Following the successful conclusion of the classes, the students are expected to be able to:
1. Understand the principles of analytical methods applied for assessing both the nutritional value and the authenticity of foods, based on their content of primary and secondary constituents, as well as their quality by using chemical markers, biochemical markers and microbiological markers, and the principles of sensory evaluation methods.
2. (a) handle instruments and equipment used in the examination of food; (b) work alone or in groups; (c) use food-related legislation in the preparation of reports based on their analytical results or in the presentation to audience of the working approach followed during the examination of a food sample in order to determine whether it meets the established standards; (d) refer to bibliographic/electronic sources to solve problems related to the examination of foods concerning their authenticity and quality.
Course Content (Syllabus)
General aspects of food examination (sampling and sample handling, method selection). Detection and quantification of natural constituents of food by using chemical, biochemical, physicochemical and physical methods. Organoleptic and microbiological examination of foods. Food legislation aspects on the basis of which their examination takes place. Laboratory courses on the investigation of the composition as well as on the evaluation of the nutritional value, authenticity and quality of selected food and beverage products. Oral presentation of the working approach for the examination of a food sample in order to determine whether it meets the legislative requirements concerning quality and authenticity.
Additional bibliography for study
S. S. Nielsen (Ed.), Food Analysis, 4th Edition, Springer, New York – Dordrecht - Heidelberg - London, 2010, ISBN 978-1-4419-1477-4
S. S. Nielsen (Ed.), Food Analysis Laboratory Manual, 2nd Edition, Springer, New York - Dordrecht - Heidelberg - London, 2010, ISBN 978-1-4419-1462-0