Optional group:
COMUNE Orientamento unico OBBLIGATORI (30 CFU) - (show)
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30
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20410383 -
MICROBIAL BIOTECHNOLOGY IN THE AGRI-FOOD SECTOR
(objectives)
The main educational goals of the course are:
1) Acquisition of knowledge on the use of microorganisms and enzymes/molecules of microbial origin for food processing, preservation and control;
2) Acquisition of basic and advanced methodologies for the selection, identification and exploitation of microorganisms of relevance in the agri-food sector;
3) Acquisition of logical means and knowledge for interrogating scientific databases, and for drafting and executing experimental protocols.
The expected learning outcomes are the acquisition of theoretical knowledge in the field of microbial biotechnology applied to the agri-food sector, of practical skills for the design and execution of laboratory experiments, and of critical ability to search and evaluate scientific literature data.
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RAMPIONI GIORDANO
( syllabus)
The course aims at providing to the student:
- adequate knowledge and understanding on the use of microorganisms and enzymes/molecules of microbial origin for food processing, preservation and control;
- adequate applied knowledge for the selection, identification and exploitation of microorganisms of relevance in the agrifood sector, for drafting and executing experimental protocols, and for retrieving and critically reviewing relevant scientific literature from on-line databases (making judgements).
During the course the following topics will be covered:
• Isolation and characterization of microorganisms of relevance in agrifood.
• Functional characterization of newly isolated microorganisms.
• Metagenomics for the identification of enzymes of relevance in agrifood.
• Biosensors in agrifood: generation and exploitation.
• Standard and advanced methodologies for the enumeration of microorganisms in food matrices.
• Production of recombinant proteins of interest in agrifood.
• Molecular techniques for improving the activity of agrifood enzymes.
• Genetic improvement of microorganisms of relevance in agrifood.
• Identification of antibacterial and anti-biofilm agents.
• Exploitation of natural and engineered plant growth promoting bacteria.
• Natural, non-conventional and engineered yeasts for brewing.
• Natural and engineered probiotics.
( reference books)
Selected topics will be available on suggested Microbiology and Microbial Biotechnology books, as indicated in the following reference list. Specific research papers and experimental protocols will be provided during theoretic lessons on advanced research topics and laboratory practices.
Innovative teaching will be promoted by cloud-sharing of power-point presentations illustrating the main topics of the course. Moreover, students will be encouraged to make use of web-based resources and databases to autonomously increase their knowledge on specific advanced topics.
Students will be received at the best of their convenience if an appointment has been fixed at the end of the lessons or by email.
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CHIM/11
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48
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20402464 -
IL MADE IN ITALY AGRO-ALIMENTARE: ECONOMIA, STORIA E CULTURA
(objectives)
The course traces the origins and development of typical products of the Italian agro-food culture to the birth of Made in Italy, it is understood as the result of an economic exploitation strategy and a symbol of Italian industrial excellence. Next to the historical reconstruction we will develop the deepening of the economic importance of the Made in Italy food, with particular reference to the sector role in Italian foreign trade and its position in the global value chains.
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20402464-2 -
IL MADE IN ITALY AGRO-ALIMENTARE: ECONOMIA, STORIA E CULTURA - MODULO II
(objectives)
The course traces the origins and development of typical products of the Italian agro-food culture to the birth of Made in Italy, it is understood as the result of an economic exploitation strategy and a symbol of Italian industrial excellence. Next to the historical reconstruction we will develop the deepening of the economic importance of the Made in Italy food, with particular reference to the sector role in Italian foreign trade and its position in the global value chains.
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D'ERRICO RITA MARIA MICHELA
( syllabus)
The programme is organised along three routes paths:1) A brief overview of contemporary economic history with particular attention to the birth and development of the food industry and the evolution of consumption in a unified Italy, within the wider context of Italian and international industrial development;2) The transformations of agriculture and the territory - taken in its broader meaning of a combination of environmental and cultural factors. In this context. Themes such as the relationship between the industrial revolution and agriculture, water management and interventions in the territory, between the 19th and 20th centuries, will be examined in depth;3) The history of food, Italian food traditions and production techniques; focus on the peculiarities of Italian production (e.g. dairy industry, milling, canning and preserves) and the development of food and wine. The Italian way in the construction of trade exchange systems and in the development of agri-food production of excellence (e.g. the birth and affirmation success of Made in Italy brands).
