Chemical analysis of agri-food matrices
Analytical techniques and methods - Procedures and protocols - Concatenation of actions in the definition of an analytical problem - Information criteria in the choice of an analytical technique - precision - Accuracy - Sensitivity required and limit of detection - Linked actions relevant to the development of a method - Example of a benchmark method (ie, determination of the bromelain and caffeine content in chocolate). Calibration and construction of a dose-signal curve - correlation diagrams - Pearson coefficient - Non-linear dose-signal relations and transformation algorithms - Dynamic range - Preparation of standards starting from stock solutions - Signal correction strategies - Preparation of whites (procedural and matrix blank solution) - Method of external standard - Method of standard additions and procedures for calculating unknown concentrations - Method of internal standard - Sources of error in the analytical chain (sampling - sample preparation - analysis) - Types of matrix - Alternative sample handling procedures - Elimination of interferents - strategies for eliminating the matrix effect (separative approaches, matrix modifiers, selective precipitation, masking methods, saturation and matrix matching methods) - Wet decomposition in an open environment - Microwaved-assisted decomposition - Decomposition for combustion - Quality control in the laboratory - Control charts (eg Shewhart chart) - Westgart's rules and attention and action lines - zeta-scores - Validation of a method - Validation by comparison and correlation diagrams - Repeatability and reproducibility - Reference Materials and certified reference materials (CRM) - Definition and measurement of uncertainty - Horwitz equation - Compound type uncertainty and extended uncertainty - Calculation of LOD and LOQ - Reference parameters for method validation - Measurement and dynamic range - Selectivity - Sensitivity - Ruggedness - Objectives and phases of a sampling campaign - Current laws regulating sampling of foodstuffs (horizontal and vertical) - Strategies for extraction of samples from a lot (simple or stratified randomization, systematic) - Sample reduction strategies (cone and surface quartering) - Examples of sampling strategies for solid and liquid food matrices - Sampling procedures for packaged and bulk products - sample sampling and storage devices (container features and materials) - Transport plan and acceptance procedures - Sample conformity criteria - Sampling of gases and volatile species - liquid sampling - Preparation of the laboratory sample- Determination of the number of samples to be analyzed
 
 

• Lecture notes
• Harris “Chimica analitica quantitativa” ed. Zanichelli;
• Wilson & Goulding “Biochimica Applicata” ed. Cortina;
• Rubinson & Rubinson “Chimica analitica Strumentale” Zanichelli.

Sensory analysis and consumer science: Principles of sensory analysis.
Psychophysiology of perception.
The minimization of physiological and psychological errors related to sensory evaluations.
The requirements of the sensory analysis laboratory.
Recruitment, selection and training of judges.
General rules for the preparation and presentation of samples.
Evaluation scales: category scales, linear scales and ratio scales.
Discriminant tests: test description, panel training, results analysis.
Descriptive tests with a profile sheet processing procedure.
Affective tests
Results processing
Outline of production technology and descriptive sensory analysis of:
Bread and pasta;
Beer;
Cheeses;
Meat;
Cured meat;
Honey;
Oil;
Table olives.
Outline of consumer science.
Main tests: CATA, RATA, Free sorting task, Projective mapping and similar.
Invia commenti
Cronologia
Salvate
Community

pdf of the lectures slides of the teacher
Reference texts:
Valutazione sensoriale-Ella Pagliarini-Ed. Hoepli
Atlante sensoriale prodotti alimentari -SISS- Ed.Tecniche nuove
Sensory evaluation practice-Stone & Sidel- Ed. Elsevier