Professional Documents
Culture Documents
Complexometric equilibria: Definition of complex and stepwise formation of complex in solution. Equilibrium and stability costants. Side chemical equilibria influencing complex formation. Conditional stability constants and their analytical relevance. Complexometric titrations and theoretical titration curves using the Log diagram. Evaluation of equivalence titration point by, metallochromic indicators and ISE electrodes. Calculation of titration error. Related experiences: Titration of Ca2+ e Mg2+ with EDTA. Solubility equilibria: Solubility (S) and solubility constants (Ks). Influence of side reactions (effect of common ion and pH) on solubility. Precipitation titration. Evaluation of the equivalence titration point by metallochromic and precipitation indicators. Calculation of titration error.
Related experiences: Argentometric titration of chloride.
Redox equilibria: Nernst equation. Standard and conditional potential. Influence of pH and formation of precipitates and complexes. Electrochemical stability of the solvent. Redox titrations and theoretical titration curve. Evaluation of the equivalence point by redox, metallochromic, autoindicators and potentiometric measurements Calculation of titration error. Related experiences: Permanganometric titration of H2O2.
Thermodynamics: Work and Heat. The first law. Enthalpy. Heat Capacities. Isothermal Expansion. Adiabatic Expansion. Thermochemistry: Standard Enthalpy of Formation. The Second Law of Thermodynamics. Spontaneous Processes. Entropy. The Carnot Heat Engine. Entropy Changes. Gibbs and Helmholtz Energies. The Clapeyron and Clausius-Clapeyron Equations, Phase Diagrams, The Phase Rule. Partial Molar Quantities. The Thermodynamics of Mixing. Real Solutions. Phase Equilibria of TwoComponent Systems. Colligative Properties. Electrolyte Solutions. Chemical Equilibrium. Electrochemistry: Electrochemical Cells, Thermodynamics of Electrochemical Cells. Temperature Dependence of EMF. Determination of pH. Chemical Kinetics: Reaction Rate, Reaction Order. Molecularity of a Reaction. More Complex Reactions. Effect of Temperature on Reaction Rates. The Arrhenius Equation. Theories of Reaction Rates: Collision Theory, Transition-State Theory. Enzyme Kinetics: Michaelis-Menten Kinetics. Enzyme Inhibition.
Analytical Chemistry II
Objectives: This course probes into the instrumental analytical techniques more frequently employed for food analysis. The basic principles exploited for each technique is thoroughly illustrated, together with the running operations of all instrumental components, with the aim of enabling a correct comprehension not only of the information provided by the instrumental approach adopted, but also of its reliability. Moreover, the performance characterizing the different instrumental methods is exhaustively described, together with their requirements in terms of both sample types to be adopted and preliminary operative steps which must be involved to achieve optimization of the relevant responses.
Contents: Sample pretreatment methods; Generals on spectral techniques; Molecular absorption spectrophotometry (UV-Vis-IR); Atomic absorption spectrophotometry. Emission spectrometry by induced coupled plasma (ICP) and flame photometry. Fluorimetry and phosphorimetry; Near-Infrared Reflectance spectrometry; Polarimetry; Chromatographic techniques; Electrophoresis; Capillary electrophoresis; Mass spectrometry; Nuclear Magnetic Resonance; Linear sweep voltammetry and anodic stripping voltammetry. Basic of selective sensors and biosensors.
