First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
Course unit
AVP3051667, A.A. 2019/20

Information concerning the students who enrolled in A.Y. 2017/18

Information on the course unit
Degree course First cycle degree in
AG0057, Degree course structure A.Y. 2017/18, A.Y. 2019/20
bring this page
with you
Number of ECTS credits allocated 10.0
Type of assessment Mark
Course unit English denomination FOOD TECHNOLOGY
Website of the academic structure
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
E-Learning website
Mandatory attendance No
Language of instruction Italian
Single Course unit The Course unit can be attended under the option Single Course unit attendance
Optional Course unit The Course unit can be chosen as Optional Course unit

Teacher in charge SIMONE VINCENZI AGR/15
Other lecturers ANTONELLA CRAPISI AGR/15

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses AGR/15 Food Sciences 10.0

Course unit organization
Period Second semester
Year 3rd Year
Teaching method frontal

Type of hours Credits Teaching
Hours of
Individual study
Practice 1.0 8 17.0 2
Laboratory 1.0 8 17.0 2
Lecture 8.0 64 136.0 No turn

Start of activities 02/03/2020
End of activities 12/06/2020
Show course schedule 2019/20 Reg.2017 course timetable

Examination board
Board From To Members of the board
7  Commissione a.a. 2019/20 01/12/2019 30/11/2020 VINCENZI SIMONE (Presidente)
CRAPISI ANTONELLA (Membro Effettivo)
LANTE ANNA (Supplente)
6 Commissione a.a. 2018/19 01/12/2018 30/11/2019 VINCENZI SIMONE (Presidente)
CRAPISI ANTONELLA (Membro Effettivo)
LANTE ANNA (Supplente)

Prerequisites: In order to understand the lessons it is advantageous to possess the base knowledge in inorganic and organic chemistry. It is mandatory to have passed the courses of Food technology: animal products and Food Technology: vegetal products.
Target skills and knowledge: The student will acquire the knowledge on the most common methods of food analysis. The analytical techniques for proteins, carbohydrates and lipids will be treated first, followed by the specific analysis of the most common food and beverages. The course includes a specific section of Enology, which allow the student to acquire knowledge about the different winemaking techniques, the technology of transformation of grapes in wine and the relative analysis.
At the end of the course the student should be able to correctly apply the main methods of food analysis, from the sampling to the critical reading of a report of analysis.
Examination methods: The exam will be written with questions about the entire program. It will include also a question about the resolution of a “real case”. On request, it is possible to perform an oral exam. No intermediate exams are scheduled.
Assessment criteria: The evaluation of the student competences will be based on the level of comprehension of the subjects treated during the course and on the ability to apply the theoric notions to a real situation in the food chain.
Course unit contents: 1st credit: lab security, basic instrumentation (pH-meter,spectrophotometer, Absorption, Emission and IR Spectrometer), principal chromatographic techniques (HPLC and GC) and different detectors. Quantitative determination (calibration, LOD, LOQ)
2-3 credits: Determinations of main food components: water, dry matter, ashes, protein and non-protein nitrogen, carbohydrates, lipids
4-5 credits: Chemical analysis of the main food of animal and vegetal origin: water, oils, milk and derived products, cereals, beer, meat, fish and contaminants
6-8 credits: Enology: technology of production and methods of analysis.
9-10 credits: Practical experience: titration, nitrogen determination, enzymatic analysis
Planned learning activities and teaching methods: The course is based on frontal lessons, using slides that will be at students disposal on the Moodle platform A part of the course will be held in laboratory in order to provide to the students also practical skills in food analysis. The course include a project of working in group by assignation of a scientific paper that students have to read, comprehend and explain by PPT presentation.
Textbooks (and optional supplementary readings)
  • Cabras, Paolo; Tuberoso, Carlo, Analisi dei prodotti alimentariPaolo Cabras, Carlo I. G. Tuberoso. Padova: Piccin, 2014. Consigliato Cerca nel catalogo

Innovative teaching methods: Teaching and learning strategies
  • Laboratory
  • Case study
  • Students peer review