PHISICO-CHEMICAL AND SENSORY ANALYSIS

The aims of the course is to give to students the basics notions on the role of a laboratory of chemical, physical and sensoryal analysis of food. In particular, at the end of the course, the student will be able to choose the appropriate analytical and sensory evaluation 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.

The course includes 28 hours of lectures (or at a distance) and 42 hours of practical exercises, laboratory tests, carrying out exercises, laboratory reports.

The hours of frontal teaching will provide the student the knowledge of the basic notions of the used methods in the chemical, physical and sensory evaluation analysis of food products.

The hours of exercises will allow the student to be able to choose and apply the appropriate analytical and sensory evaluation methods.

If teaching is done in mixed or remote mode, specific changes to the program may need to be made.

Learning assessment may also be carried out on line, should the conditions require it.

Laboratory safety, Concentrations (molarity, normality, weight / weight, weight / volume, volume / volume), dilutions, expression of results in the appropriate measure units; Gravimetric analysis, volumetric analysis. Validation of analytical methods: recovery, limit of detection and of quantification, accuracy and precision, RSD e (RSD) r. Systematic and random errors, calibration curve and linearity.

Analytical methods for the analysis of milk and dairy products; Analytical methods for the analysis of musts and wines; Analytical methods for the analysis of oils; Analytical methods for the analysis of honey; Analytical methods for the analysis of drinking water

Sensory analysis as a tool to define the quality of food; Physiology of the senses; The laboratory of sensory analysis; selection and training of judges; qualitative, quantitative, descriptive and affective discriminating tests.

1. Cabras P., Tuberoso C.I.G. Analisi dei prodotti alimentari. Piccin Nuova Libraria S.p.a., 2013.
2. Reg CEE 2568/1991; Reg CE 1989/2003; Reg CE 640/2008 english version
3. Council Directive 2001/110/EC
4. E. Pagliarini “Valutazione sensoriale aspetti teorici, pratici e metodologici” Ulrico Hoepli Editore 2002 Milano.
5. Official Methods of Analysis of AOAC International 2005