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Food Chemistry

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Chemical Analysis of Food

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Academic year 2018/2019

Course ID
---
Teachers
Prof. Chiara Emilia Irma Cordero (Lecturer)
Prof. Clara Cena (Lecturer)
Year
1st year
Type
Basic
Credits/Recognition
3
Course disciplinary sector (SSD)
CHIM/10 - chimica degli alimenti
Delivery
Formal authority
Language
English
Attendance
Obligatory
Type of examination
Written
Type of learning unit
modulo
Prerequisites
Chemical Analysis of Food requires basic knowledge on fundamental disciplines such as: General and Inorganic Chemistry, Organic Chemistry, Biochemistry, Analytical Chemistry and Physical Chemistry.
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Sommario del corso

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Course objectives

The student-based learning objectives of this course include knowledge on the procedures and practices for  reliable chemical characterization of food (raw material, semi-finished procucts and final products) in view of its quality assessment (sensory quality, nutritional quality and when applicable health claims) and its safety (residues and contaminants analysis).

General framework of EU legislation on food safety and quality will be also introduced providing students of practical tools for real-world application of basic concepts in the perspective of laboratory/method accreditation (according to ISO 17025) and methods validation.

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Results of learning outcomes

Understand the chemistry underlying the principles of measurement for organic compounds in complex matrices: sample preparation (extraction, purification, pre-concentration), separation (liquid chromatography and gas chromatography) and detection (Mass Spectrometry - MS). Knowledge about principles of method validation (Commission Decision 657/2002) and accreditation according to ISO 17025.

Perspectives and new "omics" in food: foodomics and sensometabolomics (the latter exploted by a dedicated course held by Prof. Schieberle).  Understand the different analytical approach when risks related evalution is involved (food-native toxicant, contaminats, residues etc..).

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Program

The module is organized in Units.

U1 - Introduction to Food Analysis, general concepts, classical vs. advanced food analysis methodologies. Foodomics: principles and techniques, a global perspective.

U2 - Accreditation: legislation and basic concepts. Method Validation: general aspects, specific application fields, method performance parameters, practical examples.

U3 - Food Analysis methods:

a) Sample preparation: classical methods and miniaturized techniques.

b) Mass Spectrometry: basic concepts, ionization modes, analyzers and tandem mass spectrometry experiments.

c) Chromatography: overview of basic concepts, gas chromatography and liquid chromatography, instrumentation and applications.

U4 -Hyphenated techniques: GC-MS, GCXGC-MS, SPME-GC-MS, LC-MS/MS etc.. Principles and potentials in advanced food analysis applications.

U5 - Overview of applications

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Course delivery

The course will be organized in lectures and seminaries delivered by experts in different fields. Visits to official laboratories and private accreditated laboratories will be also included.

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Learning assessment methods

Written examination on lessons topics.

Example:

1. Open Question on a Course Topic - chosen by the student

2. General Question about: Accreditation, General Concepts of Method Validation, Sample Preparation Strategies, Mass Spectrometry, Foodomics, Proteomics, Hyphenated Techniques,Etc…

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Support activities

Seminaries and visits to official laboratories and private accreditated laboratories will be also programmed.

Suggested readings and bibliography

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H.D. Belitz, W. Grosh, P. Shieberle. Food Chemistry. Ed Springer (English Edition)

Ed. Yolanda Picò. CHEMICAL ANALYSIS OF FOOD: TECHNIQUES AND APPLICATIONS. Elsevier, doi: 10.1016/B978-0-12-384862-8.00011-X

Edmond de Hoffmann and Vincent Stroobant MASS SPECTROMETRY. PRINCIPLES AND APPLICATIONS John Wiley & Sons Ltd Ed. 2007 (Third Edition)



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Notes

Module Lecturer - Prof.ssa Clara CENA

Course objectives: The goal of the course is to provide students with knowledge in the field of food products, distinguished from common foods, which are intended to supplement the diet either with nutrients or with compounds with "physiological" activity, favoring the homeostasis of the organism.

Program: Information is given about the settlement of claims, that is the beneficial properties that these products can boast, and about the procedure for their approval, including an in-depth analysis of the opinions of the Panel of experts issued by the EFSA regulatory agency, expecially regarding botanicals as ingredeints.
Examples of commercial products are discussed with the students to analyze the rationale underlying their formulation.

 

Enroll
  • Open
    Enrollment opening date
    01/03/2020 at 00:00
    Enrollment closing date
    31/12/2022 at 23:55
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