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. Based on the suggestions included within the 'Dublin descriptors', the acquired knowledges, the understanding aptitudes and the capacity to apply them, together with the ability in making judgements and the communication skills of the students will be continuously tested along the didactic activities of the course, even by the so-called 'flipped learning' technique. At the end, with respect to the examination procedures, the same students' skills and performances will be solicited and verified through the exposition of autonomous scientific presentations they will be able to arrange on the topics and arguments of the course. During the course and at the end of it, the student will acquire: 1) knowledge and understanding; 2) applying knowledge and understanding; 3) making judgements; 4) communication skills; 5) communication skills