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Course
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Credits
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Scientific Disciplinary Sector Code
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Contact Hours
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Exercise Hours
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Laboratory Hours
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Personal Study Hours
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Type of Activity
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Optional materials and exam in a foreign language
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Language
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119310 -
Traditional and innovative analytics for the agri-food sector
(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. 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
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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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6
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AGR/15
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48
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Core compulsory activities
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ITA |
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118579 -
Enzymatic technologies for the food industry
(objectives)
The aim of the course is to provide students with basic knowledge on enzyme technologies and the application thereof in food industries. This knowledge will provide students with the ability to apply and optimize enzyme processes in the food industry. Students will develop the ability to identify problems and look for effective solutions. They will also acquire communication skills to express themselves clearly within the scientific community or with experts in the field. The course also promotes the self-learning ability.
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Melini Valentina
( syllabus)
General Properties of Enzymes, Enzymatic Catalysis, Enzyme kinetics, inhibition and control. Applications of Enzymes in Food and Beverage Industries - Enzymes in Starch Processing, Enzymes in Bakeries, Enzymes in Oil- and Lipid-Based Industries, Enzymes in Fruit Juice and Vegetable Processing, Enzymes in Milk, Cheese, and Associated Dairy Products, Enzymes in Beverage Processing, Methods of Enzyme Immobilization and Its Applications in Food Industry. Legal framework of enzyme application in food industry.
( reference books)
- Lesson materials such as the lesson power points and notes;
- Kuddus, Enzymes In Food Biotechnology - Production, Applications, and Future Prospects, Elsevier, 2019.
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6
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AGR/15
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48
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Core compulsory activities
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ITA |
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18255 -
Bioprocessi alimentari e metodologie microbiche avanzate
(objectives)
The goal of this course is to provide the students with in-depth knowledge on the use of fermentation and omics technologies for the development of novel starters, probiotics, and biocatalysts for the food industry, the study of foodborne bacterial pathogens, and the valorization of food waste and residues. The format consists of lectures, case studies, problems sets, and student presentations.
Expected Results
Knowledge and Understanding
The results defined by this descriptor are pursued through lectures, didactic laboratories and seminars foreseen in the course of teaching. The student will acquire knowledge of the use of omics techniques for the characterization and genetic improvement of microbial biocatalysts of food interest.
Applying knowledge and understanding
What is defined by this descriptor is achieved through lectures, laboratory exercises, and multimedia presentations in which the student will have to demonstrate that he is able to apply general knowledge to specific case studies
Making judgements
On the basis of what is specified by the following descriptor, the course aims to provide students with all the necessary tools to be able to analyze and interpret experimental results and practical cases concerning microbial bioprocesses of food interest, in order to develop their own thinking. critic.
Communication skills
The ability is developed: in the classroom, through the active involvement of students through multimedia presentations that allow you to evaluate communication skills and the correct ownership of scientific language; outside the classroom, through direct interaction with the teacher, in person or via the web.
Learning skills
The student is involved in reading technical-scientific articles on topics related to the topics of the program to stimulate the understanding of the text and the critical analysis of its content.
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RUZZI Maurizio
( syllabus)
“Microbial Cell Factories”.
Application of Metabolomics to “Microbial Cell Factories”.
Application of enzyme and cofactor engineering in food biotechnology.
Application of functional genomics in the fermentation industries.
Application of metabolic engineering to fermentation-based food industries.
Genomics and proteomics-based methods for the study of foodborne bacterial pathogens.
Application of Next-generation sequencing in food microbiology.
Increased production of nutriments by genetically engineered bacteria.
Microbial production of organic acids and its improvement by genome shuffling.
Production of high-quality probiotics using novel fermentation and stabilization technologies.
( reference books)
Biotechnology in Functional Foods and Nutraceuticals (Edited by D. Bagchi, F. C. Lau, D. K. Ghosh). CRC Press 2010 (ISBN: 978-1-4200-8711-6). Chapter: 9, 16, 21, 24.
Advanced in Food Biotechnology (Edited by V. Ravishankar Rai) Wiley-Blackwell 2015 (ISBN: 978-1-118-86455-5). Chapter: 13, 15, 16, 18.
Fermentation Microbiology and Biotechnology, Third Edition (Edited by E. M. T. El-Mansi, C. F. A. Bryce, Arnold L. Demain, A.R. Allman) CRC Press 2011 (ISBN: 978-1-4398-5579-9). Chapter: 6, 8, 9 e 10.