Animal Production
Module of Animal Biology
Objectives: To provide the students with the theoretical basis of the main mechanism of cell, tissues, organs and apparatus functionality, involved in the production of foods of animal origin. Contents: Osseous tissue and skeleton. Muscular tissue and apparatus. Tegument apparatus. Nervous and endocrine system. Digestive system and post absortion aspects. Mammary apparatus, milk syntesis. Reproductive system. Body increase
Biochemistry
Objectives: This course provide the students with knowledge on human and animal biochemistry fundamentals; macromolecules of living beings; chemistry of essential metabolism processes, catabolism and anabolism of the cell; energy consumption and generation by metabolic reactions. Importance and consequences of a correct transmission of cell information. 40% of the course is performed in a biochemical laboratory. Contents: Introduction to biochemistry and life equilibria. Chemistry of biomolecules (carbohydrates, lipids, aminoacids, nucleotides). Cell organization and membranes (structure and functions). Protein structure and functions. Enzymes: Michaelis-Menten kinetics, in vivo and in vitro regulation, classification. Coenzymes and vitamins. Metabolism and bioenergetics, Electron transport and oxidative phosphorilation. Carbohydrate metabolism: glycolysis and gluconeogenesis, additional pathways, glycogen metabolism. Krebs cycle and glyoxylate cycle. Lipid metabolism: lipolysis and lipogenesis, cholesterol metabolism. Protein and Aminoacid metabolism. Nucleotide metabolism. Nucleic acids: replication, transcription and translation. Post translation modifications. Recombinant DNA technology. Basic concepts of enzyme applications in food technology. Laboratory training: Aminoacid titrations, Protein measurements, Determination of enzyme activity related to substrate concentration, enzyme concentration and pH, Amilase activity in relation to substrate, incubation time and temperature. Hemoproteins in oxidized and reduced forms. Computer simulations will also be used.
Laboratory training: Protein measurement, gel filtration and ion-exchange chromatographic techniques, enzyme purification and specific activity determination, use of proteases and relative inhibitors. Computer simulations.
Biochemistry
Objectives: Contents: Introduction to biochemistry and life equilibria. Chemistry of biomolecules (carbohydrates, lipids, aminoacids, nucleotides). Cell organization and membranes (structure and functions). Protein structure and functions. Enzymes: Michaelis-Menten kinetics, in vivo and in vitro regulation, classification. Coenzymes and vitamins. Metabolism and bioenergetics, Electron transport and oxidative phosphorilation. Carbohydrate metabolism: glycolysis and gluconeogenesis, additional pathways, glycogen metabolism. Krebs cycle and glyoxylate cycle. Lipid metabolism: lipolysis and lipogenesis, cholesterol metabolism. Protein and Aminoacid metabolism. Nucleotide metabolism. Nucleic acids: replication, transcription and translation. Post translation modifications. Recombinant DNA technology. Basic concepts of enzyme applications in food technology.
Module of Enzymology
Objectives: The aims of the course are to present: a) the current methods of enzyme characterization, detailing the structures and the kinetic properties of the enzymes, b) the biotechnological strategies to improve the stability and activity of the enzymes, c) applications and examples of enzyme technology for food processing. Contents: Fundamentals of enzyme kinetics: A short history of enzymology. The current methods for studying the enzyme structures and the kinetic properties by steadystate and pre-steady-state approaches. Practical aspects for estimation of kinetic constants. Kinetic properties of multi-substrates and allosteric enzymes. Control of enzyme activity by reversible inhibition and activation. Factors contributing to the catalytic efficiency of enzymes in vitro. Genetic manipulation of enzymes and their production. Use of enzymes in biochemistry and immunochemistry. Biotechnological applications of enzymes in food processing: Properties of extremophilic enzymes and their importance in food processing. Chemical and genetic immobilization of enzymes and use of immobilized enzymes in the food industry. Significance of endogenous and exogenous enzymes in food industry. Applications of oxidoreductases, hydrolysates and lipases in foods.
and colorants. Migration from other food contact materials: paper and board, regenerated cellulose, ceramic, glass, metals, gums and elastomers.
Spinning. Characterization of plastic materials Components identification (polymers, additives, fillers): chemical (FT-IR, GC-MS, UV/VIS) and thermal (DSC, TG, DMTA) methods. Synthetic polymers and environment Recycling and eco-compatibility.