( reference books)
Giovanni Rebora, Culture of the fork. A brief Histori of food in Europe, CUP, 2001 (full text is on line in SBA)
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NARCISO ALESSANDRA
( syllabus)
The programme is organised along three routes paths:1) A brief overview of contemporary economic history with particular attention to the birth and development of the food industry and the evolution of consumption in a unified Italy, within the wider context of Italian and international industrial development;2) The transformations of agriculture and the territory - taken in its broader meaning of a combination of environmental and cultural factors. In this context. Themes such as the relationship between the industrial revolution and agriculture, water management and interventions in the territory, between the 19th and 20th centuries, will be examined in depth;3) The history of food, Italian food traditions and production techniques; focus on the peculiarities of Italian production (e.g. dairy industry, milling, canning and preserves) and the development of food and wine. The Italian way in the construction of trade exchange systems and in the development of agri-food production of excellence (e.g. the birth and affirmation success of Made in Italy brands).Further, PDOs and PGIs products will be discussed in their historical, legislative and economics frameworks; food labels, novel food, history and evolution of Italian cuisine in a gender dimension.
( reference books)
Giovanni Rebora, Culture of the fork. A brief History of food in Europe, CUP, 2001 (full text is on line in SBA)Narciso, A. and Fonte, M. (2021) “Making Farm-to-Fork Front-of-the-Pack: Labelling a Sustainable European Diet”, The International Journal of Sociology of Agriculture and Food. Paris, France, 27(1), pp. 54–70. doi: 10.48416/ijsaf.v27i1.450.Narciso A. (2021) — “Pandemic Food”. Rethinking agri-food after COVID-19. RiMe. Rivista dell'Istituto di Storia dell'Europa Mediterranea.DOI: https://doi.org/10.7410/1526Further texts and articles will be given during classes/seminars.
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SECS-P/12
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20402465 -
LA QUALITA' E LA CERTIFICAZIONE DEI PRODOTTI ALIMENTARI
(objectives)
The course aims at providing the student insights about the latest interventions of the European Communities on the planning, management, monitoring, coordination and training in the entire production chain of food. They will be dealt with in particular the following arguments: a) modernization of the legislation in order to obtain a consistent and transparent system of rules; b) strengthening of controls going to cover the entire food chain; c) improving the efficiency of the scientific advisory system; d) allocation of responsibility for food safety to producers; e) implementation of the new certification and labeling (the new label is the EEC 1169/2011 of 12.13.2014).
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MARTUCCI OLIMPIA
( syllabus)
The course is divided into two modules: a first general module on the certification and management of the quality system in the agri-food chain, and a second, more analytical module, focused on the aspects of "Sustainability" in the Agri-food sector.
Regarding the first module:
INTRODUCTION TO CERTIFICATIONS: TRANSPARENCY, TRACEABILITY AND TRACEABILITY OF PRODUCTIONS: origin of certifications; evolution of the concept of quality; food chain concept; classify the certifications; concentration of certification in EU 27 and in Italy; the quality chain and the relevant legislation.
MANAGEMENT OF THE QUALITY SYSTEM IN PRODUCTIONS: The agri-food context and the relevant legislation; business system analysis; quality system configuration; quality system management; data processing of the quality system
FOOD SAFETY: the search for quality in nutrition; food safety and biological, chemical and physical hazards; inspiring principles of the new European legislation on food safety; the new Regulations of the "Hygiene Package"; European legislation in the food sector; materials in contact with food products (M.O.C.A.); the national and EU regulatory framework; labeling and presentation of food products
MANAGEMENT OF PROCUREMENT, SALES AND LOGISTICS: The logistic cycle and the basic inputs of the definition process; the stages of the purchasing process; supply management models; Brand loyalty, store loyalty and selection of suppliers; the effects of logistics on supplier evaluation; logistics outsourcing
THE HAZARD ANALYSIS AND CRITICAL CONTROL POINTS HYGIENIC SELF-CONTROL SYSTEM (HACCP); HACCP system (tasks and functions); Importance of visual inspection; Importance of verification of stored goods and importance of its rotation; Basic hygiene rules; Evaluation and control of temperatures and microclimate; Hygiene of equipment structures; Insights on the regulatory framework; Human resources management; Relationship with the various subjects involved in the food process
( reference books)
•CHIACCHIERINI E., LUCCHETTI M.C., “Materie prime, trasformazione ed impatto ambientale” Edizioni Kappa
•BUFFAGNI, BURCHI, GALLIO, TARABELLA, VARESE “Consumatori e imprese: la disciplina delle informazioni sugli alimenti: considerazioni merceologiche e normative” Giappichelli Editore
•PERI, LAVELLI, MARJANI “Qualità nelle aziende e nelle filiere agroalimentari. Gestione e certificazione dei sistemi per la qualità, per la rintracciabilità e per l’igiene.” Edizione HOEPLI
•Dispense a cura dei docenti
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ACAMPORA ALESSIA
( syllabus)
The course is divided into two modules: a first general module on the certification and management of the quality system in the agri-food chain, and a second, more analytical module, focused on the aspects of "Sustainability" in the Agri-food sector.
