QUALITY CONTROL OF DIETETIC ALIMENTARY PRODUCTS
CONTROLLO DI QUALITÀ DEI PRODOTTI DIETETICI E ALIMENTARI
A.Y. | Credits |
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2024/2025 | 8 |
Lecturer | Office hours for students | |
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Annalida Bedini | Every weekday, except on Saturdays, after appointment by email at the address given, or by telephone at +39 0722 303326. |
Co-Lecturers | CFU | Ore | Settore | |
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Lucia De Crescentini | ||||
Michele Mari | ||||
Michele Retini | ||||
Gilberto Spadoni |
Teaching in foreign languages |
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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 |
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Date | Time | Classroom / Location |
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Learning Objectives
The course aims to provide students with knowledge of basic laboratory techniques for the extraction, purification, and analysis of the main components of food. By the end of the course, students should also be able to independently manage and carry out the proposed laboratory procedures and be able to interpret spectra, particularly ¹H-NMR, for determining the structure of unknown compounds.
Program
Practical laboratory exercises related to the use of analytical and extraction techniques for the isolation and characterization of substances of food interest, previously discussed in theoretical lessons.
Solid-liquid chromatography: thin-layer chromatography (TLC).
Crystallization.
Solid-liquid and liquid-liquid extraction.
Column chromatography.
Qualitative and quantitative determination using spectroscopic techniques. Each exercise is preceded by an explanation of the procedures that will be adopted.
Bridging Courses
Regarding the prerequisites for attending the laboratory and taking the exam in "Extractive Preparation and Quality Control of Dietetic Alimentary Products," please refer to the course's academic regulations.
Learning Achievements (Dublin Descriptors)
D1 - KNOWLEDGE AND UNDERSTANDING: Students must demonstrate knowledge of the analytical methods and isolation techniques applied in the extraction and purification of organic substances from natural matrices.
D2 - ABILITY TO APPLY KNOWLEDGE AND UNDERSTANDING: Students must demonstrate the ability to isolate and purify substances of food interest and use the spectroscopy knowledge and concepts provided during the course to determine the structure of an unknown compound.
D3 - INDEPENDENT JUDGMENT: Students will acquire the ability to independently evaluate the most suitable analytical and extraction procedures for the isolation, purification, and characterization of substances of food interest.
D4 - COMMUNICATION SKILLS: Using appropriate terminology useful for correct communication in a scientific context, students will be able to discuss and argue the topics covered during the course.
D5 - LEARNING ABILITY: At the end of the course, students will be able to update their scientific knowledge related to the analysis and extraction of molecules of food interest through independent consultation of databases, textbooks, and scientific articles.
Teaching Material
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
Supporting Activities
There are no supporting activities.
Teaching, Attendance, Course Books and Assessment
- Teaching
Practical laboratory exercises (3 credits).
- Attendance
Attendance at laboratory exercises is mandatory in order to obtain the attendance signature and take the exam.
- Course books
Donald L. Pavia, Gary M. Lampman, George S. Kriz, "Organic Chemistry Laboratory," edited by Paolo Grunanger and Donato Pocar; Sorbona Editions, Milan.
For consultation, it is recommended: F. Tateo, "Food Product Analysis," Chiriotti Editors, Vol. 1 and 2.
However, the instructor will provide further information regarding teaching materials and make available the slides used in the lessons.
- Assessment
The exam consists of a written test covering both theory and laboratory topics.
- Disability and Specific Learning Disorders (SLD)
Students who have registered their disability certification or SLD certification with the Inclusion and Right to Study Office can request to use conceptual maps (for keywords) during exams.
To this end, it is necessary to send the maps, two weeks before the exam date, to the course instructor, who will verify their compliance with the university guidelines and may request modifications.
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