Food Chemistry
Objectives: To provide the students with notions relevant to the chemical composition of foods. Particular emphasis is given to food component (water, proteins, lipids, carbohydrates) interactions and degradation reaction with the aim to afford the students with the necessary tools to solve technological problems related to food processing and stability. Contents: Roles of water in foods and natural systems: need for water control; water activity. Interactions between water and other components of foods: ionisable and not ionisable solutes, polar and not polar macromolecules. Methods for water content evaluation: physical and chemical methods. Nitrogen fraction of foods: roles and distribution of proteins in nature and foods. Proteins in foods: interaction with other components, stability and degradative reactions. Analytical evaluation of proteins: Kjeldahl method and electropheresys. Application of electropheresys to foods analysis: dairy, meats, fish. Free aminoacids, biogenic amines and other nitrogen substances by degradation. Glucydes in foods: mono and poly saccharides: their roles and distribution. Sugars stability and sugars degradation. Analytical methods of glucydes in foods. Lipids in foods: natural sources and foods. Fatty acids and triacylglycerols: rules of distribution of fatty acids in triacylglycerol molecule. Mono and di acylglycerols: uses in food technology. Unsaponifiable fraction. Lipid oxidation and antioxidants. Methods of dosage of fat in foods. Metals in foods and their role on food stability. Chemical composition of main classes of foods. Module of Principles of Chemical Analysis of Foods Objectives: The practical character of the entire course is aimed to enable the students to perform chemical analyses on foods and discuss the obtained results, and thus to learn the practical basis of analytical chemistry of foods. Contents: Water content determination: oven heating, azeothropic distillation, Karl Fisher method. Fat extraction by Soxhlet method and determination of free acidity and peroxide value on extracted fat. UV spectrophotometric evaluation of conjugated dienes in edible oils. Reducing sugar determination: Fehling, iodometric, enzymatic methods.
Food Microbiology
Objectives: To provide knowledge on the main issues of microbiology applied to foods and principles that govern microbial growth in foods. The use of microorganism and their products as quality indicators; principles of quality control and microbiological criteria; knowledge on the use of microorganisms in food productions. Contents Foodborne diseases and food poisoning. Viruses and other foodborne biohazard; Foodborne animal parasites: Protozoa (Giardia lamblia, Entamoeba histolytica, Toxoplasma gondii). Flatworms and Roundworms (Fascioliasis, Taenia saginata, Taenia solium, Trichinella spiralis,). Air pollution and environmental Hygiene. Intrinsic and extrinsic parameters of foods for microbial growth. Microorganisms of food: Micrococcaceae; Genus Lactobacillus; Sporeforming bacteria Gram +; Genus Corynebacterium; Non sporeforming Gram + sede incerta; Mycobacteriaceae; Bacteroidaceae; Neisseriaceae; Genus Brucella; Enterobacteriaceae; Pseudomonadaceae and related genera; Genus Alteromonas and Shewanella; Vibrionaceae; Moulds and Yeasts. Microorganisms of fresh meat and poultry, seafoods, fermentation and fermented dairy products, fresh and fermented fruit and vegetable products, miscellaneous food products. Food preservation: Chemicals, radiation, low and high temperature. HACCP and GMP system and food safety. Indicator of food microbial quality and safety. Laboratory training: Microbial analysis of different food (meat, meat product, milk and milk product, vegetables). Identification of various microorganisms as Cocci Coagulase Negative, Lactobacillus; Listeria monocytogenes, Salmonella spp., E.coli, enterobacteriaceae, Pseudomonas spp. Alteromonas e Shewanella, Clostridium spp. Bacillus spp. Famiglia Vibrionaceae; Moulds and Yeasts.
Contents: Food safety strategy: Risk management (Hazard management, Food safety objectives, Performance standard, performance criteria, microbiological criteria), Risk Assessment (Hazard identification, Hazard characterization, Exposure assessment, Risk characterization). Predictive microbiology: Growth and death models, Primary, secondary and tertiary models, Deterministic and stochastic models. Shelf life: Challenge testing, Storage trial, Predictive shelf life models. Case studies and computer programs: MicroFit, PMP, Growth predictor, GInaFit, Gamma model, Risk Ranger. Tutorial: Practical exercises using the software listed above are included in the programme.
Food Technology I
Module of Shelf Life Assessment of Foods
Objectives: The main feature of this module is to deliver criteria and methodologies that allow students to become confident in shelf life assessment processes. Besides defining the basic concepts of food shelf life, the modulus is addressed to give a unified and coherent view of shelf life issues with special emphasis in definition of acceptability limit and critical descriptors, development of shelf life assessment strategies, shelf life modeling, computation and statistical analysis , organization of an experimental plan for shelf life testing. Contents: Introduction: shelf-life definition, factors affecting shelf life (food composition, technological history, packaging and storage conditions); regulation and labelling. Criteria for the identification of critical descriptors. Identification of acceptability limits. Modeling shelf life by using chemical, physical or sensorial indicators. Modeling shelf life by using microbial indicators. Modeling shelf life by using survival analysis methodologies. Packaging-food interactions in shelf life modeling. Case studies. Shelf life communication. Practical training at the computer room.
