Download Advanced Analytical Chemistry in Food Analysis I

Advanced Analytical Chemistry in Food Analysis I
Module of Advanced Instrumental Analytical Chemistry
Objectives: To provide both insight into some advanced analytical methods
undescribed in the preceding courses dealing with Analytical Chemistry and deepening
into some sophisticated analytical techniques whose basic principles were previously
illustrated.
Contents: Molecular luminescence spectrometry. Near infrared spectrometry. Surface
characterization methods. Thermal methods. Radiochemical methods. Semiconductors
in chemical analysis. Capillary electrochromatography
Module of Mass Spectrometry Applied to Foods
Objectives: The aim of the course is to provide student with a basic knowledge of the
instrumentation, ionization methods and the coupling with separation techniques used in
mass spectrometry. The goal is to make the student able to use the best technique to
tackle and solve analytical problem.
Contents: Description of a mass spectrometer:
a) high vacuum pumps; b) sample inlets systems (septum inlet, all glass heated inlet
system, LC/MS coupling, GC/MS coupling); c) ionization systems (electron impact,
chemical ionization, field ionization, field desorption, fast atomic bombardment,
atmospheric pressure chemical ionization: ESI and APCI); d) analyzers (static and
dynamic); e) ion detectors.
Resolution and sensitivity of a mass spectrometer.
The mass spectrum.
Interpretation of a mass spectrum: formation and stability of the molecular ion,
molecular ion decomposition, parameters leading to the decomposition, fragment ions
formation, structural hypotheses.
Reactions leading to the ions formation.
Tandem mass spectrometry: MS/MS
Laboratory training: Some of the subjects treated in the lectures will be deepened
during the laboratory work.
Analytical Chemistry I and Physical Chemistry
Module of Analytical Chemistry I
Objectives: To provide the students with the general concepts of analytical chemistry,
focusing on topics which are fundamental for the subsequent use of instrumental
analytical techniques.
Contents:
Acid-base equilibria: Acid and base definition (Lewis and Brønsted theory). Mass
action law. Activity coefficient.. Mass and charge balances. Autoprotolysis of solvent
and pH definition. Constants, pH calculation of acids, bases and salts solutions by
mathematical approach and graphical logarithmic diagrams. Acid-base titrations and
theoretical titration curves using the Log diagram. Acid-base buffer solutions, capacity
and buffer index, limits of buffer system. Evaluation of equivalence titration point by
one-colour, two-colour indicators and pH-metric measurements. Calculation of titration
error.
Related experiences: 1) Standardisation of a NaOH solution; 2) Titration of a strong acid with a strong
base; 3) Titration of a weak acid with a strong base.
Complexometric equilibria: Definition of complex and stepwise formation of complex
in solution. Equilibrium and stability costants. Side chemical equilibria influencing
complex formation. Conditional stability constants and their analytical relevance.
Complexometric titrations and theoretical titration curves using the Log diagram.
Evaluation of equivalence titration point by, metallochromic indicators and ISE
electrodes. Calculation of titration error.
Related experiences: Titration of Ca2+ e Mg2+ with EDTA.
Solubility equilibria: Solubility (S) and solubility constants (Ks). Influence of side
reactions (effect of common ion and pH) on solubility. Precipitation titration.
Evaluation of the equivalence titration point by metallochromic and precipitation
indicators. Calculation of titration error.
Related experiences: Argentometric titration of chloride.
Redox equilibria: Nernst equation. Standard and conditional potential. Influence of pH
and formation of precipitates and complexes. Electrochemical stability of the solvent.
Redox titrations and theoretical titration curve. Evaluation of the equivalence point by
redox, metallochromic, autoindicators and potentiometric measurements Calculation of
titration error.
Related experiences: Permanganometric titration of H2O2.
Module of Physical Chemistry
Objectives: The principles of physical chemistry with emphasis on the classical areas
including thermodynamics, electrochemistry, kinetics, and phenomena related to the
food sciences, are given.
Contents: The Gas Laws: The Ideal Gas Equation. Dalton's Law of Partial
Pressures.Real Gases. The van der Waals Equation. The Virial Equation of State.
Condensation of Gases and the Critical State. Kinetic Theory of Gases. The Maxwell
Distribution
Laws.
Graham's
Laws
of
Diffusion
and
Effusion.
Thermodynamics: Work and Heat. The first law. Enthalpy. Heat Capacities. Isothermal
Expansion. Adiabatic Expansion. Thermochemistry: Standard Enthalpy of Formation.
The Second Law of Thermodynamics. Spontaneous Processes. Entropy. The Carnot
Heat Engine. Entropy Changes. Gibbs and Helmholtz Energies. The Clapeyron and
Clausius-Clapeyron Equations, Phase Diagrams, The Phase Rule. Partial Molar
Quantities. The Thermodynamics of Mixing. Real Solutions. Phase Equilibria of TwoComponent Systems. Colligative Properties. Electrolyte Solutions. Chemical
Equilibrium. Electrochemistry: Electrochemical Cells, Thermodynamics of
Electrochemical Cells. Temperature Dependence of EMF. Determination of pH.
Chemical Kinetics: Reaction Rate, Reaction Order. Molecularity of a Reaction. More
Complex Reactions. Effect of Temperature on Reaction Rates. The Arrhenius Equation.
Theories of Reaction Rates: Collision Theory, Transition-State Theory. Enzyme
Kinetics: Michaelis-Menten Kinetics. Enzyme Inhibition.
Analytical Chemistry II
Objectives: This course probes into the instrumental analytical techniques more frequently employed for
food analysis. The basic principles exploited for each technique is thoroughly illustrated, together with
the running operations of all instrumental components, with the aim of enabling a correct comprehension
not only of the information provided by the instrumental approach adopted, but also of its reliability.
Moreover, the performance characterizing the different instrumental methods is exhaustively described,
together with their requirements in terms of both sample types to be adopted and preliminary operative
steps which must be involved to achieve optimization of the relevant responses.
Contents: Sample pretreatment methods; Generals on spectral techniques; Molecular
absorption spectrophotometry (UV-Vis-IR); Atomic absorption spectrophotometry.
Emission spectrometry by induced coupled plasma (ICP) and flame photometry.
Fluorimetry and phosphorimetry; Near-Infrared Reflectance spectrometry; Polarimetry;
Chromatographic techniques; Electrophoresis; Capillary electrophoresis; Mass
spectrometry; Nuclear Magnetic Resonance; Linear sweep voltammetry and anodic
stripping voltammetry. Basic of selective sensors and biosensors.
Animal Production
Module of Animal Biology
Objectives: To provide the students with the theoretical basis of the main mechanism of
cell, tissues, organs and apparatus functionality, involved in the production of foods of
animal origin.
Contents: Osseous tissue and skeleton. Muscular tissue and apparatus. Tegument
apparatus. Nervous and endocrine system. Digestive system and post absortion aspects.
Mammary apparatus, milk syntesis. Reproductive system. Body increase
Module of Meat Inspection
Objectives: The course is designed to provide the students with the background to
understand why meat safety procedures are important, what instruments and methods
can be used to handle meat safely, avoiding unsafe behaviour. This course also provides
up-to-date information in meat safety regulations and emerging safety issues.
Contents: Study of meat components, their development, and their effect on meat
characteristics and processing properties; introduction to manufactured meat products
and muscle ingredients, processing technologies, storage conditions, and stability of
muscle foods.
Module of Animal Production
Objectives: The aim is to describe the main livestock production systems
Contents: Livestock production systems and consumption of feeds of animal origin in
Italy. Genetic improvement of animal populations: qualitative and quantitative genetic
traits. Genetic and environmental variability of quantitative traits. Heritability. Selection
programmes of animal populations. Performance-test, pedigree-index, progeny-test and
sib-test. Inbreeding and cross-breeding. Animal Nutrition : chemical and nutritive value
of different feedstuffs (forages, concentrates and by products). Utilisation of different
feedstuffs to formulate animal diets. Milk production from animal species having high
milk aptitude: bovine, sheep, goat and buffaloes. Dairy farming systems in Italy.
Biosynthesis of milk, lactation curve and milking systems. Genetic and environmental
factors affecting milk quality. Meat production from different animals: cattle, sheep,
goats, horse, pig, rabbit, avian species. Farming systems for meat production. In vivo
performance, slaughtering traits and meat quality of different animals. Farming systems
for egg production. Genetic and environmental factors affecting meat and egg quality.
Biochemistry
Objectives: This course provide the students with knowledge on human and animal
biochemistry fundamentals; macromolecules of living beings; chemistry of essential
metabolism processes, catabolism and anabolism of the cell; energy consumption and
generation by metabolic reactions. Importance and consequences of a correct
transmission of cell information. 40% of the course is performed in a biochemical
laboratory.
