Food chemical analysis

A.Y. 2018/2019
Overall hours
Learning objectives
Knowledge of the operational themes about analytical laboratories intended for different purposes (official controls, food quality evaluation in the industrial field, applications in research). Management of lab safety and staff organization, with a particular attention to the study of timings and methods. Evaluation of analysis costs estimation and measuring of the analytical control according to different purposes (harmony with law, safety controls, analytical problems in research and development). Logics of creation of analytical methods, planning of the verification to manage both with traditional and cutting-edge equipment.
Expected learning outcomes
Knowledge of techniques of operating organization of analytical laboratories and management logics, with reference to the different purposes labs are intended to. Information about basic methods and instrumental methods, with reference to the specific purposes of the various analytical laboratories (official, industrial, private, and research labs).
Course syllabus and organization

Single session

Lesson period
Course syllabus
Purpose of the analytical food chemistry, and differentiated purposes of analytical laboratories according with the institution of belonging (official, industrial, private and research lab). The management of lab safety problems. Evaluation of analysis costs with the systems of the study of timings and methods. Definition of the operational analytical plans, with reference to the kind of matrix to examine; classification of basic food and of food preparations according with specific problems of control to be faced. Classification of the analytical methods and of the logics for test reports drafting. Tests validation, the management of the analytical datum from the statistical point of view, and the official confirmation. State structures in charge of food control and specific competences. Verifications management: second opinion analysis, criteria of second opinion management and of ATP and CTU access. Sampling and its significance: basic and advanced criteria for matrices of different typology and for differentiated control purposes. Quality management into analytical laboratories: certification, periodical verification operations, registration criteria of the laboratory's efficacy, documentation of all the activities of research and development. Classification of the analytical methods: principles on which traditional and routine determinations are based on, as well as instrumental analysis principles. Typical examples of analysis methods bound to determine the basic nutritional principles, of additives, of voluntary and involuntary pollutants. Foundations of food law and legislation.
Teaching methods
F.Tateo, Analisi dei Prodotti Alimentari (vol 1 e 2) - Chiriotti Editori F.Tateo, M.Bononi, Guida all'Analisi Chimica degli Alimenti (vol. 1,2,3,4,5) - Ars Ed. Informatiche. Testi di integrazione alle lezioni pubblicati su sito M.Bononi, F.Tateo, Gestione del controllo analitico nell¿industria alimentare (in printing)
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 9
Laboratories: 48 hours
Lessons: 48 hours