Food Technology II
Advanced Thermodynamics and Heat Transfer
Objectives: Providing students with the necessary background for the analysis of transient conductive heat transfer problems, heat exchangers mass transfer, boiling and condensation processes. Supplying them the basis for choosing and managing industrial refrigerating plants, applied to relevant technologies i.e. freezing, lyophilisation, cooling, cold storage. Contents: Transient conductive heat transfer, with solidification and liquefaction. Diffusion mass transfer, fundamental laws, mass diffusion without homogeneous chemical reactions, weight loss. Mass transfer, fundamental laws. Transient conduction with weight loss. Cooling time estimation for unwrapped food. Pool boiling and forced convection boiling: phenomenological aspects and evaluation of transfer coefficients. Critical heat flux. Refrigeration technology and systems: refrigerating cycles, components, systems, operating conditions. Refrigerating systems for industrial processes and retail display. Blast chillers, and blast freezers, freezers, freeze-driers. Environmental compatibility of refrigerants, ODP, GWP, TEWI, greenhouse effect.
Module of Physics
Objectives: To provide the students with the necessary background of mechanics, physics of fluids, thermodynamics and optics. The acquired notions are used to solve simple problems, and to understand the operation of instruments and equipments. Contents: Units. Translational motion. Vectors. Power. Kinetic energy and work. Potential energy and energy conservation. Momentum. Gravity. Fluids. Vibrations and waves. Thermodynamics, first and second law. Ideal gas. Electricity, electric charge, electric fields, electric potential. Current and resistance. Electromagnetic radiation. Fundamentals of optics.
variance of the normal distribution. Confidence interval for the parameter of the Bernoulli distribution. Hypothesis testing: introductory definitions. Type of errors. Power of a test. Unidirectional and bidirectional tests. Two sample test for the mean: independent and paired data. Chi-square test for independence. One-way analysis of variance: the linear model and the assumptions on the error term. Deviance decomposition and F test.
Organic Chemistry
Module of Organic Chemistry I
Objectives: To provide the students with basic understanding of the main classes of organic compounds focusing on their synthesis, reactivity and physical chemical properties. This knowledge is essential not only for a better understanding of more specific courses, but also for a complete formation of a food technologist. Contents: An introduction to the structure and bonding in organic compounds. Organic acids and bases. Alkanes and cycloalkanes: configurational and conformational isomers; nomenclature and reactivity. Stereochemistry. Substitution and elimination reactions. Alkenes and dienes: structure; nomenclature and reactivity. Alkynes: structure; nomenclature and reactivity. Alcohols, diols and ethers: structure; nomenclature, synthesis and reactivity. Aldehydes and ketones: structure; nomenclature, synthesis and reactivity. Carboxylic acids and carboxylic acids derivatives: structure; nomenclature, synthesis and reactivity. Aromatic compounds: definition of aromatic compound; nomenclature and reactivity. The chemistry of amines: structure; nomenclature, synthesis and reactivity. Heterocyclic aromatic compounds: 5-membered ring with a single heteroatom (pyrrole, furan, thiophene); 5-membered ring with a two heteroatoms (1,2- and 1,3-azole); 6-membered ring with a single heteroatom (pyridine); 6-membered ring with a two heteroatoms (pyridazine, pyrimidine, pyrazine); fused rings (indole, isoindole, quinoline, isoquinoline); purines. Laboratory practice: Some of the subjects treated in the lectures will be deepened during the laboratory work.
determination; phytosteroids; steroid hormones; vitamins D group; bile acids; glycosteroids. 4. Alkaloids. - Identification and extraction from biological matrices. Biosynthetic formation starting from amino acids. Classification taking into account the structure and other chemical features of the alkaloid molecule. Laboratory training: Some of the subjects treated in the lectures will be deepened during the laboratory work.
Mechanical properties of solid foods - Measurements and data interpretation. Practical training
Response surface analysis: Central composite design. Linear and quadratic response surfaces. Statistical methods in chemometrics: introduction to multivariate analysis. Principal components. Cluster analysis. Measurement error theory: repeatability and reproducibility of a measure. Calibration. Tutorial: Excel and R for data handling and analysis; Analysis of real data sets.