Contents: Introduction to biochemistry and life equilibria. Chemistry of biomolecules
(carbohydrates, lipids, aminoacids, nucleotides). Cell organization and membranes
(structure and functions). Protein structure and functions. Enzymes: Michaelis-Menten
kinetics, in vivo and in vitro regulation, classification. Coenzymes and vitamins.
Metabolism and bioenergetics, Electron transport and oxidative phosphorilation.
Carbohydrate metabolism: glycolysis and gluconeogenesis, additional pathways,
glycogen metabolism. Krebs cycle and glyoxylate cycle. Lipid metabolism: lipolysis
and lipogenesis, cholesterol metabolism. Protein and Aminoacid metabolism.
Nucleotide metabolism. Nucleic acids: replication, transcription and translation. Post
translation modifications. Recombinant DNA technology. Basic concepts of enzyme
applications in food technology.
Laboratory training: Aminoacid titrations, Protein measurements, Determination of
enzyme activity related to substrate concentration, enzyme concentration and pH,
Amilase activity in relation to substrate, incubation time and temperature. Hemoproteins
in oxidized and reduced forms. Computer simulations will also be used.
Biochemistry and Biomolecular Techniques in Food Analysis
Module of Biomolecular Techniques applied to Food Microbiology
Objectives: The course shows the application of the molecular techniques to food
microbiological analyses. Non conventional microbiological analyses used in the
research field and in the food industry sector are described. The aim of the course is to
provide the student the ability to use molecular techniques in food analyses to reduce
the analyses time. To achieve this goal laboratory training is scheduled.
Contents: Technological platforms: genomic and proteomic. Optimization of
Polymerase Chain reaction. Utilization of PCR in food analyses. Amplification methods
for unknown sequences. Molecular analyses and DNA mutations. Electrophoresis
methods for in the identification of food contaminant microorganisms and for strain
differentiation: Temporal Temperature Gradient Electrophoresis (TTGE), Denaturing
Gradient Gel Electrophoresis (DGGE), Single Strand Conformation Polymorphism
(SSCP), Restriction Fragment Lenght Polymorphism (RFLP). DNA fingerprints.
Molecular probes and molecular ibridization systems (Southern Blottig).
DNA sequencing: chemical and enzymatic methods, automated DA sequencing. DNA
rapid screening systems: DNA microarray and DNA microchip. DNA biosensors.
Computer cluster creation.
Laboratory training: Temporal Temperature Gradient gel Electrophoresis (TTGE),
Denaturino Gradient Gel Electrophoresis (DGGE) utilization for food microorganism
identification and differentiation. RFLP on genomic DNA. Computer utilization for
cluster creation and genbank analyses.
Module of Biochemistry applied to Food Analysis
Objectives: This course will prepare students to use many different types of
chromatographic techniques for the purification and characterization of biological active
compounds in food.. Different ways to perform protein analysis are discussed,
enhancing sensibility, simplicity and minor costs. Measurements and efficiency of
enzyme purification are also performed. To this purpose 40% of the course is performed
in a biochemical laboratory.
Contents: Separation of proteins and their measurement and purification. Separation
techniques to assure biological activity of active proteins. Centrifugation techniques.
Chromatography fundamentals; limitations of various chromatographic methods. Direct
and reverse phase chromatography. Gel-permeation chromatography. Ion-exchange
chromatography. Hydrophobic interaction chromatography. Affinity chromatography.
Chromatofocusing. Electroforetic techniques, materials and methods adopted.
Electrophoresis on cellulose acetate and on gel. (SDS-PAGE). Electrophoresis of
proteins, DNA and RNA. Isoelectrophocusing. Isotacophoresis. Blotting, molecular
biology, PCR and clones. Enzymatic kinetics, inhibitors, use of enzymes for the
measurement of substances. Immunological immuno-enzymatic measurements. On-line
literature research.
Laboratory training: Protein measurement, gel filtration and ion-exchange
chromatographic techniques, enzyme purification and specific activity determination,
use of proteases and relative inhibitors. Computer simulations.
Biochemistry
Objectives:
Contents: Introduction to biochemistry and life equilibria. Chemistry of biomolecules
(carbohydrates, lipids, aminoacids, nucleotides). Cell organization and membranes
(structure and functions). Protein structure and functions. Enzymes: Michaelis-Menten
kinetics, in vivo and in vitro regulation, classification. Coenzymes and vitamins.
Metabolism and bioenergetics, Electron transport and oxidative phosphorilation.
Carbohydrate metabolism: glycolysis and gluconeogenesis, additional pathways,
glycogen metabolism. Krebs cycle and glyoxylate cycle. Lipid metabolism: lipolysis
and lipogenesis, cholesterol metabolism. Protein and Aminoacid metabolism.
Nucleotide metabolism. Nucleic acids: replication, transcription and translation. Post
translation modifications. Recombinant DNA technology. Basic concepts of enzyme
applications in food technology.
Bioprocesses Applied to Foods
Module of Microorganisms and starter culture applied to food production
Objectives: Learning of applied microbiology to food productions. Learning of starter
cultures and selection criteria. Have a working of producing and evaluating starter.
Study of application of starter cultures to improve hygienic quality and sensorial
characters of foods. Learning of parameters for the activities of starters in fermented
products. Capability of application, interpretation and evaluation of fermentative
processes.
Contents: The main strains as starter cultures (Lactic acid bacteria, Negatives
coagulase cocci, Bacillus, yeasts, moulds). Selection criteria for starter cultures. Bioprotective cultures. Functional starter cultures. The role of microorganisms in food
production. Intrinsic and extrinsic parameters of foods for microbial growth and
metabolites production. Methods of production and use of starters. Choice of starter.
Use of starter cultures for meat and meat products, for milk and milk product, for
vegetables and vegetables product, for winegar, wine, beer and high alcohol beverage,
for bread and sour-dough. Control and evaluation of starter growth in different foods.
Laboratory training (10% of total credits): Microbial control of a fermentative process
in food
Module of Enzymology
Objectives: The aims of the course are to present: a) the current methods of enzyme
characterization, detailing the structures and the kinetic properties of the enzymes, b)
the biotechnological strategies to improve the stability and activity of the enzymes, c)
applications and examples of enzyme technology for food processing.
Contents: Fundamentals of enzyme kinetics: A short history of enzymology. The
current methods for studying the enzyme structures and the kinetic properties by steadystate and pre-steady-state approaches. Practical aspects for estimation of kinetic
constants. Kinetic properties of multi-substrates and allosteric enzymes. Control of
enzyme activity by reversible inhibition and activation. Factors contributing to the
catalytic efficiency of enzymes in vitro. Genetic manipulation of enzymes and their
production. Use of enzymes in biochemistry and immunochemistry. Biotechnological
applications of enzymes in food processing: Properties of extremophilic enzymes and
their importance in food processing. Chemical and genetic immobilization of enzymes
and use of immobilized enzymes in the food industry. Significance of endogenous and
exogenous enzymes in food industry. Applications of oxidoreductases, hydrolysates and
lipases in foods.
Chemical Analysis and Principles of Food Formulation
Module of Chemical Analysis of Foods
Objectives: The aim of the course is to furnish the basic knowledge about chemical
composition and main analytical methods for quality control of the following foods:
wine and alcoholic beverages, cereals and derived (bread and pasta), vegetables and
fruit juices, meat and fish products, edible oils, milk and milk derived products, water
intended for human consumption.
Contents: Chemical composition of must and wine. Main analytical determinations for
quality and purity assessment of wine and alcoholic beverages. Chemical composition
of cereals, classification of wheat meal, main analysis for quality control of meals,
bread and pasta. Chemical composition of meat and fish products, most-mortem
modifications and main analysis. Main analytical controls for quality control of
vegetables and derived products. Water for human uses: chemical parameters to assess
the quality. Purity and quality parameters of olive and seed oils (harmonised methods).
Dairy products: composition of milk, evaluation of quality parameters. Chemical
indices for thermal damage of milk. Cheese: chemical composition, analysis of nitrogen
fraction, ripening coefficient. Proteins analysis as indexes of milk origin. Butter: fatty
acid and triglycerydes composition.
Module of Principles of Food Formulation
Objectives: The aim of the course is to give knowledge on the issues and processes
relevant to food formulation. In particular, the course provides the students with the
indispensable tools to choose and combine the suitable ingredients in order to develop
foods with the desired properties.
Contents: Significance of food formulation. Market divers for food formulation.
Phases of food formulation. Definition of ingredient. Criteria for ingredient selection.
Technological functions of ingredients. Ingredient interactions.
Formulation as a tool to improve chemical, physical, physical chemical stability of food
products. Formulation as a tool to improve/favour the structure characteristics of foods.
Formulation as a tool to improve the sensory properties of foods. Formulation of light
and fortified foods.
Tutorial: Discussion and resolution of case studies relevant to food formulation.
