DEPARTMENT OF AGRICULTURE, FOOD AND ENVIRONMENT
Bachelor's Degree in Food Science and Technology
Academic Year 2015/2016 - 3° Year - ALIMENTAZIONE E SALUTE Curriculum and VALORIZZATION OF TYPICAL PRODUCTS Curriculum
Bachelor's Degree in Food Science and Technology
Academic Year 2015/2016 - 3° Year - ALIMENTAZIONE E SALUTE Curriculum and VALORIZZATION OF TYPICAL PRODUCTS Curriculum
Food composition and Analysis
12 CFU - 1° Semester
Teaching Staff
BARBARA TOMASELLO - Module CHIMICA DEGLI ALIMENTI - CHIM/10 - 6 CFUELENA ARENA - Module Food analysis - AGR/15 - 6 CFU
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
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