Università Roma Tre

First Part: Introduction on Metrology
Concept of Measure and its Philosophical Interpretation, Definition of the Concept of Quality, Definition of Measure, Measure as Information and Measure as Utilization, General Algorithm for Measures, Introduction to Representational Theory, Concept of Quality within the Representational Theory, Concept of Uncertainty within the Representational Theory, Measure Scales, Identity Scales, Ordinal Scales, Extensive Scales, No-Direct Measures, International Measurement System, Standard, Classification of the Measure Methods, Direct Method and Instrumentation, Comparison Methods, Direct Comparison Method, No-Direct Comparison Methods, Classification of the Quantities under the Measure Concept, Measurement Theory and Instrumentation.

Second Part: Sensors, Transducers and Instrumentation for the Food
Concept of Sensor, Concept of 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.
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Third Part: Organoleptic Metrology
Definition, Math for Organoleptic Metrology, Statistical Principles, Correspondences and Affinity with the Scientific, Biologic, Pharmaceutics, of the Social Sciences and of the Behavioral Sciences World, Applications and Test.

Fourth Part: Quality Food Evaluation
Linear Approach, Principle of Overlapping Effects, No Linear Approach, Neural Networks and Fuzzy Logic, Realization of an Example of Survey Module for Organoleptic Test, Test for the Quality Food Evaluation.

Fifth Part: Laboratories
Metrology Experiences, Experiences on Sensors and Transducers, Experiences on Instrumentations for Food.

Slides produced by the Professor