Chemical Analysis of Foods and Contaminants
Module of Chemical Analysis of Foods I
Objectives: The aim of the course is to give students information dealing with main
analytical approaches useful to assess purity and quality of selected foods, namely
waters, fats and oils, dairy products and honey. Practical exercised will be performed,
too and each student will individually carry out some analytical evaluation on authentic
food samples.
Contents: Water for human uses, mineral water: chemical parameters to assess quality:
organic substances. BOD, COD, ammonium, nitrites and nitrates. Food Lipids: animal
and vegetal origin, purity and quality parameters of olive and seeds oils. EEC Reg
2568/91 and 1989/04, acidity, peroxide value, oxidation status, UV absorption, fatty
acids and triacylglycerols composition, DECN42 calculation, unsaponifiable matter,
sterol analysis, sterenes determination, waxes determination. Panel test. Not harmonised
parameters: Rancimat and OSI test, analysis of phenolics and tocopherols. Dairy
products: composition of milk, evaluation of quality parameters, lipids, proteins,
mineral substances, glucydes. Thermic damage of milk: chemical indexes. Cheese:
chemical composition, analysis of nitrogen fraction, ripening coefficient. Proteins
analysis as indexes of milk origin. Butter: fatty acid and triglycerydes composition,
Concentrated butter, denaturants analysis. Honey: quality and purity parameters.
Module of Chemical Analysis of Foods II and Contaminants
Objectives: the course has the objective to give the students the knowledge about
chemical composition and main analytical methods for quality and genuineness control
of the following foods: wine and alcoholic beverages, cereals and derived (bread and
pasta), vegetables and fruit juices, meat and fish products. The course will also furnish
understandings about the presence of main food contaminants and compounds derived
from food contact material (packaging), with a particular attention to the normative and
analytical techniques for their determination.
Contents: Chemical composition of must and wine. Main analytical determinations for
quality and purity assessment of wine and alcoholic beverages. Chemical composition
of cereals, classification of wheat meal, main analysis for quality control of meals,
bread and pasta. Chemical composition of meat and fish products, most-mortem
modifications and main analysis. Main analytical controls for quality control of
vegetables and derived products.
Chemical propriety, origin, toxicity, distribution and analytical determination of the
main contaminants in foods (PAHs, PCBs, dioxins, mineral oil residues, pesticides,
antibiotics, anabolizing substances, hormones, mycotoxins). Migration from food
contact material: legislation, migration tests (simulants and test conditions), global
migration, specific migration. Migration of monomers and oligomers from selected
polymers (PVC, PS, PET, PA, etc.) Migration of Bisphenol A, BADGE and its
hydrolysis products. Migration of additives from plastic materials: plasticizer
(phthalates), thermal stabilizers, antioxidants, lubricatings. Migration of printing inks
and colorants. Migration from other food contact materials: paper and board,
regenerated cellulose, ceramic, glass, metals, gums and elastomers.
Complements of Food and Polymer Chemistry
Module of Complements of Food Chemistry
Objectives: The course is aimed to provide the students with knowledge relevant to
transformations that can occur in foods as a consequence of food processing.
Contents: Lipid oxidation - Autoxidation, free radical chain mechanism,
hydroperoxide formation and analysis. Photooxidation, mechanism and
hydroperoxide formation. Enzyme catalyzed oxidation. Hydroperoxide
decomposition, oligomeric products, monomeric products, low molecular weight
(volatile) products. Cholesterol oxidation products (COP) and phytosterol
oxidation products (POP). Reaction of oxidation products with amino acids and
protein with formation of fluorescent compounds. Methods to determine the
extent of oxidation and the stability of lipids. Antioxidants - Natural and synthetic
antioxidants. Classes of antioxidants and their mechanism of action. Antioxidant
action in multiphase systems. Methods to evaluate the antioxidant activity.
Maillard reaction (non-enzymatic browning) - Relevance to the formation of
flavour compounds and antioxidant compounds.
Enzymatic browning - Polyphenol oxidase. Control of browning.
Module of Polymer Chemistry
Objectives: The course introduces the student to the polymer science, being this
knowledge essential for a complete formation of a food technologist, taking into
account the numerous and various applications of polymeric materials in the field. A
background information is provided and the most relevant polymerization reactions are
described, as well as the synthesis and applications of the most important commercial
polymers. In addition, the mechanical properties of solid polymers are discussed and an
introduction to the processing of these materials is given.
Contents: Basic concepts - Monomer, polymer. Architecture and stereochemistry of
macromolecules. Nomenclature, classification and molecular mass ranging of the most
important classes of polymers. Average molecular mass and its determination.
Polimeryzation reactions – Stage polyadditions. Free radical, cationic and anionic chain
polyadditions. Ring-opening polymerizations. Coordination-mediated processes.
Copolymers synthesis. Synthesis of the most important commercial polymers - Phenolformaldehyde resins. Urea-formaldehyde resins. Saturated and unsaturated polyesters.
Alkyd resins. Polycarbonates. Poly-amides and aramides. Polyethers. Acetal Resins.
Polyurethanes. Polyethylene, polypropylene, polystyrene, polyvinyl chloride and
polyvinyl acetate. Natural rubber and synthetic elastomers. Structure and mechanical
properties of polymeric materials - Polymers in the solid state. Conformational analysis;
weak inter- and intra-molecular interactions; ordered conformations; morphology.
Polymer melting and glass transition. Mechanical properties of polymeric solids. Effortelongation relationship. Viscoelasticity. Composite polymeric materials.
Processing of plastic materials – Rheology. Extrusion. Moulding. Thermoforming.
Spinning.
Characterization of plastic materials – Components identification (polymers, additives,
fillers): chemical (FT-IR, GC-MS, UV/VIS) and thermal (DSC, TG, DMTA) methods.
Synthetic polymers and environment – Recycling and eco-compatibility.
Economy and Certification
Module of Economy and Marketing
Objectives: The aim of the course is to make students aware of understand firm
activities from a marketing approach. To this purpose fundamental concepts of
marketing, methodologies and information elaboration are given.
Contents: Strategic marketing
Introduction to consumer behaviour and marketing strategies
Framework for consumer analysis
Macro and micro-environment analysis
Market segmentation and strategic positioning
Operative marketing
Product strategies
Pricing strategies
Distribution strategies
Communication strategies
Module of Quality and Certification
Objectives: The aim of the first part of the course is to make students aware of some
information concerning official control of food quality and safety, as well as main rules
and laws related to food production and trade, while the following part deals with
production chain and product certification procedures and with laboratory quality
protocols, enclosed analysis accreditation according to ISO 17025 norm. PDO and
similar issues is discussed too.
Contents: Main official organisms in Italy and their organisation. Health Ministry,
Agriculture, Food and Forestry Ministry, Central Agency for Frauds Detection, their
structure and work programme. Financial Ministry and Agency of Customs. Inspection
mechanisms, Control of not conformity to norms. Administrative and penalty non
conformity, Organisations and origin of EEC regulations. Codex Alimentarius:
Structure and development of standards. International trade, Import and export.
European Food Safety Authority. Laboratories accreditation procedures. Example of
accreditation of an analytical procedure according to ISO 17025 and related norms and
procedures. Certification in food industry: Traceability. Chain and product certification.
PDO, PGI and GTS: procedures to obtain recognition: examples of protocol
organisation. Certification of organic agriculture derived foods: labelling, organisation
for control, examples of protocols and norms development.
Economy, Marketing and Food Legislation
Module of Economy and Marketing
Objectives: The objective of the course is to supply students with the basics of
Balance-Sheet Analysis, Managerial Economics and Marketing. This knowledge
enables the students to understand and to face economic problems of firms, the main
connections between the demand, market structure, firm objectives and marketing
strategies.
Contents: In the first part of the course students learn to express a critical opinion on an
economical and financial management of a firm by calculating the main balance-sheet
ratios.
The second part of the course focuses on the relations between: 1) the demand theory,
2) production techniques, the quantities produced and production costs; 3) firm
objectives and decisions regarding the variety of products, the quality of products, the
quantity to produce and sale prices.
The third part of the course focuses on the basics of the main forms of market (perfect
competition, monopoly, monopolistic competition, oligopoly and monopsony), the
agrifood system and the network of firms.
The fourth part of the course focuses on the basic techniques of how to analyse
productive investments.
The end of the course focuses on the basics of marketing: purchasing behaviour of
consumers and retailers, marketing environment, marketing –mix, the main strategies of
price, market, product, communication and distribution.
Module of Food Legislation
Objectives:
Contents:
Food Chemistry
Objectives: To provide the students with notions relevant to the chemical composition
of foods. Particular emphasis is given to food component (water, proteins, lipids,
carbohydrates) interactions and degradation reaction with the aim to afford the students
with the necessary tools to solve technological problems related to food processing and
stability.
