Analytical Chemistry

MAURIZIO BOCCACCI MARIANI
VANESSA GIANNETTI

The course aims to provide students with the basic principles and scientific instruments to address, in a conscious way, the issues related to resources, commodities (mainly food sector), the environmental impact. The production cycles are discussed in the context of the “cost–benefit” correlation and viewed in the context of the energy content, less pollution and recycle materials

The course provides students with a conceptual and methodological framework on food, energy resources, and industrial raw materials. It is structured to develop theoretical and practical skills that combine rigorous chemical analysis with a systemic, sustainable vision of production and processing systems. Through lectures, laboratory exercises, and dedicated seminars, the course fosters a critical approach to assessing commodities, their quality, safety, and life cycles.
Upon completing the course, students will be able to: analyze the chemical composition of food raw materials and the transformations induced by processing, preservation, and cooking; assess the quality and safety of products and resources in compliance with current regulations, market demands, and commercial distribution standards; define the industrial role of commodities, Critical Raw Materials (CRMs), and energy processes within the context of the ecological transition; evaluate the impact of sustainable resource management policies over the short and long term; integrate new economic models, such as the Green Economy and Circular Economy, into production contexts.
Expected Learning Outcomes (Dublin Descriptors)
1. Knowledge and Understanding
Students must demonstrate the ability to: Understand the fundamentals of commodity science and product life cycles (LCA), identifying interactions among chemical-physical properties, production technologies, and environmental impacts. Describe the main chemical-physical changes in food caused by processing, preservation, and cooking. Know the regulatory framework of the sector (Food Law), labeling requirements, quality certification systems, and European sustainability policies. Define the industrial role of main commodities, Critical Raw Materials (CRMs), and the dynamics of the energy transition.
2. Applying Knowledge and Understanding
Students will be able to: Apply analytical laboratory techniques for the chemical characterization, quality control, and safety of food products. Critically interpret food labels, voluntary claims, and technical product specifications. Apply HACCP principles and traceability systems within agro-food supply chains. Contextualize the use of resources and energy in industrial processes to reduce waste and support ecological transition.
3. Making Judgements
Students will be able to: Critically evaluate the quality, sustainability, and safety of commodities and energy resources across their various dimensions. Identify commercial and food fraud, assessing its impact on public health and the market. Formulate critical judgments on the adoption of biotechnology, GMOs, and novel foods in the food sector. Examine the effectiveness of sustainability policies and the adoption of circular models along supply chains.
4. Communication Skills
Students will be able to: Accurately use technical-scientific and commodity-specific terminology. Communicate product characteristics clearly to promote informed consumer choices. Interpret and explain the meaning of logos, certification marks, and sustainability indicators on packaging or technical documentation.
5. Learning Skills
Students will develop the methodology to: Independently consult national and European regulatory sources for continuous updates on evolving food and environmental legislation. Independently explore scientific literature regarding technological innovations in the sector. Integrate chemical-commodity knowledge with emerging paradigms of the Green Economy, Circular Economy, and ecological transition.

No specific prior knowledge is required to understand the course content and achieve the learning outcomes. However, for active and effective participation in class activities, students are strongly encouraged to stay consistently updated on current issues related to key contemporary environmental, social, and economic challenges.

Raw materials and food products; nutritional principles; food processing, cooking and preservation; sustainability and innovation in agriculture; typologies of food products and new foods; agri-food system, Made in Italy and food fraud; food quality; food labelling; European strategy "From Farm to Fork".

FOOD Part – The study material, prepared by the professor, is available at the "Centro Copie Universitario" (Via Borelli 15, Rome) and is sufficient to ensure complete preparation for the exam.
ENERGY AND COMMODITY Part: Given the specific nature of the teaching and the contents of the module, which are always considered dynamic, the study material will be provided directly by the teacher and will mainly consist of handouts and documents available on the Internet.

The course consists of interactive lectures, designed to encourage active student participation and collaborative discussion on the topics covered.
Teaching activities are complemented by the screening and analysis of audiovisual materials, used as a basis for reflection and further exploration to practically contextualize the course content.
Practical lab sessions will take place at the Laboratorio di Merceologia of the Faculty of Economics, at Via del Castro Laurenziano 9, Rome.

Class attendance is strongly recommended. Regular presence in class and active participation in discussions serve as fundamental support for achieving the learning outcomes of the course.

The exam consists of a 40-minute written test designed to assess the acquisition of the knowledge and skills outlined in the course learning outcomes.
The test comprises 30 questions covering all the topics of the syllabus, structured as follows: multiple-choice questions; True/False questions; short open-ended questions.
Attendance and active participation in lectures and class discussions are valued elements that will positively contribute to the final grade.
There are no mid-term exams or early exam sessions. Incoming international exchange students will be assessed using the same examination methods.

The written exam will be held in Italian.

• Fundamentals of commodity science and production
  systems. Introduction to Commodity Science. Product classification and supply chains.
  Market dynamics and transformation of value chains.
  • Books: Course materials provided by the professor


• Energy and industrial raw materials. Analysis
  of major industrial commodities. Fossil energy sources (extraction, processing,
  and environmental impact). Renewable energy sources (conversion technologies
  and the energy transition). Critical Raw Materials (usage dynamics, strategic
  dependency, and geopolitical challenges).
  • Books: Course materials provided by the professor


• Food. Composition and transformations induced
  by industrial processing, preservation techniques, and cooking methods. Sustainable
  agro-food systems (environmental impact and innovative food biotechnologies). Food
  quality and safety: Food Law, labeling requirements, certification systems, and
  consumer protection. Agro-food sector and Made in Italy.
  • Books: Course materials provided by the professor


• New sustainability paradigms. Green and
  Circular Economy Models: strategies for resource reduction, recycling, and
  material reuse within production cycles.
  • Books: Course materials provided by the professor


• Practical activities and complementary teaching.
  Chemical and commodity analysis at the Laboratorio di Merceologia. Thematic seminars
  dedicated to real-world case studies. Guided visit to Agenzia delle Dogane e
  dei Monopoli (to be confirmed).
  • Books: Course materials provided by the professor