First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
SAFETY AND HYGIENE OF FOOD PRODUCTS
Course unit
LABORATORY METHODS ON FOODS
MVM0013064, A.A. 2019/20

Information concerning the students who enrolled in A.Y. 2018/19

Information on the course unit
Degree course First cycle degree in
SAFETY AND HYGIENE OF FOOD PRODUCTS
MV1734, Degree course structure A.Y. 2011/12, A.Y. 2019/20
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Number of ECTS credits allocated 8.0
Type of assessment Mark
Course unit English denomination LABORATORY METHODS ON FOODS
Website of the academic structure http://www.agrariamedicinaveterinaria.unipd.it/
Department of reference Department of Comparative Biomedicine and Food Science
Mandatory attendance
Language of instruction Italian
Branch VICENZA
Single Course unit The Course unit CANNOT be attended under the option Single Course unit attendance
Optional Course unit The Course unit is available ONLY for students enrolled in SAFETY AND HYGIENE OF FOOD PRODUCTS

Lecturers
Teacher in charge ENRICO NOVELLI VET/04

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Educational activities in elective or integrative disciplines VET/08 Clinical Veterinary Medicine 3.0
Core courses VET/04 Inspection of Food Products of Animal Origin 5.0

Course unit organization
Period Second semester
Year 2nd Year
Teaching method frontal

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Laboratory 2.0 16 34.0 5
Lecture 6.0 48 102.0 No turn

Calendar
Start of activities 02/03/2020
End of activities 12/06/2020
Show course schedule 2019/20 Reg.2011 course timetable

Examination board
Board From To Members of the board
8  Commissione a.a. 2019/20 01/12/2019 30/11/2020 NOVELLI ENRICO (Presidente)
BALZAN STEFANIA (Membro Effettivo)
CAPOLONGO FRANCESCA (Supplente)
7  Commissione a.a. 2018/19 01/12/2018 30/11/2019 NOVELLI ENRICO (Presidente)
BALZAN STEFANIA (Membro Effettivo)
CAPOLONGO FRANCESCA (Supplente)

Syllabus
Prerequisites: The student must have adequate knowledge of general chemistry and calculation applied to analytical chemistry. In addition, he must know the basic instrumentation used in analytical chemistry laboratory, the methods of calibration of instruments and shall be able to use simple equipment (pipettes, flasks and burettes) and know how to use technical and analytical balances. From the point of view of the theory knowledge’s, the student must know the chemical bonds, the chemistry of proteins, lipids and carbohydrates, pH, acids and strong bases and weak acids and bases, the colligative properties of solutions, the ionic strength. The introductory tuition is the course of General chemistry and biochemistry dispensed during the first term of the first year.
Target skills and knowledge: Part one of the teaching course (5 ECTS) - Achievement of knowledge and skills on technical and practical aspects of chemical analysis in the laboratory of food control. Moreover, the student will demonstrate to know the statistical applications to manage the analytical data together with the application of the concepts of quality management in the laboratory activity.
Educational objectives of the practical part: the student will demonstrate practical skills in statistical treatment of analytical data through the use of computational tools besides the knowledge and skills on practical aspects of chemical analysis in the laboratory of food control and in the use of the dedicated tools.

Part two of the teaching course (3 ECTS) - Acquiring of theoretical skills on the laboratory analysis of most common utilization in the laboratory of food control. In addition, the student will demonstrate knowledge and know-how in the use of personal and collective protective equipment as well as knowledge of the quality criteria applied to the laboratory activities.
Educational objectives of the practical part: the student will demonstrate theoretical knowledge of the analytical methods of common use in the laboratory of food control.

In addition, students in groups of 3-5 will develop insights into satellite topics of the teaching and/or current topics in the food sector, with reference to food safety. This activity will be carried out in groups to stimulate the dialectics of eachone and the sharing of specific personal skills.
Examination methods: Part one of the teaching course (5 ECTS) - Written examination on exercises of chemical calculation (five exercises to resolve whereas the sufficiency is reached after proper resolution of at least 3 of them). The practical test in the laboratory is concerning the preparation of solutions of known concentration, pH measurement, titration, dilution of solutions. The practical test is carried out in the same day of the oral examination provided in the part second of the teaching course.

Part two of the teaching course (3 ECTS) - The oral examination is scheduled at a distance of a few days after the written test (in the same day of the practical examination) but nothing precludes that it can be sustained even in a subsequent appeal. The oral test has, as a prerequisited, the overcoming successfully of the written test.
Assessment criteria: Part one of the teaching course (5 ECTS) - The evaluation of the preparation of the student is done on a scale of thirty points, both for the written part as for the practical one.

Part two of the teaching course (3 ECTS) - The evaluation of the student's preparation (on the theoretical part) is carried out on a scale of thirty points.
The three assessments (on the written, practical and theoretical parts) are then subjected to arithmetic mean to obtain the overall evaluation.