Contents: Roles of water in foods and natural systems: need for water control; water
activity. Interactions between water and other components of foods: ionisable and not
ionisable solutes, polar and not polar macromolecules. Methods for water content
evaluation: physical and chemical methods. Nitrogen fraction of foods: roles and
distribution of proteins in nature and foods. Proteins in foods: interaction with other
components, stability and degradative reactions. Analytical evaluation of proteins:
Kjeldahl method and electropheresys. Application of electropheresys to foods analysis:
dairy, meats, fish. Free aminoacids, biogenic amines and other nitrogen substances by
degradation. Glucydes in foods: mono and poly saccharides: their roles and distribution.
Sugars stability and sugars degradation. Analytical methods of glucydes in foods. Lipids
in foods: natural sources and foods. Fatty acids and triacylglycerols: rules of distribution
of fatty acids in triacylglycerol molecule. Mono and di acylglycerols: uses in food
technology. Unsaponifiable fraction. Lipid oxidation and antioxidants. Methods of
dosage of fat in foods. Metals in foods and their role on food stability. Chemical
composition of main classes of foods.
Module of Principles of Chemical Analysis of Foods
Objectives: The practical character of the entire course is aimed to enable the students
to perform chemical analyses on foods and discuss the obtained results, and thus to
learn the practical basis of analytical chemistry of foods.
Contents: Water content determination: oven heating, azeothropic distillation, Karl
Fisher method. Fat extraction by Soxhlet method and determination of free acidity and
peroxide value on extracted fat. UV spectrophotometric evaluation of conjugated
dienes in edible oils. Reducing sugar determination: Fehling, iodometric, enzymatic
methods.
Food Microbiology
Objectives: To provide knowledge on the main issues of microbiology applied to foods
and principles that govern microbial growth in foods. The use of microorganism and
their products as quality indicators; principles of quality control and microbiological
criteria; knowledge on the use of microorganisms in food productions.
Contents
Foodborne diseases and food poisoning. Viruses and other foodborne biohazard;
Foodborne animal parasites: Protozoa (Giardia lamblia, Entamoeba histolytica,
Toxoplasma gondii). Flatworms and Roundworms (Fascioliasis, Taenia saginata,
Taenia solium, Trichinella spiralis,). Air pollution and environmental Hygiene. Intrinsic
and extrinsic parameters of foods for microbial growth. Microorganisms of food:
Micrococcaceae; Genus Lactobacillus; Sporeforming bacteria Gram +; Genus
Corynebacterium; Non sporeforming Gram + sede incerta; Mycobacteriaceae;
Bacteroidaceae;
Neisseriaceae;
Genus
Brucella;
Enterobacteriaceae;
Pseudomonadaceae and related genera; Genus Alteromonas and Shewanella;
Vibrionaceae; Moulds and Yeasts. Microorganisms of fresh meat and poultry,
seafoods, fermentation and fermented dairy products, fresh and fermented fruit and
vegetable products, miscellaneous food products. Food preservation: Chemicals,
radiation, low and high temperature. HACCP and GMP system and food safety.
Indicator of food microbial quality and safety.
Laboratory training: Microbial analysis of different food (meat, meat product, milk
and milk product, vegetables). Identification of various microorganisms as Cocci
Coagulase Negative, Lactobacillus; Listeria monocytogenes, Salmonella spp., E.coli,
enterobacteriaceae, Pseudomonas spp. Alteromonas e Shewanella, Clostridium spp.
Bacillus spp. Famiglia Vibrionaceae; Moulds and Yeasts.
Food Microbiology and Risk Assessment
Module of Food Microbial Analysis
Objectives: The aim is to provide the basic knowledge of microbial problems in food
productions. The knowledge the quality parameters for the production of the microbial
laboratory manual. To provide knowledge on the main issues of microbiology applied to
foods and principles that govern microbial growth in foods; The use of microorganism
and their products as quality indicators; principles of quality control and
microbiological criteria; knowledge on the use of microorganisms in food productions.
To provide knowledge in the application and control of the IFS-BRC systems.
Contents: Food Safety System - Food Quality – Microbial Quality of Foods.
Establishment of microbiological safety criteria. Managing food safety: use of
performance standards and other criteria in food inspection system. Assurance Quality
system in food analysis laboratory. Certification of Microbiological laboratory. Food
classification by microbial criteria. Food and microorganisms interaction. Microbial
analysis of food, of raw foods of processed food. Sampling systems. Traditional
analysis methods (FDA, USDA, ISO, AFNOR) and non conventional methods.
Methods to detect Micrococcaceae; Lactobacillus; Gram + sporeform bacteria,
Enterobacteriaceae (E.coli, Salmonella spp., Pseudomonas, Alteromonas and
Shewanella. Evaluation of the results. Microbial limits by law or by experience. ALOP,
FSO, NOAEL, Microbial objectives, process objectives, performance objectives. Main
methods to value the microbial contamination of food (SSPO, P) and control of
microbial growth. Risk analysis, GMP, SSOP, SOP. HACCP. Main Food Law Hygiene
packet Hygiene and microbial control of water, air, milk and milk product, meat and
meat product, vegetable and vegetable product, wine, winebar, beer, ice cream, soft
drinks, bread and bread product, fish and fish product, eggs, spices and dry vegetables.
IFS and BRC standard.
Laboratory training: Microbial analysis of different food (meat, meat product, milk
and milk product, vegetables. Identification of various microorganisms as Cocci
Coagulase Negative, Lactobacillus; Listeria monocytogenes, Salmonella spp., E.coli,
enterobacteriaceae, Pseudomonas spp. Alteromonas e Shewanell, Clostridium spp.
Bacillus spp. Famiglia Vibrionaceae; Moulds and Yeasts.
Visits at different laboratories of food productions (meat and meat production;
Industries certified by BRS, IFS.
Module of Evaluation Methods of Food Risk Assessment
Objectives: The aim of this course is to provide basic knowledge in predictive
microbiology, with emphasis on growth and death models. It has also been designed to
provide a structured way of identifying and assessing microbiological risks in food,
facilitating formulation of appropriate risk management actions to protect public health.
Attention is also given to the concept of shelf life, factors affecting shelf life, strategies
for shelf life extension and shelf life models.
Contents: Food safety strategy: Risk management (Hazard management, Food safety
objectives, Performance standard, performance criteria, microbiological criteria), Risk
Assessment (Hazard identification, Hazard characterization, Exposure assessment, Risk
characterization).
Predictive microbiology: Growth and death models, Primary, secondary and tertiary
models, Deterministic and stochastic models.
Shelf life: Challenge testing, Storage trial, Predictive shelf life models.
Case studies and computer programs: MicroFit, PMP, Growth predictor, GInaFit,
Gamma model, Risk Ranger.
Tutorial: Practical exercises using the software listed above are included in the
programme.
Food Processing Technology
Module of Food Processing
Objectives: To provide general knowledge on food industry, with particular emphasis
to industrial plants and equipments, and their management. To provide knowledge on
food processing, raw materials and food products characteristics.
Contents: General outline of food industry: chemical, physical and technological
aspects. Dedicated lectures and seminars regarding raw materials and product
characteristics, manufacturing processes, production planning, good manufacturing
practice regulations, waste management. Commodities: dairy products, alcoholic and
non-alcoholic beverages (wine, beer, mineral water, coffee, tea, soft drinks), fat and oil,
sugar, starch and derivative products, cereal products (pasta, bread, cakes, snacks) and
ice cream.
Module of Food Packaging
Objectives: This course is designed to give a comprehensive overview of the scientific
and technical aspects of food packaging.
Contents: The course contents include: principles of food packaging; packaging
functions; properties of metal, glass, paper and plastic materials, edible films and
packages; design, manufacturing and applications of food packaging; packaging of fresh
and processed foods, including dairy foods, beer and wine, bread and cakes, pasta, fat
and oils.
Module of Cleaning and Disinfection of Food Plants
Objectives: To provide knowledge of main cleaning and disinfection steps in the food
industry; comprehension of basic motivations aimed at sanitation at the end of food
processing; knowledge of most important chemicals products and the best practices to
be followed using them; arrangement of sanitation measures (cleaning and disinfection
plans) in different food industries.
Contents: Fundamentals of chemical cleaning compounds, current good manufacturing
practices, types of food plant inspection, planning a plant sanitation program.
Equipment design for food plant sanitation. Food containers and packaging materials.
Food plant microorganism. Food safety and hazard analysis making the plant
inspection.
Food Processing Technology
Module of Food Processing
Objectives: To provide general knowledge on food industry, with particular emphasis
to industrial plants and equipments, and their management. To provide knowledge on
food processing, raw materials and food products characteristics.
Contents: General outline of food industry: chemical, physical and technological
aspects. Dedicated lectures and seminars regarding raw materials and product
characteristics, manufacturing processes, production planning, good manufacturing
practice regulations, waste management. Commodities: dairy products, alcoholic and
non-alcoholic beverages (wine, beer, mineral water, coffee, tea, soft drinks), fat and oil,
sugar, starch and derivative products, cereal products (pasta, bread, cakes, snacks) and
ice cream.
