FOOD QUALITY AND ANALYTICAL CONTROL Prof.ssa Patrizia Pinelli Dott. Leonardo Borsacchi
Monday Tuesday Wednesday Thursday Friday Saturday 8:00 9:00 10:00 11:00 12:00 (6/011 D6) 13:00 (6/011 D6) 14:00 (6/011 D6) 15:00 (6/011 D6) 16:00 17:00 18:00 19:00
Food classification and dietary principles Water as a natural resource Food preservation methods and packaging Food safety management systems and HACCP Investigation about food frauds GM vs organic foods Street food in the Italian culture
EXPERIMENTAL PART Analytical detection methods for food quality: densitometry, refractometry, viscosimetry and microscopic analysis.
Learning Objectives What is food?
Learning Objectives Cultivate a more enquiring approach to, and awareness of, the variety and quality of food in any culture.
Learning Objectives Investigate and give examples about the main food frauds and fakes
Learning Objectives What are the positive and negative impacts of food globalization?
Learning Objectives Identify and appreciate key issues and procedures in contemporary Italian food quality, health and sustainability.
Learning Objectives Describe the properties of water, as a natural resource, drinking water and mineral water.
Learning Objectives Categorize the main preservation methods in food industry, and describe food safety and hygiene standards (HACCP, BRC, IFS, ISO 22000)
Learning Objectives Criticize the main food manufacturing processes and explain traceability system in food supply chains.
Learning Objectives Be able to identify mandatory indications on a food label, including the presence of GMOs and identification and classification of dietary supplements. Recognize properties and quality of an Organic food.
Mer.Qu.Ris Laboratory (Merceologia e Qualità delle Risorse) Polo delle Scienze Sociali Edificio D15, piano III
EXAM MODE BEFORE THE EXAM Choose a foodstuff and prepare an individual paper describing it Send the paper at least 1 week before the date of the exam HOW THE EXAM WORKS 2 written open questions (10 minutes time) on the main issues of the studying materialupto12points Oral discussion of the paper (you may use a power point presentation. Max 10 minutes speech)upto18points
Paper on a foodstuff: Description Food chain Production process Hygiene, quality and safety procedures (control methods, HACCP ) Label, brand
subject to change
Week 1 Syllabus and Introduction: What are the positive and negative impacts of food globalization?glocalisation. Links between typical dishes and Tourism. Week 2-3 Food & Nutrition: Food groups classification and dietary principles. Organic food. GMOs on our table.
Week 4-5 The food pyramid model: different approaches -The Mediterranean diet. The Tuscan food pyramid model. Slow food vs. fast food. Food frauds -Alteration, denaturation, commercial frauds.
Week 5-6 Water as a resource -Properties. Hydrosphere and water cycle. Hardness and desalination. Classification. Food Globalization, Politics, and Sustainability -The capitalist food industry. Slow food movement. Efforts to promote local foods and traditional agriculture. From the food pyramid to the environmental pyramid.
Week 7 Food preservation methods -Main causes of food spoilage. Food preservation at low temperatures. Preservation methods with the heat. Other methods. Week 8 Packaging materials: Classification. Smart and active packaging. Packaging reduction and waste recycling.
Week 9 Food Hygiene and safety -systems involved in the quality and safety management that ensure the food safety (HACCP method). Week 10 International food standards -Sampling of food products the food company developed for different markets. Standardized methods to minimizing food risks along the supply chain and managing consumer reactions to food crises.
Week 11 Food labeling -Italian food label legislation. Italian eco-label for sustainable tourism. The Italian way of Street Food Week 12 LABORATORY EXPERIENCE
Associate Professor of Commodity Science Background: Degree in Pharmaceutical Chemistry and Technologies patrizia.pinelli@unifi.it PhD in Science and Technology of Officinal Plants My University research deals with: 1) methods of extraction, isolation and characterization of chemical compounds of special interest in food industry; 2) development of quality control methods and stability assessment of food products; 3) optimization of technologies for the production of natural components used for food, textile-dyeing, cosmetic and pharmaceutical applications.
I earned my PhD in Commodity Science from the University of Bari, working on functional foods and dietary natural supplements. I have been teaching Cultural Food at University of New Haven (Tuscany Campus) since Spring 2013.
My university research deals with: studies on hygienic practices; traceability along the supply chain; international for food safety management standards. leonardo.borsacchi@pin.unifi.it leonardoborsacchi @leoborsacchi