Genomics of foodborne bacterial pathogens (Edited by M. Wiedmann and W. Zhang). Springer Science, 2011 (ISBN 978-1-4419-7685-7). Chapter: 1, 10, 11, 13.
Additional material and videos on the Google Classroom platform.
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6
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CHIM/11
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40
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8
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Related or supplementary learning activities
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ITA |
Optional group:
gruppo OPZIONALE A13 I anno tecnologie alimentari - (show)
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18
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119309 -
Food technology and environmental impact
(objectives)
The aim of the course is to provide the knowledge and understanding of the most important unit operations of grain processing technologies: milling industry, bakery products, pasta, malt and beer.
Students must be able to understand specialized texts, scientific paper and sector journals, and realize the basic chemical, physical and structural transformations that take place during the main cereal grains processes.
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Environmental impact assessment of the food industry
(objectives)
The course aims to provide students with the basic knowledge needed to assess the main environmental impacts of food processing; to acquire the concept of the Life Cycle and the ISO 14040 procedure and to estimate the main indicators used to measure the environmental impact of the food industry Carbon Footprint, Water Footprint, Ecological Footprint), to identify life cycle phases characterized by the greatest greenhouse gas emissions and to hypothesize potential alternatives to mitigate the overall environmental impact.
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MORESI Mauro
( syllabus)
PROGRAM of the course: Environmental assessment in the food industry• National energy balance and energy consumption of industrial sectors; Italian food industry features.• Food processing and wastes: supply chain of the food industry from raw material, ingredient, packaging material production, including energy inputs and formation of effluents and residues, to consumer’s use.• Main direct impacts of food processing: waste generation, water use and energy use. • Waste, wastewater and energy management and clean technologies.• Life cycle assessment (LCA) of production and processing in the food industry and the 4 steps of LCA procedure (goal & scope definition, inventory analysis, impact assessment; interpretation).• Food Packaging systems• Life cycle of wastes.• Impact assessment: ecological effects (global warming; stratospheric ozone depletion; acidification; eutrophication; photosmog formation), human health and ecotoxicity; resource depletion; habitat degradation.• Kyoto Protocol, National Inventory Report (NIR) and Climate Change Performance Indexes• Carbon Footprint (CF) according to PAS 2050, Bilan Carbone ®, International Wine Carbon Protocol and Australian Wine Carbon Calculator. • EPD® - Environmental Product Declaration.• Contribution of the Italian agro-food sector to the Italian GHG emissions• Climate change and dietary choices: Mediterranean-type diet to curb GHG emissions.
( reference books)
Testi consigliati• Morawicki R.O. (2012) Handbook of Sustainability for the Food Sciences. Wiley-Blackwell, Ames, Iowa (USA).• Lecture nots (http://moodle.unitus.it/moodle)
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6
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AGR/15
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48
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Related or supplementary learning activities
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ITA |
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119311 -
Chemical analysis of agro-food matrices
(objectives)
The course aims to introduce the student to the knowledge of the main methods of quantitative chemical analysis applied to agro-food matrices. The course also aims to give the student basic information on the statistical processing of data and the interpretation of the error as well as hints on the notions of safety and good analytical chemistry laboratory practice (knowledge and understanding)
At the end of the course the student will also acquire:
- ability to evaluate the different options available for solving specific analytical problems (applying knowledge and understanding)
- Making judgments; the teaching will put the student in a position to work in independent judgment also through critical consultation and comparison of teaching materials of various types.