CIRCULAR ECONOMY AND SUSTAINABILITY IN THE AGRI-FOOD SECTOR; Sustainable food systems; The environmental impact of the agri-food sector; Circular economy and circular business models for the agri-food sector; Carbon neutrality: models and tools; The life cycle methodology for calculating the environmental footprint of food products; Environmental process and product certifications.
( reference books)
•CHIACCHIERINI E., LUCCHETTI M.C., “Materie prime, trasformazione ed impatto ambientale” Edizioni Kappa
•BUFFAGNI, BURCHI, GALLIO, TARABELLA, VARESE “Consumatori e imprese: la disciplina delle informazioni sugli alimenti: considerazioni merceologiche e normative” Giappichelli Editore
•PERI, LAVELLI, MARJANI “Qualità nelle aziende e nelle filiere agroalimentari. Gestione e certificazione dei sistemi per la qualità, per la rintracciabilità e per l’igiene.” Edizione HOEPLI
• Lecture notes provided by the professors
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SECS-P/13
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48
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20410381 -
GROUNDWATER IN THE AGRI-FOOD SECTOR
(objectives)
The course will explain the hydrogeological processes at the origin of the availability of groundwater resources for the human consumption. Starting with the definition of the continental water cycle, skills about the recharge, the circulation and the outflow of groundwater will be achieved. The course will be provide specifications on the criteria for classification of drinking waters and mineral waters, based on the hydrogeological features. The ultimate objective of this course is to allow a better understanding of the geological and hydrogeochemical mechanisms responsible for the different chemical composition of the drinking water and the genesis of the main Italian mineral waters.
Also, the course includes educational tours in natural spring areas and in mineral water pumping and bottling plants.
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GEO/05
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20410513 -
BIOMOLECULAR METHODOLOGIES FOR THE QUALITY AND MICROBIOLOGICAL SAFETY OF FOOD
(objectives)
The main educational goals of the course are:
1) Acquisition of knowledge on the use of microorganisms and enzymes/molecules of microbial origin for food processing, preservation and control;
2) Acquisition of basic and advanced methodologies for the selection, identification and exploitation of microorganisms of relevance in the agri-food sector;
3) Acquisition of logical means and knowledge for interrogating scientific databases, and for drafting and executing experimental protocols.
The expected learning outcomes are the acquisition of theoretical knowledge in the field of microbial biotechnology applied to the agri-food sector, of practical skills for the design and execution of laboratory experiments, and of critical ability to search and evaluate scientific literature data.
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Devirgiliis Chiara
( syllabus)
The course will illustrate the methods for the detection and quantification of the microorganisms found in food, including any pathogens in relation to the products characteristics and limitations arising from the regulations. In laboratory exercises students will perform some of the most common microbiological analysis of foods in order to determine the microbial load and the suitability or not for human consumption.
