Food science and technology

FIRST PART: Physical-chemical principles and traditional methods for analyses aimed to evaluate qualitative and compositional attributes in fresh and transformed agro-food crops. With special regard methods and techniques related to grape and wine, olives and olive oil, and dried fruit will be treated. SECOND PART: Description of innovative technologies and non-destructive sensors for analytical determinations in-field, in laboratory and along the production chain of agro-food crops. Study of methods based on spectral techniques, sensors for e-noses and e-tongues, vision systems and devices working on the principle of fluorescence, and rheological sensors aimed at detecting the firmness. Particularly, applications destined to grape and wine, olives and olive oil, and dried fruit will be presented and studied. THIRD PART: Approach to chemometric and multivariate statistical principles finalized to modeling related to sensor applications. Introduction to the cluster analysis and pattern recognition methods for discriminant evaluations; first approach to the multiple regression methods for calibration and prediction models assessment in relation to the most significant analytical parameters of the studied agro-food crops.

no specific qualifications are requested

- Portions or sections of different books suggested by the teacher; - Powerpoint presentations, movies and lecture notes; - Scientific publications and reviews, technical-scientific seminars and workshops.

The attendance the course, with no prejudice to the students' learn ability and their performances, is not mandatory

In case of oral exams, the preparation of powerpoint presentations on the arguments treated along the course will be requested to the students. The written tests, when performed, will be structured on the basis of several questions foreseeing multiple choice and free compilation answers. Students examined through an oral interview, will be stimulated in being autonomous with respect to the exposition of the requested arguments and themes. They will be able to demonstrate adequate skills and performances based on the indications and suggestions of 'Dublin descriptors'.

The lectures addressed to the frontal teaching will be provided both in-person (classroom) and by remote through telematic platform. As obvious, only in the case of laboratory activities and external visits student's presence will be requested