Chemical analyses:
The sample and the main sampling techniques. Methods for sample preparation and storage.
Introduction to preparative techniques.
Extraction from solid sample and liquid sample Liquid-liquid extraction, Solvent extraction, Soxhlet technique, ASE (accelerated solvent extraction), SPE (Solid phase extraction), hints on molecular molded phases (MIP), extraction of volatile compounds , SPME (solid phase micro extraction), static headspace, dynamic headspace, purge and trap.
Examples of extraction applied to food: Extraction of phenolic compounds, extraction of contaminants, extraction of fat, Extraction of proteins.
Analytical chromatographic techniques: Introduction to chromatographic methods (LC and GC).
Methods of qualitative and quantitative determination of basic nutritional principles (proteins, lipids, carbohydrates, trace elements).
Analysis of quality indices of extra virgin olive oils.
Examples of food contaminants: methods of analysis for the determination of environmental contaminants (PAHs, PCBs, dioxins, pesticides) and mycotoxins.
Physical analyzes:
Introduction to the physical properties of food.
Optical properties and color. Determination of color and color spaces. The colorimeters. Image analysis, applications and potential.
Rheology and mechanical properties. Viscosity. Newtonian and non-Newtonian fluids. Rheology of Newtonian fluids. Rheology of non-Newtonian fluids and visco-elastic bodies.
The mechanical properties of food. The analysis of the texture.
Sensory analysis:
Introduction to sensory science. Sensory analysis and consumer tests as investigative tools of sensory science.
The mechanisms of perception regulation. The sensory parameters of food and the correlation with the chemical and physical characteristics of food. Elements of psychophysiology of perception and minimization of errors of physiological and psychological origin.
Consumer science and sensory science. Consumer tests. Consumer preference and expectation: effect of information.