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.
teacher profile teaching materials
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
Programme
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
Core Documentation
Slides provided by the Professor.Type of delivery of the course
Lectures for the theoretical part, instrumentation exercises carried out in the laboratory, specific seminars in the companyType of evaluation
The evaluation test consists of an oral question of the candidate lasting about 1.5 hours on the topics discussed during the course. teacher profile teaching materials
• Definition and fundamental quantities: response, sensitivity, reversibility, resolution, noise, detection limit, accuracy and reproducibility, drift.
• Sensors and dosimeters: differences and characteristics.
• Chemistry behind the chemical sensing mechanisms: coordination chemistry, VOCs (Volatile organics compounds), gas-solid, liquid-solid interactions.
• The electronic nose and the technologies related to Gas Sensing: Metal Oxide Semiconductor Sensors (MOS), Quartz Crystal Microbalance (QCM)
• Applications of the electronic nose: eg. discrimination of origin of wines, the 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 the electronic tongue: monitoring of commercial water samples, detection of the organic fraction in fruit-based drinks, studies of the origin of tea.
Hints of multivariate data analysis
Programme
CHIM / 03 Chemical sensors - Prof. Luca Tortora• Definition and fundamental quantities: response, sensitivity, reversibility, resolution, noise, detection limit, accuracy and reproducibility, drift.
• Sensors and dosimeters: differences and characteristics.
• Chemistry behind the chemical sensing mechanisms: coordination chemistry, VOCs (Volatile organics compounds), gas-solid, liquid-solid interactions.
• The electronic nose and the technologies related to Gas Sensing: Metal Oxide Semiconductor Sensors (MOS), Quartz Crystal Microbalance (QCM)
• Applications of the electronic nose: eg. discrimination of origin of wines, the 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 the electronic tongue: monitoring of commercial water samples, detection of the organic fraction in fruit-based drinks, studies of the origin of tea.
Hints of multivariate data analysis
Core Documentation
Slides of the teacherType of delivery of the course
Discussion on a scientific paperType of evaluation
Discussion on a scientific paper