|Lecturer||Office hours for students|
|Carla Roselli||From Monday to Friday from 9 to 12 by appointment|
|Teaching in foreign languages|
Course with optional materials in a foreign language
This course is entirely taught in Italian. Study materials can be provided in the foreign language and the final exam can be taken in the foreign language.
Assigned to the Degree Course
|Date||Time||Classroom / Location|
|Date||Time||Classroom / Location|
The course aims to provide students with the basic theoretical and practical use of techniques for extracting useful components from food products that allow quality control. The student must acquire the ability to operate successfully in a chemical laboratory.
The course will address the chemical separations based on extraction.
The course is divided into two parts: a theoretical and a practical part of laboratory exercises.
Theory: lectures in the classroom. Extraction of compounds from solid matrices or solutions. Extraction theory. Nernst Partition law , partition coefficient. Liquid-liquid separation techniques. separating funnel. Single and multiple extraction. Criteria for choice of solvent. Continuous extraction: liquid-liquid extractors for solvents more dense and less dense than water. Solid-liquid extraction: preliminary phase, extraction and purification. Filtration by gravity and reduced pressure. Ttraditional methods of extraction: squeezing, percolation, maceration. Extraction Soxhelet. Application of solid liquid extraction in the food industry. Solid Phase Extraction (SPE): separation mechanism and columns. Application of the SPE in the food analysis. Solid phase microextraction (MSPE): mode etrazione, materials extractants. Application in food analysis.
Practical part: turning point in the lab. The laboratory provides the individual exercises or groups: the whole is highly dependent on the number of students attending. The exercises will be carried out in order to address some of the topics presented in the theoretical part. Every exercise is preceded by an explanation of the procedure for the food samples proposed by the teacher. The completion of the exercises also includes the application of qualitative and quantittativa whichmethods as:TLC, volumetric analysis and spectrophotometry.
Compulsed propedeutity: To attend the course of Extractive Preparation and Quality Control of Dietary and Food Products, the student must have passed the General Chemistry and Organic Chemistry exams.
Recommended propedeutity:To take the extractive preparation and quality control exam of dietary and food products, it is appropriate to have passed the laboratory analytical chemistry, Food Chemistry and Principles of Biochemistry of Nutrition, Physics
Learning Achievements (Dublin Descriptors)
The student knows and practice the safety rules in the chemical laboratory; uses common equipment and laboratory glassware, knows the safety data sheets of the various products as well as the procedures for the disposal of various waste.
The student knows the principles governing the different types of extraction from solid and liquid matrices. Based on the knowledge gained it is able to apply such techniques for the extraction of active ingredients from different food matrices (vegetable and / or animal) in order to make quality checks of the same.
The teaching material prepared by the lecturer in addition to recommended textbooks (such as for instance slides, lecture notes, exercises, bibliography) and communications from the lecturer specific to the course can be found inside the Moodle platform › blended.uniurb.it
Didactics, Attendance, Course Books and Assessment
Lectures and laboratory exercises
Attendance at the laboratory is mandatory and the acquisition of attendance signatures is a constraint to take the exam: 80% of the exercises are required
- Course books
Books :"Analisi dei prodotti alimentari" di Paolo Cabras, Carlo I.G. Tuberoso - Piccin editore
The final exam (oral) shall cover all the arguments of the lectures and laboratory. The student must demonstrate that they understand, and to be able to use, the basic concepts of each argument.
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