Module of Food Packaging
Objectives: This course is designed to give a comprehensive overview of the scientific
and technical aspects of food packaging.
Contents: The course contents include: principles of food packaging; packaging
functions; properties of metal, glass, paper and plastic materials, edible films and
packages; design, manufacturing and applications of food packaging; packaging of fresh
and processed foods, including dairy foods, beer and wine, bread and cakes, pasta, fat
and oils.
Module of Cleaning and Disinfection of Food Plants
Objectives: To provide knowledge of main cleaning and disinfection steps in the food
industry; comprehension of basic motivations aimed at sanitation at the end of food
processing; knowledge of most important chemicals products and the best practices to
be followed using them; arrangement of sanitation measures (cleaning and disinfection
plans) in different food industries.
Contents: Fundamentals of chemical cleaning compounds, current good manufacturing
practices, types of food plant inspection, planning a plant sanitation program.
Equipment design for food plant sanitation. Food containers and packaging materials.
Food plant microorganism. Food safety and hazard analysis making the plant
inspection.
Food Technology I
Module of Shelf Life Assessment of Foods
Objectives: The main feature of this module is to deliver criteria and methodologies
that allow students to become confident in shelf life assessment processes. Besides
defining the basic concepts of food shelf life, the modulus is addressed to give a unified
and coherent view of shelf life issues with special emphasis in definition of
acceptability limit and critical descriptors, development of shelf life assessment
strategies, shelf life modeling, computation and statistical analysis , organization of an
experimental plan for shelf life testing.
Contents: Introduction: shelf-life definition, factors affecting shelf life (food
composition, technological history, packaging and storage conditions); regulation and
labelling. Criteria for the identification of critical descriptors. Identification of
acceptability limits. Modeling shelf life by using chemical, physical or sensorial
indicators. Modeling shelf life by using microbial indicators. Modeling shelf life by
using survival analysis methodologies. Packaging-food interactions in shelf life
modeling. Case studies. Shelf life communication.
Practical training at the computer room.
Module of Processes of Food Technology
Objectives: The main objective of the module is to develop an advanced and applied
knowledge on the physical-chemical properties of water with respect to ice-liquid-vapor
state, water activity and glass-rubber transition phenomena. The aim is to allow students
to be able to create and analyze food moisture sorption isotherms, use the water activity
and glass transition concepts to design shelf stable products; predict the required
moisture packaging to extend food shelf life.
Contents: Brief reminds of mass and energy transfer concepts. Mass and energy
balance calculation. Exercises. Water in food: brief reminds of aw, moisture sorption
isotherms and glass transition temperature concepts. Aw measure and prediction.
Experimental measurement and computation of aw values of selected foods.
Experimental determination of a moisture sorption isotherm. Determination of
monolayer. Use of moisture isotherm for food stability prediction, food formulation and
choice of suitable packaging and storage conditions. Study case analysis. Food kinetics:
modelling chemical physical and biological reactions in food. Kinetic rate constant
estimation. Water removal from food: experimental trials of freeze drying. Sterilisation
parameter and processing time calculation.
Practical training at the computer room as well as in the lab of the Food technology
Section at the Food Science Department
Food Technology II
Advanced Thermodynamics and Heat Transfer
Objectives: Providing students with the necessary background for the analysis of
transient conductive heat transfer problems, heat exchangers mass transfer, boiling and
condensation processes. Supplying them the basis for choosing and managing industrial
refrigerating plants, applied to relevant technologies i.e. freezing, lyophilisation,
cooling, cold storage.
Contents: Transient conductive heat transfer, with solidification and liquefaction.
Diffusion mass transfer, fundamental laws, mass diffusion without homogeneous
chemical reactions, weight loss. Mass transfer, fundamental laws. Transient conduction
with weight loss. Cooling time estimation for unwrapped food. Pool boiling and forced
convection boiling: phenomenological aspects and evaluation of transfer coefficients.
Critical heat flux. Refrigeration technology and systems: refrigerating cycles,
components, systems, operating conditions. Refrigerating systems for industrial
processes and retail display. Blast chillers, and blast freezers, freezers, freeze-driers.
Environmental compatibility of refrigerants, ODP, GWP, TEWI, greenhouse effect.
Module of Non Conventional Food Technologies
Objectives: The module is addressed to provide an advanced and applied knowledge on
emerging technologies, both thermal and non thermal, which are increasingly applied in
food industries. The main goal is to allow students to become confident with novel
technology basic principles and application in order to improve food safety and
attractiveness and to successfully design novel products.
Contents: Introduction: application of existing technologies and new or improved
techniques; existing technologies for unconventional use; effect of combination of
different technologies on chemical, biochemical and physical properties of food.
Irradiation: principles, applications and future perspectives. Microwave and
radiofrequency processing: principles, equipment and applications. Hydrostatic pressure
processing: principles, applications and equipments. Ultrasound and mano-thermosonication (MTS) technology.
Ohomic heating: principles, applications and
equipments. Pulsed electric field. (PEF): principles and applications. Moderate electric
field (MEF): Uv-visible light and pulsed light treatments: principles and applications.
Dense phase carbon dioxide treatment. Plasma technology.
Training at the pilot plant area of the Department of Food Science
General and Inorganic Chemistry
Objectives: The aim of the course is to give the students the basic knowledge of the
structure of matter and the laws which rule the chemical reactions, with reference to the
chemical properties of the main elements of the periodic table. This course also
provides the tools for understanding the chemical transformations involved in food
processing.
Contents: The matter and its transformations. Elements and compounds. Atomic and
molecular weights. Mole and Avogadro’s number. Chemical formulas. The chemical
reactions. Stoichiometry of the reactions. Oxidation-reduction reactions. Atoms and
molecules. The structure of hydrogen atom. Atomic orbitals and quantum numbers. The
structure of polyelectronic atoms. The periodic table of the elements. Ionization
potential, electron affinity and electronegativity. The chemical bonding. The ionic,
covalent and metallic bonding. Lewis’s structures for polyatomic molecules. Valence
bond and molecular orbital theories. Hybrid atomic orbitals. Weak interactions between
atoms, molecules and ions. The hydrogen bonding. The gas phase and its properties.
Ideal and real gas equations. Mixtures of gases and Dalton’s law. Properties of solids
and liquids. Phase transitions. Liquid-vapor and solid-vapor equilibria and state
diagrams. The solutions and their composition. Colligative properties of the solutions.
Binary liquid mixtures, distillation and azeotropic distillation. Thermodynamics and
kinetics aspects of a chemical reaction. Rate of a reaction and parameters affecting the
rate. Kinetic equations and reaction order. Activation energy and its dependence from
temperature. Catalysis and catalysts. The chemical equilibrium and the equilibrium
constant. Le Chatelier’s principle. Influence of the concentration, pressure and
temperature. Dissociation equilibria. Definitions of acid and base. Relationship between
acidity and molecular structure. The self-ionization of water. Acid and base strength. pH
definition and determination of the pH of a solution. Buffer solutions. Acid and base
indicators and pH measurement. Heterogeneous equilibria. Solubility of salts and
precipitation reactions. Electrochemistry. Electrolysis and piles. Electrode potentials,
Nerst equation and the electrochemical series.
Human Nutrition and Diet
Objectives: The aims of the course are: a) to describe the metabolic fates of macro-,
micro- and essential nutrients, b) to explain the factors which affect the bioavailability
of the nutrients, i.e. the proportion of ingested nutrients made available for metabolism,
c) to describe what has been established on the relationship between nutrition, health
and diseases in the past and more recently by nutrigenomics, d) to present the nutritional
recommendations for the general population and in some diseases (diabetes, obesity,
etc.)
Contents: Introduction: definition of food components, essential nutrients, macro- and
micro-nutrients. Digestion and absorption of nutrients: properties of salivary, gastric,
pancreatic and bile secretion. Neural-hormonal control of digestion. Regulation of
appetite. Digestion and absorption of carbohydrate, lipids, protein. Absorption of
minerals and vitamins. Roles of energy and non-energy nutrients in human metabolism.
Metabolic profiles of major organs. Energy and macro-nutrients. Comparison of animal
and vegetable protein sources in the diet. Biological activities of vitamins, essential
fatty acids, minerals and phytochemicals. Examples of anti-nutrients and no nutrients.
Applied nutrition. The energy value of food. Methods for measuring human energy
expenditure. Reference nutrient intakes of macro- and micro-nutrients: population and
individual estimates. Nutritional recommendations for the general population, for life
stages (pregnancy, aging, sports nutrition) and in pathology (diabetes, obesity, etc.). The
new frontiers of nutri-genomics and proteomics.
Introduction to Food Technology
Objectives: The course provides you with a general introduction to food science and
technology. The final objective is to make the students aware about their role as future
food technologists: the information supplied lead the students to a better understanding
of the problems connected with food production and to take advantage of the activities
proposed during their degree.