Topics covered:
- Description of the main foodborne micro-organisms
- Control of microorganisms in foods
- Food safety: legislative aspects
- Sampling techniques
- Microbiological analysis of foods
- Cultivation methods and coltural media for microbiological analysis of foods: sample preparation, plating techniques, counting techniques, isolation of food microorganisms
- Alternative methods for the microbiological analysis of food
- Research of the main foodborne micro-organisms
- Identification of microorganisms on phenotypic and molecular basis
- Molecular techniques for the identification of microorganisms: ribosomal DNA analysis, Amplified Ribosomal DNA Restriction Analysis (ARDRA), Random Amplification of Polymorphic DNA (RAPD), sequencing
- Analysis of complex microbial communities through metagenomic and culture-independent techniques: Denaturing Gradient Gel Electrophoresis (DGGE), Next Generation Sequencing (NGS)
- Proteomics techniques applied to the analysis of food quality and safety
- Bacteriophages as biocontrol agents and applications in food microbiology
- Resistance to antibiotics and implications on the quality and safety of fermented foods
- Critical reading of scientific articles
( reference books)
MICROBIOLOGIA ALIMENTARE APPLICATA. L. Cocolin, M. Gobbetti, E. Neviani. Casa Editrice Ambrosiana (2022)
MICROBIOLOGIA DEGLI ALIMENTI. A. Galli Volonterio. Casa Editrice Ambrosiana (2005)
MICROBIOLOGIA DEI PRODOTTI ALIMENTARI. G. A. Farris, M. Gobbetti, E. Neviani, M. Vincenzini. Casa Editrice Ambrosiana (2012)
Slides from the lessons
Specific scientific articles
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ARIENZO Alyexandra
( syllabus)
The course will focus on the methods used for the detection and quantification of microorganisms in food samples, including pathogenic bacteria, according to the intrinsic properties of different food samples and the operating procedures specified by international standards. Emphasis will be given to European regulatory requirements and voluntary standards. Traditional microbiological methods, referred by law as reference methods for the evaluation of food quality and safety, will be analyzed in detail. Special attention will also be dedicated to alternative methods recently in use or under investigation for the analysis of food samples including biochemical, immunological and genetic methods. The advantages and drawbacks linked to the different approaches will also be analyzed.
During laboratory activities students will evaluate safety of different food samples through the application of reference microbiological techniques for the detection and quantification of the microorganisms of interest, following the entire analytical process, from sampling to final confirmation.
( reference books)
MICROBIOLOGIA DEI PRODOTTI ALIMENTARI. G.A. Farris, M. Gobbetti, E. Neviani, M. Vincenzini.
Casa Editrice Ambrosiana (2012)
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BIO/19
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20410188 -
MOLECOLE ORGANICHE NEGLI ALIMENTI
(objectives)
The course aims to examine some classes of compounds widely used in the food industry, highlighting the correlation between chemical structure (presence of functional groups, steric characteristics and lipophilic), activities, interaction with specific receptors (organoleptic properties, sensory, etc.). And stability in various chemical and physical conditions.
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GASPERI TECLA
( syllabus)
Cultural skills (Knowledge of): The course aims to provide students with the chemical basis of the structure, the properties, and the reactivity of the main classes of molecules present in food, as well as to illustrate the possible chemical modifications that these constituents undergo during the process cooking and / or storage.
Methodological skills (How to carry out): at the end of the course, the student will be able to analyze and discuss the mechanisms of interaction and transformation of the most important macro and micro nutrient classes present in food, as well as how to carry out a qualitative and a quantitative analysis of such constituents using HPLC.
The course is divided into 3 main sections:
Part 1: an overview of the principal classes of molecules (sugars, polysaccharides, lipids, proteins) that are present in food. The chemical properties of such substances dramatically condition the most important chemical and physical features of every food.
Part 2: the various substances are going to be gathered and addressed with respect the kind of contribution given to each food (i.e. colours, flavouring, vitamins, preservatives, poisonous compounds, minerals).
Part 3: Water.
Practical experiences will also be carried out (Chromatography: separation of β-carotene from chlorophyll from spinach pesto; Solvent extraction: how to separate acid, basic and neutral substances; HPLC: Quantitative analysis of caffeine; GC-MS: Qualitative analysis of lipids; Synthesis of Banana essence
( reference books)
Libri di testo:
Tom P Coultate in "La chimica degli Alimenti", Zanichelli
Paolo Cabras, Aldo Martelli in " Chimica degli Alimenti", Piccin
Patrizia Cappelli, Vanna Vannucchi in "Principi di Chimica degli Alimenti", Zanichelli
Lecture notes and bibliographical references will be provided
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CHIM/06
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12
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20402454 -
POLITICHE AGRICOLE, SVILUPPO ECONOMICO E SICUREZZA ALIMENTARE
(objectives)
The course aims to analyze the agriculture and agri-food sector's role in the processes of growth and development, with particular reference to two aspects: 1) the manner in which the development of the agri-food sector have an impact on food security, referring to different contexts development and, therefore, understood both in terms of quantity (little or too much nutrition) and qualitative (good or bad nutrition and wholesomeness of food); 2) the manner in which this role is manifested in the Italian and the related economic and social consequences.
