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Code
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118585 |
Language
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ITA |
Type of certificate
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Profit certificate
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Module:
(objectives)
The course will be aimed to explore the themes concerning the methods for the analysis related to the agro-food productions, particularly fresh and transformed fruits and vegetables. This approach will be allowed by refreshing chemical and physical principles and by the definition of traditional and new analytical devices and applications. Innovative technologies based on sensor application will be described, while related chemometric principles and multivariate modeling will be defined. The arguments of the lectures will be treated through the theory and, where possible, the laboratory practice and the study of scientific literature by examining specific case studies.
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Language
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ITA |
Type of certificate
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Profit certificate
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Credits
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6
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Scientific Disciplinary Sector Code
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AGR/15
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Contact Hours
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48
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Type of Activity
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Related or supplementary learning activities
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Teacher
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BELLINCONTRO Andrea
(syllabus)
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.
(reference books)
- 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.
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Dates of beginning and end of teaching activities
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From 02/03/2020 to 17/06/2020 |
Delivery mode
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Traditional
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Attendance
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not mandatory
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Evaluation methods
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Written test
Oral exam
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Module:
(objectives)
The objective of this course is to provide the basic principles of sensory and consumer science with the methodologies applied to food quality control. The training offered, enables students to acquire the skills to select and execute the most appropriate sensory test, properly to their needs.
|
Language
|
ITA |
Type of certificate
|
Profit certificate
|
Credits
|
6
|
Scientific Disciplinary Sector Code
|
AGR/15
|
Contact Hours
|
48
|
Type of Activity
|
Related or supplementary learning activities
|
Derived from
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118583_2 Analisi sensoriale e consumer science in Food science and technology LM-70 DE SANTIS Diana
(syllabus)
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.
(reference books)
pdf of the slides of the lessons
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Dates of beginning and end of teaching activities
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From 02/03/2020 to 17/06/2020 |
Delivery mode
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Traditional
At a distance
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Attendance
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not mandatory
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Evaluation methods
|
Oral exam
A project evaluation
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