Contents: Raw materials, semi-finished and finished food products; main food
stabilisation processes;. food packaging; convenience concept. Main categories of food
products. Role and Functions of the Food Technologist
Mathematics, Physics and Statistic Methods
Module of Mathematics
Objectives: To provide the students with basic knowledge of the main basic
mathematics techniques.
Contents: Sets, functions, equations and inequalities. Real numbers. Generalities on
functions. Powers and roots, exponentials and logarithms. Absolute value.
Trigonometric functions. Maximum, minimum, supremum and infimum of a set of real
numbers. Limits and basic theorems. Fundamental limits. Monotone sequences and the
number e. Continuous functions. Differential calculus. Derivatives. Tangential line.
Basic derivatives and derivation rules. The basic theorems of calculus. Maxima and
minima of functions. Convex functions. De l’Hospital theorems. Graphics of functions.
Integral calculus and differential equations. The Riemann integral. The indefinite
integral. The fundamental theorem of integral calculus. Integration by parts and by
change of variable. Linear differential equations of order 1. Separation of variables. The
Malthus law and the Verhulst logistic equation.
Module of Physics
Objectives: To provide the students with the necessary background of mechanics,
physics of fluids, thermodynamics and optics. The acquired notions are used to solve
simple problems, and to understand the operation of instruments and equipments.
Contents: Units. Translational motion. Vectors. Power. Kinetic energy and work.
Potential energy and energy conservation. Momentum. Gravity. Fluids. Vibrations and
waves. Thermodynamics, first and second law. Ideal gas. Electricity, electric charge,
electric fields, electric potential. Current and resistance. Electromagnetic radiation.
Fundamentals of optics.
Module of Statistic Methods
Objectives: The course aims to introduce the principles of inductive method statistical
inference needed to understand and interpret the results of statistical analyses. Some of
the most important statistical methods for experimental sciences are presented.
Contents: Introduction: statistics and experimental sciences. Introductory definitions:
population, sample, inference. Descriptive statistics: frequency distributions, histogram,
mean, median, variance, standard deviation. Probability: axioms of probability. Total
probability theorem. Conditional probability and independence. Random variables:
mass and density probability functions, expected value, variance. Normal and Bernoulli
random variables. Simple random sampling and sample distribution of the sample mean
and of the sample variance. Central limit theorem. Estimation: estimators and their
properties, point and interval estimation. Confidence interval for the mean and the
variance of the normal distribution. Confidence interval for the parameter of the
Bernoulli distribution. Hypothesis testing: introductory definitions. Type of errors.
Power of a test. Unidirectional and bidirectional tests. Two sample test for the mean:
independent and paired data. Chi-square test for independence. One-way analysis of
variance: the linear model and the assumptions on the error term. Deviance
decomposition and F test.
Microbiology and Immunology
Objectives: To provide the students with the basic concepts of microbiology and
immunology mainly focused on aspects of food microbiology, as well as with the
possibility to acquire experience about procedures and techniques employed in
microbiology research.
Contents: Role of Microbes in Nature. Prokaryotes and Eukaryotes. Protists. Bacteria:
Bacteria and Archaea. Bacterial Architecture: Cell Wall, Cytoplasmic membrane,
Nuclear body, Flagella, Optional Appendages, Spores. The Bacterial Chromosome.
Plasmids Cell division. Bacterial growth. Nutrition: Carbon sources, organic and
inorganic growth factors. Energy metabolism: glycolysis, fermentations, respirations.
Membrane transport: active and passive carrier-mediate transport. Motility and
chemotaxis. Biosynthetic Pathways; Regulation of Biosynthesis.
Growth and Death of Bacteria. Factors affecting the development. Microbial control by
physical and chemical agents. Microbial toxins. Molecular Taxonomy of Bacteria.
Yeast as a model of Eukaryotic cell. The nature of Viruses.
Immunology: the immune system (cells, receptors, complement pathway),
phagocytosis, antigens, histocompatability complex, lymphocytes, antibodies, mast
cells, allergic responses, vaccines. Microbiological Laboratory techniques.
Organic Chemistry
Module of Organic Chemistry I
Objectives: To provide the students with basic understanding of the main classes of
organic compounds focusing on their synthesis, reactivity and physical chemical
properties. This knowledge is essential not only for a better understanding of more
specific courses, but also for a complete formation of a food technologist.
Contents: An introduction to the structure and bonding in organic compounds. Organic
acids and bases. Alkanes and cycloalkanes: configurational and conformational isomers;
nomenclature and reactivity. Stereochemistry. Substitution and elimination reactions.
Alkenes and dienes: structure; nomenclature and reactivity. Alkynes: structure;
nomenclature and reactivity. Alcohols, diols and ethers: structure; nomenclature,
synthesis and reactivity. Aldehydes and ketones: structure; nomenclature, synthesis and
reactivity. Carboxylic acids and carboxylic acids derivatives: structure; nomenclature,
synthesis and reactivity. Aromatic compounds: definition of aromatic compound;
nomenclature and reactivity. The chemistry of amines: structure; nomenclature,
synthesis and reactivity. Heterocyclic aromatic compounds: 5-membered ring with a
single heteroatom (pyrrole, furan, thiophene); 5-membered ring with a two heteroatoms
(1,2- and 1,3-azole); 6-membered ring with a single heteroatom (pyridine); 6-membered
ring with a two heteroatoms (pyridazine, pyrimidine, pyrazine); fused rings (indole,
isoindole, quinoline, isoquinoline); purines.
Laboratory practice: Some of the subjects treated in the lectures will be deepened
during the laboratory work.
Module of Organic Chemistry II
Objectives: To provide the students with basic understanding of the main classes of
biological compounds focusing on their biosynthesis, physical chemical properties and
reactivity. This knowledge is absolutely essential for a better understanding of more
specific courses.
Contents: 1. Carbohydrates. - a) Monosaccharides: determination of the structure of
glucose; mutarotation, anomeric effect; anomeric carbon reactivity; examples of
monosaccarides. b) Disaccharides: glycosidic link; reducing and nonreducing
disaccharides; determination of the structure of a disaccharide. c) Oligosaccharides and
Polysaccharides: examples of polysaccharides of plant and animal kingdoms; structure
determination.
2. Proteins. - a) Amino acids: chemical and physical properties and reactivity of amino
and carboxylic groups. b) Peptides and Proteins: peptide bond; determination of the
amino acidic sequence; β-pleated sheet and α-helix structures; examples of peptides.
3. Lipids. - a) Lipids: characteristics and classification. b) Fatty acids: biosynthesis and
nomenclature.
A. Saponifiable lipids. -Simple and complex saponifiable lipids.
B. Nonsaponifiable lipids. - a) Terpenes: classification, structure determination and
biosynthesis.
b)
Steroids:
derivatives
of
the
hydrocarbon
cyclopentanoperhydrophenanthrene; biosynthesis; cholesterol and its structure
determination; phytosteroids; steroid hormones; vitamins D group; bile acids;
glycosteroids.
4. Alkaloids. - Identification and extraction from biological matrices. Biosynthetic
formation starting from amino acids. Classification taking into account the structure and
other chemical features of the alkaloid molecule.
Laboratory training: Some of the subjects treated in the lectures will be deepened
during the laboratory work.
Principles of Food Material Science
Module of Structure and Physical Properties of Foods
Objectives: To provide the basic knowledge required to recognise and figure out the
structural complexity of food materials as a result of the interactions among different
components not submitting equilibrium conditions. To elucidate the relations between
structure of foods and their physical properties following processing and storage. To
define analytical protocols to evaluate physical properties of food materials.
Contents:
Food physical properties as a result of structural interactions. Food structure
preservation, destruction, transformation and creation. Polymer science, colloid science,
material science. The dynamic multiphase nature of foods.
Basic material science concepts
- Sol systems. Macro- and nano- disperse systems. Characterisation of disperse systems.
Formation and destabilisation. Surfactants, HLB. Disperse systems of polymers.
Excluded volume. Intrinsic viscosity. W/W disperse systems. Segregative and
associative phase separation. Phase diagrams.
- Gels. Classification. Properties. Phase diagrams. Mixed gels.
- Glass transition. Gordon-Taylor equation. Molecular mobility. WLF equation. Non
equilibrium state diagrams. Modified state diagrams. Stickiness. Collapse.
- Crystallisation. Crystal nucleation and growth. Crystallisation rate. Effects of
crystallisation in amorphous/glassy systems.
Food physical properties
- Optical properties. Colour measurement. Image analysis.
- Thermal properties. TG, DTA, DSC, TMA, DTMA.
Module of Mechanical Properties of Foods
Objectives: The aim is to provide a deep knowledge on mechanical properties of fluid,
semi-solid and solid foods and how they are determined. Examples of application of
rheological measurements for processing optimization, structure investigation and
quality control are discussed.