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SARDONE ROBERTA
( syllabus)
“Politiche agricole, sviluppo economico e sicurezza alimentare” (B)
This part of the course aims to provide a wide analysis of the composition and structural characteristics of the Italian agri-food system, also in relation to recent dynamics and evolution, with particular attention to the following matters
First Term
The role of the agri-food system within the Italian economy:
Structure, economic relevance and evolution of agricultural sector
The diversification in the Italian agriculture: alternative sources of farm income, production of public goods and services for citizens
Structure and economic relevance of food industry
Structure, economic relevance and evolution of food consumption: new lifestyles in Italy
The characteristics of distribution: from traditional retailers to the more innovative forms of supply (short chains)
Second Term:
The fishery and aquaculture sectors
The Italian agri-food international trade
Compliance with environmental protection of agriculture: Organic and Biodynamics Farming
Quality Products (PDO, PGI, TSG)
Tourism and Eno-gastronomy
Country and City relationship, Urban and Periurban Agriculture
Food Policies
( reference books)
Useful Tests for the Course “Politiche agricole, sviluppo economico e sicurezza alimentare” (B)
Annuario dell’agricoltura italiana, Volumi vari, capitoli vari, CREA Centro Politiche e Bioeconomia;
L’agricoltura italiana conta 2019, CREA Centro di Politiche e Bioeconomia;
Bioreport 2020, Rete Rurale Nazionale;
Il settore ittico in cifre 2015, CREA;
Agricoltura, cibo e città, CURSA, 2014;
R. Fanfani, R. Sardone (2017), La diversificazione delle attività in agricoltura: opportunità, sviluppo dei redditi e nuove sfide della societภin Annali dell’Accademia Nazionale di Agricoltura, Volume CXXXVI, anno 2016, Bologna.
FIPE, Ristorazione, Rapporto 2019, Ufficio Studi Confcommercio
ISMEA-Qualivita, Rapporto, anni vari;
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GIARE' FRANCESCA
( syllabus)
It will be presented topic related to the relationship between the agro-food sector and the socio-economic and cultural contexts, with particular attention to the following aspects:
- Agriculture and agri-food sector: evolution, main characteristics, strengths and critical issues
- Agricultural Policies
- relationship among health, lifestyle and nutrition, with particular regard to urban and rural contexts, local cultures, migratory phenomena;
- relationship between Italian food and wine excellence and the construction of balanced diet;
- Mediterranean diet and other geographically located diets;
- right to food, food shortages, quality of food available;
- food waste: quantification, causes, norms, agricultural (circular agriculture) and social case studies (reuse and reallocation);
- specific food choices and impact on agri-food system: intolerances and allergies; ethical and social choices; food segregation, healthiness and certification;
- diversification processes of Italian agriculture for specific community needs (Ho.re.ca, City Farms, Social Farming);
- agricultural policies (rural development programs, waste, certification, etc.) and other policies;
- agro-food innovation and research system (novel foods, functional foods, ethnic foods, etc.).
( reference books)
- Annuario dell’agricoltura italiana, Volume 2020, capitoli vari, CREA Centro Politiche e Bioeconomia;
- F. Sotte, La politica agricola europea. Storia e analisi; alcuni capitoli;
- F. Giarè, R. Sardone (2017), La diversificazione delle attività in agricoltura: agriturismo, fattorie didattiche e agricoltura sociale¸ in Annali dell’Accademia Nazionale di Agricoltura, Volume CXXXVI, anno 2016, Bologna.
- P. Conforti, F. De Filippis (2015), Geopolitica dell’alimentazione e della sicurezza alimentare.
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SECS-P/02
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20402462 -
STORIA DELLE CULTURE ALIMENTARI
(objectives)
The course aims to illustrate the character of the main food crops, highlighting their change over time depending on the transformation from agricultural to industrial society.
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MONINA GIANCARLO
( syllabus)
This course first settles the framework of the theoretical and methodological aspects of the history of food cultures. In particular, the class will focus on the economic, cultural, and social features that have marked the imaginary and the use of food in the contemporary age.
