FIRST PART: Physical-chemical principles and traditional methods for analyses aimed to evaluate qualitative and compositional attributes in fresh and transformed agro-food crops. With special regard methods and techniques related to grape and wine, olives and olive oil, and dried fruit will be treated.
SECOND PART: Description of innovative technologies and non-destructive sensors for analytical determinations in-field, in laboratory and along the production chain of agro-food crops. Study of methods based on spectral techniques, sensors for e-noses and e-tongues, vision systems and devices working on the principle of fluorescence. Particularly, applications destined to grape and wine, olives and olive oil, and dried fruit will be presented and studied.
THIRD PART: Approach to chemometric and multivariate statistical principles finalized to modeling related to sensor applications. Introduction to the cluster analysis and pattern recognition methods for discriminant evaluations; first approach to the multiple regression methods for calibration and prediction models assessment in relation to the most significant analytical parameters of the studied agro-food crops.

- Portions or sections of different books suggested by the teacher;
- Powerpoint presentations, movies and lecture notes;
- Scientific publications and reviews, technical-scientific seminars and workshops.

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.

pdf of the slides of the lessons