Thermodynamics and heat transfer, and Plants for the food industry
Module of Thermodynamics and heat transfer
Objectives: The first objective is to provide the students with the necessary background for the formulation of first and second law balances. The acquired notions are applied to the analysis of engineering cycles, psychrometry and refrigerating plants. Further on, the analysis of conduction, convection and radiation processes is performed. The acquired notions are utilized for modeling heat transfer processes in components, systems and plants of interest to food science. Contents: Thermodynamics: SI Units and dimensions. Mass balance, work, heat, open and closed systems. Energy and first law of thermodynamics, internal energy, enthalpy, energy analysis of cycles. Second law of thermodynamics, Carnot cycle, entropy. Ideal gas, p-v-t relation for ideal gases and pure substances. Psychrometric systems, relations, charts, applications. Refrigeration and heat pump systems, refrigerants, vapourcompression cycles. Heat transfer: Fourier, Poisson and Laplace equations. Onedimensional steady-state conduction. Transient conduction with the lumped capacitance method and for semi-infinite solids. Internal and external flow with forced convection. Natural convection. Heat exchangers, LMTD and NTU methods. Radiative heat exchange between surfaces.
Module of Plants for the food industry Objectives: to provide knowledge of the functionality of machines operating in various processes of the agri-food industry, with special emphasis on the oenological and milk product sectors. Contents: I materiali nelle industrie agroalimentari. Evoluzione nel tempo a tipologie. Materiali organici a naturali: legno; cellulosa; fibre vegetali; gomme. Strutture dei principali materiali, strutture cristalline dei solidi a delle leghe metalliche, propriet meccaniche a deformazioni. Diagrammi di stato delle leghe metalliche. Caratteristiche di deformabilit a comportamenti alla trazione. Prove di durezza, propriet fisiche, caratteristiche termiche a di protezione contro la corrosione. Diagrammi di stato per ghise a acciai a loro ciclo siderurgico. Ghise bianche a grigie a loro utilizzazione. Classificazione degli acciai, acciai speciali, inossidabili a loro impiego. Principali trattamenti termici degli acciai. I polimeri plastici. Classificazione a processi di polimerizzazione. Solidificazione dei polimeri a operazioni di fermatura. Propriet chimiche, fisiche a meccaniche dei polimeri. Principi di rafforzamento. Polimeri termoplastici a termoindurenti, loro caratteristiche e settori dimpiego. Elastomeri: caratteristiche principali a applicazioni. Vetro: propriet meccaniche; processi di lavorazione; preparazione delle bottiglie. I materiali ceramici: lavorazioni; propriet; settori applicativi. 2. I contenitori nelle industrie agroalimentari. I contenitori in legno: cenni alla costruzione di botti a caratelli. Contenitori in cemento armato. Contenitori in acciaio. Costruzione e caratteristiche di resistenza agli agenti chimici. Contenitori in P.R.EV. Caratteristiche e utilizzazione.
3. La movimentazione dei prodotti agroalimentari. Sistemi di trasporto a tappeto, coclea ed a tazzette. Sistemi di trasporto pneumatici. Sistemi idraulici: tubazioni; raccordi; valvole; guarnizioni. Caratteristiche principali delle pompe: portate; prevalenze; parametri di funzionamento. pompe volumetriche alternative: a pistoni; a membrana. Pompe volumetriche rotative: a lobi; ad ingranaggi; a palette; con rotore flessibile; a vite eccentrica; a tamburo eccentrico; a rotore ellittico; peristaltiche. Pompe centrifughe: generalit; pompe monostadio, pompe autoadescanti; pompe a palette; pompe ad anello liquido; pompe a girante arretrata o a vortice. 4. I sistemi termici. Principali tipologie di scambiatori di calore: scambiatori a piastre; a fascio tubiero; a corpo raschiato; a serpentino. Cenni a condensatori ed evaporatoriMacchine per la produzione del vapore: a tubi di fumo a tubi dacqua; a olio diatermico. Trattamento dellacqua. Ciclo frigorifero a macchine frigorifere. 5. La filtrazione. Meccanismi di filtrazione. Tecniche di filtrazione: con deposito; con prepannello; ad alluvionaggio continuo; su strati filtranti; su membrana. Coadiuvanti di filtrazione. Macchine ed impianti di filtrazione: filtri pressa; a camera di pressione; filtri rotativi sottovuoto; flottazione. Separazione per centrifugazione a principi di fanzionamento. 6. Linee di produzione: latte crudo; formaggi; vino.