The first part of the course (6 hours) is devoted to the introduction of the theoretical and methodological aspects of cultural history and the history of material cultures. The second part of the course (6 hours) addresses the long-term historical changes of agriculture in the contemporary age. The third part of the course (18 hours) is concerned with the history of Italian food culture with particular attention to Mediterranean food cultures. The fourth part of the course (18 hours) is focused on four aspects on the cultural relations between food and society: food and the environment, food and inequalities, food and wright, food and religions.
( reference books)
Main reference text:
Alberto Capatti e Massimo Montanari, La cucina italiana. Storia di una cultura, Roma-Bari, Laterza 2017, 424 p., € 14,00.
A book to be chosen from:
Piero Bevilacqua, Il cibo e la terra. Agricoltura, ambiente e salute negli scenari del nuovo millennio, Roma, Donzelli, 2018, 215 pp., € 11,00.
Alberto De Bernardi, Il paese dei maccheroni. Storia sociale della pasta, Roma, Donzelli, 2019, 262 pp., € 30,00.
Massimo Montanari (a cura di), Cucina politica. Il linguaggio del cibo fra pratiche sociali e rappresentazioni ideologiche, Bari-Roma, Laterza, 2021, 328 pp., € 19,00
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M-STO/04
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20410510 -
TECHNOLOGIES FOR TYPICAL PRODUCTIONS
(objectives)
The course aims to provide a detailed examination of industrial chains "elective" gastronomic excellence (Cereal derivatives, olive oil, dairy products, vegetable preserves, honey, meat products, nervine drinks ).
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ALFIERI ARCADIO
( syllabus)
With regard to Module II, the origins, processing technologies and typical characteristics of the products most commonly used by catering companies will be treated, with insights regarding the methods, production and storage techniques (pasteurization, sterilization, refrigeration, etc.) of the following supply chains: Meat and cured meat, Typical dairy poducts, Balsamic vinegar, Olive oil, Seed oils and margarines, Eggs and egg products, Dried fruit.
COURSE PROGRAM
The concept of typical food: DOP, IGT, STG.
Illustration of the Atlas of Typical Products "Food, Wine & Spirits" of the Qualivita Foundation.
Meat and cured meat.
Types, composition and quality of beef, pigmeat and poultrymeat. The slaughtering process. Cutting and processing of carcases for the production of fresh and frozen meat. Canned meat. Characteristics and industrial processes of production of cured meats. Preservation and alteration of cured meats.
Typical dairy products.
Milk and its derivatives. Unit operations in the industrial production of cheeses. Types of cheeses. Main defects and alterations.
Balsamic vinegar.
Balsamic vinegar and traditional balsamic vinegar of Modena and Reggio Emilia.
Olive oil
Classification and types of vegetable oils. Raw materials and production process of extra virgin olive oil. Plant engineering for the industrial production of extra virgin olive oil.
Alterations of oils. Hydrolytic and oxidative rancidity.
Seed oils and margarines.
Oil extraction. Main seed oils. Definition of margarine and its composition. Hydrogenation of oils. Preparation and classification.
Eggs and egg products.
Structure and chemical composition. Classification and conservation. Egg products. Main defects and alterations.
Dried fruit.
Types of fruits. Figs, apricots and dried plums. Dried oilseeds.
( reference books)
• Lecture notes by the teacher
• P. Cappelli, V. Vannucchi - Principi di chimica degli alimenti. Conservazione, Trasformazioni, Normativa. - Ed. Zanichelli
• Atlante dei prodotti tipici “Food, Wine & Spirits” Fondazione Qualivita
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AGR/15
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Optional group:
Corsi a libera scelta - (show)
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20410116 -
INTRODUZIONE ALLA MATERIA SOFFICE PER L'ENOGASTRONOMIA
(objectives)
The course aims to provide the student with the basic physical knowledge of the subjects of interest in food and wine, their preparation and preservation (lyophilization, cryopreservation, packaging).
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BRUNI FABIO
( syllabus)
There is no fixed program, and the topics discussed in class will be selected by the students according to their interests and curiosity. The idea behind this course is to train the students to look at the scientific literature on soft matter adapted and applied to food-related problems, encouraging them to investigate further a chosen topic, possibly designing a simple experiment testing the acquired knowledge, and to collect all this activities in a short paper.
( reference books)
1. Soft condensed matter physics of foods and macronutrients, Salvatore Assenza & Raffaele Mezzenga.
Nature Reviews Physics 1, 551–566 (2019).