- ability to document and communicate acquired knowledge with appropriate terminology (communication skills)
- ability to promote one's self-updating (learning skills)
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D'ANNIBALE Alessandro
( syllabus)
Analytical techniques and methods - Procedures and protocols - Concatenation of actions in the definition of an analytical problem - Guide criteria in the choice of an analytical technique - Precision - Accuracy - Required sensitivity and detection limit - Calibration and construction of a dose-signal curve - correlation diagrams - Pearson coefficient - Non-linear dose-signal relationships and transformation algorithms - Dynamic range - Preparation of standards starting from stock solutions - Signal correction strategies - Blank preparation (procedural and matrix blank solution) - External standard method - Standard addition method and unknown concentration calculation procedures - Internal standard method - Sources of errors in the analytical chain (sampling - sample preparation - analysis) - Types of matrix - Alternative sample treatment procedures - Elimination of interferents - Elimination strategies of the matrix effect (separative approaches, matrix modifiers, selective precipitation, masking methods, saturation methods and matrix matching) - Wet decomposition in an open environment - Decomposition assisted by microwave - Decomposition and for combustion - Quality control in the laboratory - Control Papers (eg. Shewhart chart and Westgart rules) - Validation of a method - Validation by comparison and correlation diagrams - Repeatability and reproducibility - Reference materials and certified reference materials (CRM) - Suppliers and CRM selection criteria - Definition and measurement of uncertainty - Horwitz equation - Compound standard uncertainty and extended uncertainty - Calculation of the LOD and LOQ - Reference parameters for the validation of a method - Measurement range - Dynamic range - Accuracy and exactness - Selectivity - Sensitivity - Robustness and solidity - Sampling - general information on errors connected to this phase - representativeness and homogeneity - integrity - Objectives and phases of a sampling - Current regulations regulating food sampling (horizontal and vertical) - Batch extraction strategies (simple, stratified or systematic randomization) Sample reduction strategies (cone and surface quarters) - Batch, sub-batch, primary sample definitions , aggregate sample, aliquot and sample unit - Examples of sampling strategies for matr Solid and liquid foodstuffs - Sampling procedures for packaged and bulk products - Sampling and sample storage devices (characteristics and materials of the containers) - Transport plan and reception procedures - Sample compliance criteria - Sampling of gases and volatile species - liquid sampling - Preparation of the laboratory sample - Determination of the number of samples to be analyzed - Chemistry laboratory - Classification of commercial chemicals - CLP regulation - GHS labeling and H and P phrases - Pictograms - Safety data sheets - Handling and storage of reagents - Water purification - deionization and reverse osmosis - glass equipment (graduated and non-graduated glassware) - devices for measuring and dispensing liquids (class A and class B) - Scales for mass measurements and associated measurement errors - Errors in measurements - Systematic and random errors - Identification and elimination of systematic errors - Treatment of random errors - Statistical parameters of dispersion - Confidence limits - Student's t - Identification of outliers - Grubbs test - Dixon test - Significance of the differences between sample means - F test - Analysis of variance - Significant figures in the measurement of quantities - Concentration expressions (molarity, formality and normality) - Preparation of solutions with known titre - Cross rule in dilutions - Extraction techniques in the liquid phase (liquid distribution - liquid: separating funnel, steam distillation, SDE extractor; liquid phase extraction under pressure - PLE solid-liquid partition: the Soxhlet system, ultrasonic or microwave extraction); solid phase extraction (SPE, SPME, Purge and Trap); extraction in supercritical (SFE) and sub-critical (ASE) phase - Nature of electromagnetic radiation - Wave and corpuscular properties of electromagnetic radiation - Energy of a photon - Interactions between radiation and matter - Energy transitions - Maxwell Boltzmann's law - Absorption - Rules selection - Emission - Fluorescence and phosphorescence - Luminescence - UV-Vis spectroscopy - Characteristic electronic transitions - Impact of the structure on the spectral behavior - Chromophores and Auxochromes - Hyperchromic and hypochromic effect - Hypsochromic and batochromic shift - Relation between absorbance and transmittance - Relation between absorbance and concentration: Lambert-Beer law - Molar extinction coefficient - Deviations from the Lambert-Beer law - Isosbestic point - UV-Vis spectrophotometers - Light sources - Monochromators with filters and dispersing elements (prism and diffraction and reflection gratings) - Interference and diffraction - Detectors - Photocells - Photomultipliers - Solid state detectors (photodiodes) - diode array detectors - Types of spectrophotometers (single beam, double beam, multi-channel) - Bandwidth of the bandwidth - Photometric resolution and linearity - Baseline stability - General applications and food analysis: pKa determination, kinetic studies, enzymatic assays - Determination of free amino acids, proteins, total and reducing sugars, fatty acids, total lipids and polyphenols