Thermodynamics and heat transfer, and Plants for the food industry
Module of Thermodynamics and heat transfer
Objectives: The first objective is to provide the students with the necessary background for the formulation of first and second law balances. The acquired notions are applied to the analysis of engineering cycles, psychrometry and refrigerating plants. Further on, the analysis of conduction, convection and radiation processes is performed. The acquired notions are utilized for modeling heat transfer processes in components, systems and plants of interest to food science. Contents: Thermodynamics: SI Units and dimensions. Mass balance, work, heat, open and closed systems. Energy and first law of thermodynamics, internal energy, enthalpy, energy analysis of cycles. Second law of thermodynamics, Carnot cycle, entropy. Ideal gas, p-v-t relation for ideal gases and pure substances. Psychrometric systems, relations, charts, applications. Refrigeration and heat pump systems, refrigerants, vapourcompression cycles. Heat transfer: Fourier, Poisson and Laplace equations. Onedimensional steady-state conduction. Transient conduction with the lumped capacitance method and for semi-infinite solids. Internal and external flow with forced convection. Natural convection. Heat exchangers, LMTD and NTU methods. Radiative heat exchange between surfaces.
Module of Plants for the food industry Objectives: to provide knowledge of the functionality of machines operating in various processes of the food industry.
Unit Operations
Objectives: The aim of the course is to provide the students with knowledge on the main unit operations of food technology as well as principles and laws that govern them. Particular emphasis is given to process-product interaction. Criteria for proper choice among the available different techniques and plants are discussed. Contents: Unit operation concept and definition.. Mass and energy balance recalls. Unit operations based on thermal energy transfer (cooking, blanching, pasteurisation, sterilisation, refrigeration, freezing). Unit operations based on transfer of thermal energy and mass (evaporation and dehydration). Unit operations based on mechanical energy transfer (filtration, centrifugation, sedimentation, membrane permeation, emulsification). Unit operations based on transitions and thermodynamic equilibria (cryoconcentration, crystallisation, distillation, solvent extraction). Training at the food technology laboratories and pilot plant area of the Department of Food Science
Vegetal Production
Module of Botany
Objectives: To provide essential concepts on plant anatomy and morphology, the relations between plant form and function and the main descriptive and taxonomic characters of thallophytes and tracheophytes. Contents: 1. Autotrophy and heterotrophy. Origin and diversity of photosynthetic organisms. 2. Levels of organization in biology from molecules to organisms. 3. The plant cell: structure and function. 3.1 The chloroplast. 3.2 The cell wall. 3.3 The vacuole. 3.4 Water and plant cells: osmotic pressure and cell turgor. 4. Plant tissues. 5. Morphology and functions of higher plants. 5.1 The leaf: structure, anatomy and function. 5.2 Stem anatomy: primary and secondary structure. Xilem and phloem transport. 5.3 Root anatomy: primary and secondary structure. Water absorption and mineral nutrition. 5.4 Leaf and stem metamorphosis. 6. Flowering plant reproduction. 6.1 Meiosis and sexual reproduction. 6.2 Angiosperm life cycle. 6.3 Flower, seed and fruit structure. 7. Plant classification. 7.1 The algae. 7.2 Angiosperm classification: outline of the most important families for human nutrition. Practical trials: plant histology and anatomy by light microscopy
biochemical changes occurring during growth and ripening. 2.1 Description of the main sugars and starch accumulated during develpment. 2.2 Climateric and non-climateric products.2.3 Respiration. 2.4 Biochemistry of ethylene. 2.5 Texture and softening. 2.6 Development of colour and flavour. 2.7 Water loss and humidity 3 Harvest and quality indexes. 4 Controlled temperature storage. 4.1 Use of modified and controlled atmospheres. 4.2 Physiological storage disorders