The course aims to provide the chemical-physical principles regulating the food analytical methods and planning checks to be realized with traditional and advanced analytical equipment. The course aims to give knowledge of the operational themes about analytical laboratories intended for different purposes (official controls, food quality and safety evaluation in the industrial field, applications in research) and of the management of lab safety and staff organization (study of timings and methods). Furthermore, the course provides criteria for estimating the analysis costs and dimensioning the analytical control according to different purposes (harmony with law, safety controls, analytical problems in research and development).
Expected learning outcomes
Student will have the knowledge of techniques of operating organization of food analytical laboratories and management logics, with reference to the different purposes labs are intended to. Student will acquire the training about basic methods and instrumental methods, with reference to the specific purposes of the various analytical laboratories (official, industrial, private and research labs).
Lesson period: year
(In case of multiple editions, please check the period, as it may vary)