|
Teacher
|
BOTONDI Rinaldo
(syllabus)
QUALITY ASSURANCE PROGRAM
1. SAMPLING AND ANALYSIS METHODS
2. INSTRUMENTAL TECHNIQUES: SPECTROPHOTOMETRY, CHROMATOGRAPHY
3. CHEMICAL ANALYSIS: Ph, TITRATABLE ACIDITY AND ELECTRICAL CONDUCIBILITY
4. ANALYTICAL METHODS IN PLANT AND ANIMAL FOOD (EXAMPLES AND CHAIN EXERCISES)
5. ANALYSIS OF UNDESIRABLE SUBSTANCES FROM FOOD MATRICES: MYCOTOXINS, PESTICIDES
6. GROWTH AND RIPENING CURVE OF THE GRAPES
7. CHEMICAL-COMPOSITIONAL CHARACTERISTICS AND QUALITATIVE PROFILE OF THE GRAPES AND ANALYTICAL DETERMINATIONS
8. VINIFICATION: NOTIONS OF THE MAIN FERMENTATIVE BIOCHEMISTRY OF MUST (ALCOHOLIC AND MALOLACTIC FERMENTATION)
9. VINIFICATION: CONCEPTS OF THE MAIN POST-FERMENTATION PROCESSES (STABILISATION, AGEING)
10. MAIN ANALYTICAL DETERMINATIONS TO BE MADE ON WINES
(reference books)
Notes, power points and publications provided by the teacher as teaching material.
Suggested test: P. Cabras-C.I.G. Tuberoso, Analisi dei prodotti alimentari, Piccin, 2013.
Peri, Lavelli. Qualità nelle aziende e nelle filiere agroalimentari. Hoepli, 2013
|