Contents: Mechanical properties of fluid and semisolid foods
- Role and objectives of rheology in food industry. Relationship between food structure,
rheological properties and texture. Definition of elastic solid, viscous fluid and
viscoelastic material.
- Flow types and material functions. Stress, strain, strain rate.
- Rheometers. Classification. Principles, geometry and flow types.
- Viscosity. Definition. Shear-dependent behaviour. Flow and viscosity curves.
Constitutive equations. Time-dependent behaviour: tixotropic, anti-tixotropic and
viscoelastic behaviours. Measurements. Application of a rheological approach to solve
process and formulation problems.
- Linear and non-linear viscoelasticity. Definition of viscoelastic moduli. Stress
relaxation. Measurements and practical applications.
Mechanical properties of solid foods
- Measurements and data interpretation.
Practical training
Research & Development, and Quality System Management
Module of Research and Development Strategies
Objectives: This course prepares the students to be aware of the approach to the
projects development, to the internal and external involvement in a new product
development and its launch into full production.
Contents: the course is divided in two main parts. The first one deals with the
organization and structure of research, focused on professional profiles and operative
tools for the development of new products. The birth of a new product (timing and
reasons), the steps of a correct product development, the control of the research process.
The second part outlines the operative steps of a particular food industry with a visit of
a factory included at the end of the course.
Module of Design and Management of Company Quality Systems
Objectives: The course is addressed to provide students with knowledge that can allow
to design, manage and assess the adequacy of a Quality Management Systems of a food
industry organisation. The course consists of a theoretical discussion completed with
practical examples.
Contents:
Quality management systems in food industry: ISO 9001:2000; ISO 22000:2005;
Global Standard for Food Safety BRC; International Food Standard IFS.
Documents in the Quality Management System: food safety quality manual, food safety
plan - HACCP, procedures, instructions, records. Methods for the management and
control of documentation. Traceability: Reg CE 178/2002. Internal traceability test.
Management of identity preserved materials: OGM, allergen, organic, nutritional
claims. Relevant legislation. Procedures of product recall/withdrawal. Recall test.
Management of complaints. Audit methodologies: types of audits, non conformity,
corrective actions, preventive actions, check list. Examples of audits reports and
possible non conformity.
Tutorial: setting up procedures and operative instructions, editing a Quality Manual.
Sample Preparation and Food Chemistry Laboratory
Module of Food Chemistry Laboratory
Objectives: The whole course has a practical approach and is carried out in the
laboratory. Each student carries out all the analysis listed in the course content, results
are subject of collegial discussion.
Contents. Tap water: Hardness measure by complexometric method, chloride
determination, ammonium, total organic substances, , COD and BOD; Fats and oils:
Acidity, peroxide value, UV spectrophotometric analysis, fatty acid composition by
GLC, with trans isomers evaluation, unsaponifiable matter determination, GLC analysis
of sterols, alcanols and diterpenic dialchols., Wine: reducing sugars, sulphur dioxide,
alcohols content, density, chloride, fixed acidity, volatile acidity. Every student will
carry out directly these analysis and a collective discussion of the obtained data will be
carried out.
Module of Sample Preparation Techniques
Objectives: The course has the objective to give the students an overview on more
recent sample preparation techniques (supercritical fluid extraction, accelerated solvent
extraction, microwave assisted solvent extraction, membrane-based extraction, solid
phase extraction, solid phase micro extraction) for the analysis of food components and
contaminants present in trace amounts. Hyphenated chromatographic techniques (LCGC, LC-LC-GC, LC-LC, GCxGC) able to perform complex analyses on different food
matrices with minimal sample preparation are also included.
Contents: Innovative sample preparation techniques (principle, instrumentation,
parameter influencing the extraction procedure, applications): supercritical fluid
extraction (SFE), accelerated solvent extraction (ASE), sub-critical water extraction
(SWE), microwave assisted solvent extraction (MASE), membrane-based extraction,
solid phase extraction (SPE), solid phase micro extraction (SPME), stir bar sorptive
extraction (SBSE), headspace sorptive extraction (HSSE), head-space techniques, purge
and trap. Principles and advantages of hyphenathed chromatography. Coupled LC-LC
techniques: types of interfaces, column and solvent choose, applications: Coupled LCLC and LC-LC-GC techniques: types of interfaces, on-line solvent evaporator.
Multidimensional gas chromatography and GCxGC: principles, modulation systems,
choice of the columns, applications.
Statistics and Food Sensory Analysis
Module of Sensory Analysis
Objectives: The aim of the course is to supply a knowledge about the reasons of the
subjectivity inside sensorial analysis and about the methodologies that allow to increase
the level of objectivity in sensory verdicts; an important purpose is to make the student
independent in choosing the kind of tests and elaboration of data depending on
questions to answer.
Contents: Introduction to sensory techniques (mention to historic development of the
sensory testing; human subject as instrument). Anatomy, physiology and psychology of
sensory functions, in particular vision, olfaction and taste. Requirements for sensory
laboratories: test rooms and equipment. Factors influencing sensory verdicts
(physiological and psychological biases, methods for minimizing errors). Sensorial
methods; qualitative discrimination testing: does a sensory difference exist between
samples?; quali-quantitative discrimination testing (attribute difference tests: how does
attribute X differ among samples); measuring responses (scaling); panel members
(panellist general requisites, sensory thresholds, selection, training and maintenance of
panel members); descriptive analysis techniques: which sensory attributes have the
samples? And how do these attributes differ among samples?; affective tests: which
sample does consumer prefer and how much does this panelist like it?. Widening about
sensorial characteristics of some beverages and foods, standardized sensory analysis and
worksheets.
Tutorial: Sensorial practice on commercial and doctored samples and standard
solutions, with the aim of showing how senses work, how to experiment aptitudes of
panellists, how to conduct sensorial tests and how to elaborate data.
Module of Statistics Applied to Foods
Objectives: The course aims to present the characteristics of the main statistical tools
used in experimental sciences, with a particular emphasis on applicative aspects. Theory
and tutorial are strictly integrated during lessons.
Contents: Statistical inference: point and interval estimation. Hypothesis testing: type
of errors, significance level and power of a test.
One-way analysis of variance: the linear model and the assumptions on the error term.
Deviance decomposition and F test. Non normality and non homogeneity of variances.
Variance stabilizing transformations. Post-hoc tests: Tukey test and Bonferroni test.
Experimental design and analysis of variance: factorial design and two-way analysis of
variance model. Interpretation of the interaction term. Randomized blocks design. Fixed
and random effects.
Linear regression: the linear regression model. Parameters estimation and hypothesis
testing. Goodness of fit measures. Residuals and diagnostics. Outliers detection.
Dummy variables. Collinearity. Stepwise methods for model selection.
Response surface analysis: Central composite design. Linear and quadratic response
surfaces.
Statistical methods in chemometrics: introduction to multivariate analysis. Principal
components. Cluster analysis.
Measurement error theory: repeatability and reproducibility of a measure. Calibration.
Tutorial: Excel and R for data handling and analysis; Analysis of real data sets.
Thermodynamics and heat transfer, and Plants for the food
industry
Module of Thermodynamics and heat transfer
Objectives: The first objective is to provide the students with the necessary background
for the formulation of first and second law balances. The acquired notions are applied to
the analysis of engineering cycles, psychrometry and refrigerating plants. Further on,
the analysis of conduction, convection and radiation processes is performed. The
acquired notions are utilized for modeling heat transfer processes in components,
systems and plants of interest to food science.
Contents: Thermodynamics: SI Units and dimensions. Mass balance, work, heat, open
and closed systems. Energy and first law of thermodynamics, internal energy, enthalpy,
energy analysis of cycles. Second law of thermodynamics, Carnot cycle, entropy. Ideal
gas, p-v-t relation for ideal gases and pure substances. Psychrometric systems, relations,
charts, applications. Refrigeration and heat pump systems, refrigerants, vapourcompression cycles. Heat transfer: Fourier, Poisson and Laplace equations. Onedimensional steady-state conduction. Transient conduction with the lumped capacitance
method and for semi-infinite solids. Internal and external flow with forced convection.
Natural convection. Heat exchangers, LMTD and NTU methods. Radiative heat
exchange between surfaces.
Module of Plants for the food industry
Objectives: to provide knowledge of the functionality of machines operating in various
processes of the agri-food industry, with special emphasis on the oenological and milk
product sectors.
Contents: I materiali nelle industrie agroalimentari. Evoluzione nel tempo a tipologie.
Materiali organici a naturali: legno; cellulosa; fibre vegetali; gomme. Strutture dei
principali materiali, strutture cristalline dei solidi a delle leghe metalliche, proprietà
meccaniche a deformazioni. Diagrammi di stato delle leghe metalliche. Caratteristiche
di deformabilità a comportamenti alla trazione. Prove di durezza, proprietà fisiche,
caratteristiche termiche a di protezione contro la corrosione. Diagrammi di stato per
ghise a acciai a loro ciclo siderurgico. Ghise bianche a grigie a loro utilizzazione.