Line atomic spectra - Principles of atomic spectroscopy - Principal electronic transitions - Spectral line widening (Lorentz, Doppler effect) - Resonance wavelength - Maxwell-Boltzmann law - - Absorption, emission and fluorescence - Atomic absorption: instrumentation - Chopper and oscillating mirrors - Light sources (HCL, EDL) - Atomization techniques: Flame, Electrothermal (graphite oven), Thermal decomposition of hydrides (some elements of the IV, V and VI groups), Chemical reduction (CV, cold vapors, only for Hg), Inductively coupled plasma (ICP) - Applications to food analysis - Spectral interferences - Non-spectral interferences (chemical, physical, ionization interferences) - Interference mitigation strategies - Continuous source systems - Zeeman systems - Smith system -Hieftje - Coverage of elements by AAS - Atomic Emission Spectrometry (AES) - Inductively Coupled Plasma (ICP) - ICP-AES - ICP-MS - Quadrupole Mass Analyzers -
introduction to chromatographic methods of analysis - Solute-phase interactions - Planar and column chromatography - Classification based on the separation mechanism (Adsorption, Partition, Ion exchange, Molecular exclusion and Affinity) - Direct and inverse phase chromatography - Eluotropic series of solvents - General principles of chromatography - Distribution coefficient - capacity factor - selectivity - efficiency: HETP and number of theoretical plates - Speed theory: Van Deemter's law - Resolution - Examples of chromatographic parameters calculation - HPLC - principles - Pumping systems - injectors - columns - detectors (UV, diode-array, refractive index, ELSD, coulometric, fluorescence) - solvents and phase modifiers - isocratic and gradient elutions - HPLC-MS- ESI and ISI - HPLC applications in the agro-food sector - Gas Chromatography - Principles and Equipment - Packed Columns and Capillaries (PLOT and WCOT) - Injectors and Alternating Systems sample introduction actives - Isothermal and gradient elutions - Detectors (FID, ECD, NPD, TCD, MS) - GC applications to the agro-food sector - Electrophoresis - migration velocity and electrophoretic mobility - Titration curves of charged analytes - Vertical and horizontal electrophoretic devices - Power supplies - Ohm's law and Joule effect - Free phase electrophoresis - Zonal electrophoresis - Factors affecting resistance in anti-convective media - Paper electrophoresis - agarose and polyacrylamide gel electrophoresis - Degree of cross-linking and porosity of polyacrylamide gel - discontinuous systems and gradient gels - stroke markers and face ratio - SDS-PAGE - molecular weight determination - IEF-PAGE - determination of the isoelectric point - two-dimensional electrophoresis - Preparative electrophoresis - Protein staining (Coomassie, Silver staining) and nucleic acids (methylene blue, ethidium bromide and silver staining) - Activity staining (zymograms) - Food sector applications
( reference books)
• Lecture notes
• Harris “Chimica analitica quantitativa” ed. Zanichelli;
• Wilson & Goulding “Biochimica Applicata” ed. Cortina;
• Rubinson & Rubinson “Chimica analitica Strumentale” Zanichelli.
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6
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AGR/13
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48
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Related or supplementary learning activities
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ITA |
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Optional group:
gruppo OPZIONALE AGR/15 - (show)
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6
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18256 -
IV range products
(objectives)
The course will introduce students to the principles, experimental approaches and analytical methods applied to gamma IV production, from the packaging phase to the packaging of the product. The course will have a technical/practical focus and will address issues aimed at optimizing the product and process in compliance with current regulations.
(a) knowledge and ability to understand (knoledge and understanding)
The results defined by this descriptor are pursued through frontal lessons, exercises and seminars.
in the course of teaching. The student will acquire:
Basic conceptual and analytical knowledge, both theoretical and applied, relating to the defined subjects
the training objectives of the course
Knowledge of the tools and methodologies for quality control of gamma IV productions
B. Applying knowledge and understanding
What is defined by this descriptor is achieved through frontal lessons, educational trips,
laboratory exercises and activities, analysis of problems and case studies carried out and discussed in class
promoting the direct participation of students.
Ability to understand and meet the requirements for high quality productions
Ability to use and understand the tools and analytical methods covered in the course
Ability to apply methodological tools and make choices aimed at resolving or minimizing the
production problems (or problem solving), both in qualitative and quantitative terms
C) Autonomy of judgment (making judgements)
On the basis of the following descriptor, the course aims to provide all students with
the tools needed to be able to interpret the experimental results of the sector and for the
development of critical thinking.
D) Communication skills
The ability is developed through the active involvement of students in the classroom, through written exercises,
the interaction with the teacher outside of class hours through the Google Classroom platform and the
carrying out online tests using Google Modules on specific topics related to the course.
E) Learning skills
The student is involved in the research of scientific articles related to the themes inherent to the course, in the understanding of the text and in the critical analysis of the content of the same.