The evaluation of the products carried out through the group activities will be done at the end of the teaching semester by illustrating them by the students to the community of the classroom and compiling, by the same collegiality of the students and the teacher, a score sheet
Course unit contents: First part of the teaching course (5 ECTS) - Comprehension of laboratory procedures, improvement on technical glossary and knowledge of codes and signals of risk and safety and general conduct in case of emergency (4 hours).
Understanding and interpretation of laboratory procedures, description and explanation of equipment and laboratory instruments. Use of personal and collective protective tools. Guide to understanding labels and the technical annexes of chemical reagents (2 hours)
Solvents, bases and acids more used in the laboratory of chemical analyses (2 hours).
Way of conduction and critical aspects of the measures of weight and volume. The measurement of pH, water activity and redox potential. Qualitative and quantitative assays (4 hours).
Measurements of pH and water activity, theoretical and practical principles (2 hours).
Calculations aimed to preparation of simple basic and acid solutions at nominal concentration, to make dilutions and buffer solutions preparation, for the pH calculation and to estimate the effect of salts on colligative properties. Application on computational tools for the statistical treatment of analytical data together with practical examples for the errors management and for the uncertainty measure calculation (10 hours).
Practical and lab session: execution of laboratory analyses in groups of three students with activities of weighing, transfer of solutions of known volume, pH measurements, phase separation by centrifugal force and gravity filtration at atmospheric pressure, measurement of absorbance in the visible-light range. In particular, students will proceed with a quantitative assay for the determination of a water soluble vitamin (5 hours); titratable acidity of honey and rifractometric applications for the measure of solute concentration in water solutions(5 hours); a semi-quantitative assay for the estimation of the residual activity of alkaline phosphatase in milk after a thermal treatment (5 hours). Processing of the analytical results and calculation of the variability (1 hour).

Second part of the teaching course (3 ECTS) – Importance of laboratory analyses with reference to the evaluation of quality, food frauds and safety of food products (2 hours).
Qualitative and quantitative assays, gravimetric and titrimetric determinations (2 hours).
Guidelines to the validation of the analytical method and application of related criteria (LOD, LOQ, precision, accuracy, linearity) (3 hours).
Application of good laboratory practises to the laboratory of food control, calculation of uncertainty measure (2 hours).
Proximate composition. Determination of water, fat, protein and ash (3 hours).
Qualitative assays on protein (soluble nitrogen and volatile nitrogen) (2 hours).
Qualitative assays on fat. Organic acidity, iodine number, peroxide value, diene number (3 hours).
The errors in the chemical analyses of foods and their critical handling (3 hours).
Chromatographic methods, general principles and application to analyses of foods for the evaluation of their quality and safety (2 hours).
Spectroscopic methods in food analyses, spectrophotometry, atomic absorption and atomic emission spectroscopy, ICP and application to analyses of foods for the evaluation of their quality and safety (2 hours).
Planned learning activities and teaching methods: First part of the teaching course (5 ECTS) - The lessons are carried out in the classroom with the help of audio-visual projection system. The teaching practice regarding the use of spreadsheets are carried out in the classroom. In the middle of the semester a test ongoing is carried out on the learning part inherent the calculation applied to the analytical chemistry in order to allow the student to check his level of expertise and the teacher as a way for monitoring the effectiveness of the teaching intervention itself. The frequency of lessons is free, the teacher advocates the frequency especially to improve the efficiency of learning the teaching part of the calculation.
The teacher held, during the academic year, some lessons extra teaching plan for the deepening and better understanding of the calculation applied to the analytical chemistry.
The practical part is conducted in the laboratory where there is the availability of equipment and basic devices (technical and analytical balances, pH-meter, thermostatic oven, centrifuge, spectrophotometer). The practical activity of calculation applied to analytical chemistry is carried out both in the classroom with the support of audiovisual systems and in the laboratory during the practical activities. The attendance at the practical activity performed in the laboratory is mandatory with frequency detection by the teacher.
Teaching activity in classrom: 3 ECTS 24 hours
Practical activity in laboratory: 2 ECTS 16 hours
Second part of the teaching course (3 ECTS) - The lessons are carried out in the classroom with the help of audio-visual projection system.
Teaching activity in classrom: 3 ECTS 24 hours
Additional notes about suggested reading: Training aid material used during the lessons is available in the Moodle platform (https://elearning.unipd.it/scuolaamv/).

The teacher receives students on Wednesday at 9:00 am at the office located at the degree course building or on different days after an e-mail appointment.
Textbooks (and optional supplementary readings)
  • Cescatti, Feller, Ferrarini & Novelli, La Sicurezza alimentare (per la produzione e il consumo). Padova: Libreria Progetto Padova, 2013.
  • Skoog, West, Holler and Crouch, Fondamenti di chimica analitica. Napoli: EdiSES, 2009.
  • Bandoli, Dolmella e Natile, Chimica di base. Napoli: EdiSES, 2003. Cerca nel catalogo
  • Michelin Lausarot e Vaglio, Fondamenti di stechiometria. Padova: Piccin, 1988. Cerca nel catalogo
  • Rubino, Venzaghi e Cozzi, Stechio & Lab - Le basi dell'analisi chimica. Milano: Zanichelli, 2001. Cerca nel catalogo

Innovative teaching methods: Teaching and learning strategies
  • Interactive lecturing
  • Problem solving
  • Video shooting made by the teacher/the students

Innovative teaching methods: Software or applications used
  • Moodle (files, quizzes, workshops, ...)

Sustainable Development Goals (SDGs)
Good Health and Well-Being