Classificazione degli acciai, acciai speciali, inossidabili a loro impiego. Principali
trattamenti termici degli acciai. I polimeri plastici. Classificazione a processi di
polimerizzazione. Solidificazione dei polimeri a operazioni di fermatura. Proprietà
chimiche, fisiche a meccaniche dei polimeri. Principi di rafforzamento. Polimeri
termoplastici a termoindurenti, loro caratteristiche e settori d’impiego. Elastomeri:
caratteristiche principali a applicazioni. Vetro: proprietà meccaniche; processi di
lavorazione; preparazione delle bottiglie. I materiali ceramici: lavorazioni; proprietà;
settori applicativi.
2. I contenitori nelle industrie agroalimentari. I contenitori in legno: cenni alla
costruzione di botti a caratelli. Contenitori in cemento armato. Contenitori in acciaio.
Costruzione e caratteristiche di resistenza agli agenti chimici. Contenitori in P.R.EV.
Caratteristiche e utilizzazione.
3. La movimentazione dei prodotti agroalimentari. Sistemi di trasporto a tappeto, coclea
ed a tazzette. Sistemi di trasporto pneumatici. Sistemi idraulici: tubazioni; raccordi;
valvole; guarnizioni. Caratteristiche principali delle pompe: portate; prevalenze;
parametri di funzionamento. pompe volumetriche alternative: a pistoni; a membrana.
Pompe volumetriche rotative: a lobi; ad ingranaggi; a palette; con rotore flessibile; a
vite eccentrica; a tamburo eccentrico; a rotore ellittico; peristaltiche. Pompe centrifughe:
generalità; pompe monostadio, pompe autoadescanti; pompe a palette; pompe ad anello
liquido; pompe a girante arretrata o a vortice.
4. I sistemi termici. Principali tipologie di scambiatori di calore: scambiatori a piastre; a
fascio tubiero; a corpo raschiato; a serpentino. Cenni a condensatori ed evaporatoriMacchine per la produzione del vapore: a tubi di fumo a tubi d’acqua; a olio diatermico.
Trattamento dell’acqua. Ciclo frigorifero a macchine frigorifere.
5. La filtrazione. Meccanismi di filtrazione. Tecniche di filtrazione: con deposito; con
prepannello; ad alluvionaggio continuo; su strati filtranti; su membrana. Coadiuvanti di
filtrazione. Macchine ed impianti di filtrazione: filtri pressa; a camera di pressione; filtri
rotativi sottovuoto; flottazione. Separazione per centrifugazione a principi di
fanzionamento.
6. Linee di produzione: latte crudo; formaggi; vino.
Thermodynamics and heat transfer, and Plants for the food
industry
Module of Thermodynamics and heat transfer
Objectives: The first objective is to provide the students with the necessary background
for the formulation of first and second law balances. The acquired notions are applied to
the analysis of engineering cycles, psychrometry and refrigerating plants. Further on,
the analysis of conduction, convection and radiation processes is performed. The
acquired notions are utilized for modeling heat transfer processes in components,
systems and plants of interest to food science.
Contents: Thermodynamics: SI Units and dimensions. Mass balance, work, heat, open
and closed systems. Energy and first law of thermodynamics, internal energy, enthalpy,
energy analysis of cycles. Second law of thermodynamics, Carnot cycle, entropy. Ideal
gas, p-v-t relation for ideal gases and pure substances. Psychrometric systems, relations,
charts, applications. Refrigeration and heat pump systems, refrigerants, vapourcompression cycles. Heat transfer: Fourier, Poisson and Laplace equations. Onedimensional steady-state conduction. Transient conduction with the lumped capacitance
method and for semi-infinite solids. Internal and external flow with forced convection.
Natural convection. Heat exchangers, LMTD and NTU methods. Radiative heat
exchange between surfaces.
Module of Plants for the food industry
Objectives: to provide knowledge of the functionality of machines operating in various
processes of the food industry.
Unit Operations
Objectives: The aim of the course is to provide the students with knowledge on the
main unit operations of food technology as well as principles and laws that govern
them. Particular emphasis is given to process-product interaction. Criteria for proper
choice among the available different techniques and plants are discussed.
Contents: Unit operation concept and definition.. Mass and energy balance recalls. Unit
operations based on thermal energy transfer (cooking, blanching, pasteurisation,
sterilisation, refrigeration, freezing). Unit operations based on transfer of thermal energy
and mass (evaporation and dehydration). Unit operations based on mechanical energy
transfer
(filtration,
centrifugation,
sedimentation,
membrane
permeation,
emulsification). Unit operations based on transitions and thermodynamic equilibria
(cryoconcentration, crystallisation, distillation, solvent extraction).
Training at the food technology laboratories and pilot plant area of the Department of
Food Science
Vegetal Production
Module of Botany
Objectives: To provide essential concepts on plant anatomy and morphology, the
relations between plant form and function and the main descriptive and taxonomic
characters of thallophytes and tracheophytes.
Contents: 1. Autotrophy and heterotrophy. Origin and diversity of photosynthetic
organisms. 2. Levels of organization in biology from molecules to organisms. 3. The
plant cell: structure and function. 3.1 The chloroplast. 3.2 The cell wall. 3.3 The
vacuole. 3.4 Water and plant cells: osmotic pressure and cell turgor. 4. Plant tissues. 5.
Morphology and functions of higher plants. 5.1 The leaf: structure, anatomy and
function. 5.2 Stem anatomy: primary and secondary structure. Xilem and phloem
transport. 5.3 Root anatomy: primary and secondary structure. Water absorption and
mineral nutrition. 5.4 Leaf and stem metamorphosis. 6. Flowering plant reproduction.
6.1 Meiosis and sexual reproduction. 6.2 Angiosperm life cycle. 6.3 Flower, seed and
fruit structure. 7. Plant classification. 7.1 The algae. 7.2 Angiosperm classification:
outline of the most important families for human nutrition. Practical trials: plant
histology and anatomy by light microscopy
Module of Foodstaff Protection from Pests
Objectives: To illustrate the causes of animal (insects, mites, rodents, etc.) infestations
of foodstuffs, and identify the most suitable preventive and defence actions.
Contents: Loose and packaged foodstuffs (seeds, flours, sausages, cheese etc.) as
objects of attack by harmful animal organisms. Brief references to morphology,
anatomy, biology and ethology of the principal systematic groups involved. Description
of the harmful species most frequently found on foodstuffs in flour mills, food
industries, warehouses, markets and homes. Prevention: standards for planning of the
industries, suitable wrapping and packing materials. Management of production
activities from the point of view of protection from pests. Control methods and means
of combat: monitoring of pests, methods for the analysis of foodstuffs (filth-test).
Control by physical, mechanical and chemical means. Specific problems regarding
control of foodstuffs.
Module of Post-harvest Physiology
Objectives: To provide the students with a comprehension of the mechanisms
underlying the development of quality in fruits and vegetables, and of the main storage
techniques in order to manage the postharvest handling of horticultural products.
Contents: Postharvest physiology and quality of horticultural products: 1 Mechanisms
of fruit growth (cell division and enlargement) 1.1 Relationships between seed
development and fruit growth.1.2 Parthenocarpic fruits. 2 Physiological and
biochemical changes occurring during growth and ripening. 2.1 Description of the main
sugars and starch accumulated during develpment. 2.2 Climateric and non-climateric
products.2.3 Respiration. 2.4 Biochemistry of ethylene. 2.5 Texture and softening. 2.6
Development of colour and flavour. 2.7 Water loss and humidity 3 Harvest and quality
indexes. 4 Controlled temperature storage. 4.1 Use of modified and controlled
atmospheres. 4.2 Physiological storage disorders
Module of Plant Physiology
Objectives: This module supplies knowledge on the major metabolic pathways of
plants and on the synthesis of primary and secondary plant products.
Contents: 1. Plant respiration. 1.1 Glycolysis and oxidative penthose phosphate
pathway. 1.2 Mitochondrial respiration. 2. Photosynthesis. 2.1 Photosynthetic pigments
and capture of light. 2.3 Oxidative photophosphorylation. 2.4 Reductive cycle of
penthose phosphates. 2.5 Plants at high photosynthetic efficiency. 3. Synthesis of
oligosaccharides and polysaccharides. 3.1 Sucrose synthesis. 3.2 Starch synthesis. 3.3
Fructane synthesis. 3.4 Synthesis of cellulose, emicelluloses and pectins. 4. Synthesis of
storage lipids. 4.1 Fatty acid synthesis. 4.2 Triacylglycerole synthesis. 4.3 Spherosome
formation. 5. Synthesis of storage proteins. 5.1 Protein classification. 5.2 Protein
synthesis in Leguminosae and Gramineae. 5.3 Protein body formation. 6. Secondary
metabolites. 6.1 Terpenes. 6.2 Alkaloids. 6.3 Phenols.