The course aims to get the student to acquire the techniques and the use of the equipment and sensors necessary for the production of food and wine and food products, to evaluate their quality, as well as to acquire skills in developing techniques and solutions for achieve quality and yield improvements of production.
scheda docente
materiale didattico
Concept of Measure and its Philosophical Interpretation, Definition of the Concept of Quality, Definition of Measure, General Algorithm for Measures, Concept of Uncertainty, Measure Scales: Identity, Ordinal and Extensive, No-Direct Measures, International Measurement System, Standard, Measure Methods, Instrumentation.
Concepts of Sensor and Trasducer, Examples of Sensors, Examples and Applications of Sensors in the Agro-Food Chain, Introduction to the Analogical and Digital Measurement Chain, the Monitoring, the Feedback, Typical Instrumentation for Agro-Food Applications.
Introduction to Organoleptic Metrology, Quality Food Evaluation, Realization of an Example of Survey Module for Organoleptic Test, Test for the Quality Food Evaluation.
Second Part: Chemical Section
Definition and fundamental quantities: response, sensitivity, reversibility, resolution, noise, limit of detection, accuracy and reproducibility, drift.
Sensors and dosimeters: differences and characteristics.
Chemistry related to the sensing mechanisms: VOCs (Volatile organics compounds), gas-solid, liquid-solid interactions.
The electronic nose and the technologies related to the Gas Sensing: Metal Oxide Semiconductor Sensors (MOS), Quartz Crystal Microbalance (QCM), Surface Acoustic Wave sensors (SAW), Amperometric sensors, Optical sensors, Pellistor sensors, Conductive Organic Polymer sensors.
Applications of the electronic nose: eg. discrimination of origin of wines, authenticity of dairy products, discrimination of coffee based on the volatile fraction, aging of fish products based on the detection of amines, aging of fruit and meat on the volatile fraction, classification of EVO oils etc.
The electronic tongue and the technologies related to sensors in liquid: potentiometric sensors, arrays of voltammetric sensors, optical sensors.
Applications of electronic tongue: monitoring of commercial water samples, detection of the organic fraction in fruit-based drinks, studies of the origin of tea.
Spectroscopic techniques as a validation tool in the food and wine field
Programma
First Part: Metrological SectionConcept of Measure and its Philosophical Interpretation, Definition of the Concept of Quality, Definition of Measure, General Algorithm for Measures, Concept of Uncertainty, Measure Scales: Identity, Ordinal and Extensive, No-Direct Measures, International Measurement System, Standard, Measure Methods, Instrumentation.
Concepts of Sensor and Trasducer, Examples of Sensors, Examples and Applications of Sensors in the Agro-Food Chain, Introduction to the Analogical and Digital Measurement Chain, the Monitoring, the Feedback, Typical Instrumentation for Agro-Food Applications.
Introduction to Organoleptic Metrology, Quality Food Evaluation, Realization of an Example of Survey Module for Organoleptic Test, Test for the Quality Food Evaluation.
Second Part: Chemical Section
Definition and fundamental quantities: response, sensitivity, reversibility, resolution, noise, limit of detection, accuracy and reproducibility, drift.
Sensors and dosimeters: differences and characteristics.
Chemistry related to the sensing mechanisms: VOCs (Volatile organics compounds), gas-solid, liquid-solid interactions.
The electronic nose and the technologies related to the Gas Sensing: Metal Oxide Semiconductor Sensors (MOS), Quartz Crystal Microbalance (QCM), Surface Acoustic Wave sensors (SAW), Amperometric sensors, Optical sensors, Pellistor sensors, Conductive Organic Polymer sensors.
Applications of the electronic nose: eg. discrimination of origin of wines, authenticity of dairy products, discrimination of coffee based on the volatile fraction, aging of fish products based on the detection of amines, aging of fruit and meat on the volatile fraction, classification of EVO oils etc.
The electronic tongue and the technologies related to sensors in liquid: potentiometric sensors, arrays of voltammetric sensors, optical sensors.
Applications of electronic tongue: monitoring of commercial water samples, detection of the organic fraction in fruit-based drinks, studies of the origin of tea.
Spectroscopic techniques as a validation tool in the food and wine field
Testi Adottati
Slides provided by the Professor.Modalità Erogazione
Lectures for the theoretical part, instrumentation exercises carried out in the laboratory, specific seminars in the companyModalità Frequenza
There is no obligation to attendModalità Valutazione
The evaluation test consists of an oral question of the candidate lasting about 1.5 hours on the topics discussed during the course.
scheda docente
materiale didattico
Mole, weight composition, minimal and molecular formula.
States of aggregation of the matter. The gas. Gas laws. Ideal and real gas. Liquids and Solids.
Chemical reactions. Stoichiometry. Redox reactions. Acid-Base reactions.
The solutions: concentration and vapor tension. Colligative properties.
Basics of chemical kinetics
Thermodynamics I and II Principle. III Principle. Gibbs Free Energy and spontaneity of a chemical reaction. Chemical equilibrium.
Acids and Bases. Equilibria and pH calculation. Saline hydrolysis and tampons.
laboratory exercises
Programma
Scientific method. The Atom. Chemical bond. Ionic bond. Covalent bond (VB). VSEPR. Hybridization. Dative bond. Resonance. Nomenclature and chemical structures.Mole, weight composition, minimal and molecular formula.
States of aggregation of the matter. The gas. Gas laws. Ideal and real gas. Liquids and Solids.
Chemical reactions. Stoichiometry. Redox reactions. Acid-Base reactions.
The solutions: concentration and vapor tension. Colligative properties.
Basics of chemical kinetics
Thermodynamics I and II Principle. III Principle. Gibbs Free Energy and spontaneity of a chemical reaction. Chemical equilibrium.
Acids and Bases. Equilibria and pH calculation. Saline hydrolysis and tampons.
laboratory exercises
Modalità Erogazione
Frontal teaching and exercises. In case of Covid emergency extension, will be evaluated the possibility of distance learning. Lessons will not be recorded.Modalità Frequenza
Class attendance is strongly recommended. Laboratory class attendance is strongly recommended. The class attendance will be monitored through a sign-in sheet. If the 75% attendance threshold is not met, the candidate will incur a 5-point handicap in the written evaluation score.Modalità Valutazione
The evaluation takes place with separate written and oral tests. Exercises/questions and discussion