Food Chemistry and Analysis

The course supplies the students the knowledges concerning the chemical composition of the food products for their evaluation under the nutritional profile and the standard of commerce. However the main goal of this course is to give the knowledge of applied analytical chemistry necessary for quality control of food products. General -Introduction: macronutrients and micronutrients, traditional and alternative, foods, centesimal composition of foods, importance of the chemical analyses for the quality control and nutritive value of food products. -National and european legislation. -Water in foods: properties and analysis, calculation exercises. -Mineral elements: nutritional properties and analysis. -Fats: chemistry, principal reactions, role of antioxidants, Soxhlet analysis, calculation exercises. -Proteins: chemistry, principal reactions, analysis by Kjeldhal, calculation exercises. -Sugars: chemistry, principal reactions, reducing properties and analysis by Feehling. -Fiber: chemistry, methods of analysis. -Starch: chemistry, analysis. Special -Chemical composition, process production, legislation and analyses of: drinkable and mineral waters, milk, butter yoghurts, cheese, olive of oil, oil of seeds, margarine, cereals and by-products, musts and wines, vinegar, alcoholic beverages, beer, fruit juices. -Labelling of food products. -Additives. -Food products contamination. Statistical analysis applied to the food analysis. Instrumental techniques (Cromatography and Spettrophofotometry) for foods analysis. Practical laboratory -Basic operations for laboratory experiment in food analysis. -Water: hardness total, permanent and temporary; chlorides. -Milk: density, acidity, total and residual dry, fat matter, fosfatase and peroxidase test. -Cheese: fat matter, chlorides. -Wine: total and volatile acidity, SO2, alcoholic content, reducing sugars (Fehling), dry extract. -Pasta: humidity, ashes, acidity, proteins(Kjeldhal), Electrophoresis applications. -Oil : acidity, peroxides, absorbance UV, Kreiss test. -HPLC: determination of ascorbic acid in fruitjuices. GC/MS applications.