The course aims to illustrate in the laboratory and in an integrated manner, the various theoretical issues covered in other courses in order to evaluate the quality of food or the chemical point of view or microbiological. Taking into account the diverse range of training of masters, it is intended to raise awareness of the instrumental methods used in chemical analysis of foods. The teaching laboratory is intended to illustrate the subjects studied in the theoretical classes with applications to situations and problems related with foods. These knowledge will also support the practical work to perform in other curricular units of the master course.
Introduction and basic concepts on an analysis sequence, Food Sampling, Quality of Analytical results. Molecular and Atomic Spectroscopic Methods
Electroanalytical methods Separative methods
Applications to different food matrices in the determination of macronutrients and micronutrients and other non-nutrient components.
Application of microbiological methods for microbiological contaminants search in food