PHISICO-CHEMICAL AND SENSORY ANALYSIS
Academic Year 2018/2019 - 3° YearCredit Value: 7
Taught classes: 28 hours
Exercise: 42 hours
Term / Semester: 1°
Learning Objectives
The aims of the course is to give to students the basics notions on the role of a laboratory of chemical, physical and sensoryal analysis of food. In particular, at the end of the course, the student will be able to choose the appropriate analytical methods, to prepare the sample, to carry out the analysis and to perform stoichiometry calculations and to understand the obtained results by comparing them with legal limits and /or quality parameters.
Course Structure
Lectures and laboratory experiences
Detailed Course Content
The aims of the course is to give to students the basics notions on the role of a laboratory of chemical, physical and sensoryal analysis of food. In particular, at the end of the course, the student will be able to choose the appropriate analytical methods, to prepare the sample, to carry out the analysis and to perform stoichiometry calculations and to understand the obtained results by comparing them with legal limits and /or quality parameters. Role of sensory evaluation on food; methods for sensory analysis.
Textbook Information
- Cabras P., Tuberoso C.I.G. Analisi dei prodotti alimentari. Piccin Nuova Libraria S.p.a., 2013.
- Reg CE 1989/2003
- D.Lgs 21 maggio 2004 n.179
- E. Pagliarini “Valutazione sensoriale aspetti teorici, pratici e metodologici” Ulrico Hoepli Editore 2002 Milano.