2. Soft matter food physics—the physics of food and cooking, Thomas A Vilgis. Rep. Prog. Phys. 78 124602 (2015).
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FIS/07
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48
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20410514 -
MEASUREMENTS, INSTRUMENTS AND SENSORS FOR FOOD INDUSTRY
(objectives)
The course aims to get the student to acquire the techniques and the use of the equipment and sensors necessary for the production of food and wine and food products, to evaluate their quality, as well as to acquire skills in developing techniques and solutions for achieve quality and yield improvements of production.
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LECCESE FABIO
( syllabus)
First Part: Metrological Section
Concept of Measure and its Philosophical Interpretation, Definition of the Concept of Quality, Definition of Measure, General Algorithm for Measures, Concept of Uncertainty, Measure Scales: Identity, Ordinal and Extensive, No-Direct Measures, International Measurement System, Standard, Measure Methods, Instrumentation.
Concepts of Sensor and Trasducer, Examples of Sensors, Examples and Applications of Sensors in the Agro-Food Chain, Introduction to the Analogical and Digital Measurement Chain, the Monitoring, the Feedback, Typical Instrumentation for Agro-Food Applications.
Introduction to Organoleptic Metrology, Quality Food Evaluation, Realization of an Example of Survey Module for Organoleptic Test, Test for the Quality Food Evaluation.
Second Part: Chemical Section
Definition and fundamental quantities: response, sensitivity, reversibility, resolution, noise, limit of detection, accuracy and reproducibility, drift.
Sensors and dosimeters: differences and characteristics.
Chemistry related to the sensing mechanisms: VOCs (Volatile organics compounds), gas-solid, liquid-solid interactions.
The electronic nose and the technologies related to the Gas Sensing: Metal Oxide Semiconductor Sensors (MOS), Quartz Crystal Microbalance (QCM), Surface Acoustic Wave sensors (SAW), Amperometric sensors, Optical sensors, Pellistor sensors, Conductive Organic Polymer sensors.
Applications of the electronic nose: eg. discrimination of origin of wines, authenticity of dairy products, discrimination of coffee based on the volatile fraction, aging of fish products based on the detection of amines, aging of fruit and meat on the volatile fraction, classification of EVO oils etc.
The electronic tongue and the technologies related to sensors in liquid: potentiometric sensors, arrays of voltammetric sensors, optical sensors.
Applications of electronic tongue: monitoring of commercial water samples, detection of the organic fraction in fruit-based drinks, studies of the origin of tea.
Spectroscopic techniques as a validation tool in the food and wine field
( reference books)
Slides provided by the Professor.
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TORTORA LUCA
( syllabus)
CHIM / 03 Chemical sensors - Prof. Luca Tortora
• Definition and fundamental quantities: response, sensitivity, reversibility, resolution, noise, detection limit, accuracy and reproducibility, drift.
• Sensors and dosimeters: differences and characteristics.
• Chemistry behind the chemical sensing mechanisms: coordination chemistry, VOCs (Volatile organics compounds), gas-solid, liquid-solid interactions.
• The electronic nose and the technologies related to Gas Sensing: Metal Oxide Semiconductor Sensors (MOS), Quartz Crystal Microbalance (QCM)
• Applications of the electronic nose: eg. discrimination of origin of wines, the authenticity of dairy products, discrimination of coffee based on the volatile fraction, aging of fish products based on the detection of amines, aging of fruit and meat on the volatile fraction, classification of EVO oils, etc.
• The electronic tongue and the technologies related to sensors in liquid: potentiometric sensors, arrays of voltammetric sensors, optical sensors.
• Applications of the electronic tongue: monitoring of commercial water samples, detection of the organic fraction in fruit-based drinks, studies of the origin of tea.
Hints of multivariate data analysis
( reference books)
Slides of the teacher
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CHIM/03
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24
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ING-INF/07
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24
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ITA |
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20410472 -
credits chosen by the student
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6
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48
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ITA |
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20410473 -
credits chosen by the student
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12
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96
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ITA |
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20410594 -
L’Agenda 2030 delle Nazioni Unite per lo sviluppo sostenibile - Le implicazioni per le Scienze della Vita e della Terra
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Modulo di Base
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3
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20
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ITA |
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L’Agenda 2030 delle Nazioni Unite per lo sviluppo sostenibile - Le implicazioni per le Scienze della Vita e della Terra
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3
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GEO/03
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Elective activities
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ITA |
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