supplements. Chromatography principles and applications for the qualitative and quantitative analysis of food matrices. Validation of analytical methods. |
| Obiettivi Agenda 2030 per lo sviluppo sostenibile | The topics covered in the course are inspired by some objectives of the 2030 Agenda, enhancing some goals such as health and well-being, responsible consumption and production. |