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MASSANTINI Riccardo
( syllabus)
Module 1 (0.50 CFU): Introduction
- The quality of the IV range products
- The factors that influence it
- Current legislation
Module 2 (1.50 CFU): Biochemistry and physiology of gamma IV products
- Ethylene production
- Breathing
- Deterioration of the cell membrane
- Accumulation of secondary metabolites
- Water loss
- Susceptibility to microbial attack
- Varietal choice
- Effect of cultivation techniques
- Physiological maturity
- Amount of damage induced by cutting
Module 3 (0.50 CFU): Nutritional quality of products in the IV range
- Influence of pre-harvest factors (genotype, graft, climatic factors and cultivation practices)
- Maturation and ripening
- Effect of post-harvest factors (physical damage, temperature and relative humidity, additional treatments)
Module 4 (0.50 CFU): Product technologies of the IV range products
- Raw material
- Harvesting
- Product quality assessment
- Grading and sorting concepts
- Trimming, slicing, grinding, pre-washing, sanitizing washing, drying, weighing and packaging
Module 5 (1.00 CFU): Criteria for the design of processing plants
- Processing lines and critical points
- Arrangement of machinery and its operation
- Various product processing sectors (trimming, toileting, washing and packaging)
- Control and evaluation of external parameters (temperature, humidity, waste, hygiene and sanitization of environments and machinery)
Module 6 (1.00 CFU): Packaging
- Modified Atmosphere Packaging (MAP)
- Effect of MAP on microbial development
- Effect of MAP on product respiration
- Permeability and selectivity of the plastic film
Module 7 (1.00 CFU): Special section
- Fresh-cut fruit (apple, kiwi, pear, strawberry, pineapple, etc.)
- Fresh-cut vegetables (various salads, carrot, artichoke, fennel, etc.)
( reference books)
FRESH-CUT FRUITS AND VEGETABLES (Science, Technology, and Market). Olusola Lamikanra. Ed. CRC Press 2002
Processing of tropical fruits and vegetables: a technical guide. RAP PUBLICATION 2010/16. http://www.fao.org/docrep/014/i1909e/i1909e00.pdf
Material provided by the professor
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6
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AGR/15
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48
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Core compulsory activities
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ITA |
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119313 -
Sensory analysis and consumer science
(objectives)
The course aims to provide students with the basic notions of sensory analysis and consumer science with the related methodologies applied to food quality control.
The primary objective is to create awareness in the student of the opportunities for an investigation that the knowledge of sensory analysis could give to the food industry.
Therefore, the purpose of the course will be to introduce the various sensory investigation techniques and their application in specific case studies, both through theoretical lessons and through the critical discussion of scientific articles on topics relevant to the course program.
By stimulating group work, students will develop the ability to apply what they have learned theoretically in the lessons and to discuss and communicate the results obtained.
The educational objective of the course will be to acquire adequate knowledge in the student for the correct use of the sensory tests best suited to their current and future needs.
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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 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
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6
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AGR/15
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48
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Core compulsory activities
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ITA |
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Optional group:
gruppo OPZIONALE A14 I anno Tecnologie alimentari - (show)
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6
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18260 -
Biotecnologie e microbiologia degli alimenti
(objectives)
1) knowledge and understanding: Knowledge of the microbiological characteristics of food products and analytical methods, including innovative ones, suitable for the determination of alteringspoilage and pathogenic microorganisms in food.
2) Applied knowledge and understanding: Ability to apply basic and advanced knowledge to perform laboratory analyzes for the assessment of quality and food safety parameters on products of plant and animal origin.
3) Making judgements: identifying the necessary assessments for the qualitative characterization of agro-food products and for the evaluation of safety requirements;
4) Communication skills: oral and written presentations of the activities carried out
5) Learning Skills: provide the cognitive tools and logical elements that can guarantee the student a continuous updating of knowledge in the specific sector
professional and related scientific and technological research.
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LUZIATELLI Francesca
( syllabus)
Lessons:
History of food microbiology.
Microorganisms in food.
Ecophysiology of microorganisms in food.
Microbial growth and survival strategies
Reduction Methods.
Pathogenic Microorganisms.
Microbiological analysis of water.
Waters.
Food of animal origin and fish products.
Foods of plant origin.
Determination of microorganisms in food: culture dependent and independent techniques.
( reference books)
-Materials provided by the teacher.
-Farris, Gobbetti, Neviani, Vincenzini. Microbiologia dei prodotti alimentari, Casa Editrice Ambrosiana (2012).
-A. GALLI VOLONTERIO, Microbiologia degli Alimenti. Casa Editrice Ambrosiana, Milano, 2005.
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6
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CHIM/11
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40
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8
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Related or supplementary learning activities
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ITA |
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