Food composition and Analysis

Academic Year 2015/2016 - 3° Year - Curriculum ALIMENTAZIONE E SALUTE and Curriculum VALORIZZAZIONE DEI PRODOTTI TIPICI
Teaching Staff
  • CHIMICA DEGLI ALIMENTI: Barbara Tomasello
  • Food analysis: Elena Arena
Credit Value: 12
Scientific field
  • CHIM/10 - Food chemistry
  • AGR/15 - Food science and technology
Taught classes: 64 hours
Term / Semester:

Detailed Course Content

  • Food analysis

    The aims of the course is to give to students the basics notions on the risks and the role of a laboratory of chemical and physical analysis of food. In particular, at the end of the course, the student will be able to choose the appropriate analytical methods, to prepare the sample, to carry out the analysis and to perform stoichiometry calculations and to understand the obtained results by comparing them with legal limits and /or quality parameters.

Textbook Information

  • Food analysis

    1. Cabras P., Tuberoso C.I.G. Analisi dei prodotti alimentari. Piccin Nuova Libraria S.p.a., 2013.

    2. Mannino S., Bianco M.G. Esercitazioni di analisi chimica dei prodotti alimentari Edizioni Tecnos s.r.l., 1996