Carlo Bicchi - Modern techniques for food control and characterization

Actions and Detail Panel

Sales Ended

Event Information

Share this event

Date and time

Location

Location

Online event

Refund policy

Refund policy

Contact the organiser to request a refund.

Eventbrite's fee is nonrefundable.

Event description
Modern strategies and techniques of analysis of the volatile fraction as a tool for food control and characterization.

About this event

We are joined by Prof. Dr. Carlo Bicchi from the Laboratory of Pharmaceutical Biology and Food Chemistry at the University of Turin for his talk on:

Modern strategies and techniques of analysis of the volatile fraction as a tool for food control and characterization.

Abstract

The volatile fraction of a food and in particular its aroma is an essential "signature" that not only plays a key role in the food choice of but also in its characterization, quality assessment and authenticity.

Sensory analysis is still the reference approach for defining food quality; however, its routine use is still critical because a) the rather limited number of experienced tasters, b) the number of samples that can be processed every day is not unlimited but it is constantly increasing, and c) it is time consuming and requires repeated experiments.

The introduction of omics sciences, and in particular Molecular Sensory Science or Sensomics, by Schieberle and Hofmann in 2011 [1] and, above all, the strategies and methods derived from them have substantially influenced the analytical approach to flavour analysis (mainly aroma and taste). In analytical terms, omics disciplines imply a comprehensive and quantitative analysis of the widest possible range of low molecular weight components (<1,000 Da) in the samples studied [2].

This talk is an overview with examples from the speaker's daily experience on food volatile fraction analysis to show how modern approaches and technologies can be applied to monitor food quality and characteristics in industrial quality control.

References

[1] P. Schieberle, T. Hofmann, (2011), Food Flavors, CRC Press: 413-438

[2] J.L. Wolfender et al. Current Medicinal Chemistry, 2013, 1056-1090

Bio

Carlo Bicchi has been Full Professor of Pharmaceutical Biology at the Faculty of Pharmacy of University of Turin since 1990. In the same University, he was Director of the Dipartimento di Scienza e Tecnologia del Farmaco from 1992 to 1998 and Dean of the Faculty of Pharmacy from 2001 to 2007. His main field of research is development of analytical technologies for biologically active specialized metabolites in vegetable matrices (essential oils, terpenoids, phenolic compounds and alkaloids) and aroma profiling and fingerprinting of important industrial food crops (coffee, cocoa, hazelnuts, olive oil and tea). His main topics include Sample preparation; Gas chromatography (GC, GC-MS, Fast-GC, Multidimensional GC), Enantioselective GC, High pressure liquid chromatography (HPLC, HPLC-MS), Supercritical fluid extraction and chromatography (SFE and SFC), Chemometric methods, fingerprinting and profiling.

Carlo Bicchi’s scientific activity is documented by 310 publications in international Journals, and more than 350 plenary lectures, keynote lectures and communications and seminars. He has been Associate Editor of Flavour and Fragrance Journal, member of the advisory board of international journals and member of permanent scientific board of several International Scientific foundations.

Carlo Bicchi has also been invited several times to be member of international juries for professorship (12) and doctorate thesis (51) and Visiting Professor (7) all over the world.

He has also been referee for several International Organization in evaluating international research projects.

Since 2016, he is effective member of the Working Group for the Compendium of Botanicals for the European Food Safety Authority (EFSA).

In May 2018, Carlo Bicchi was awarded from the Interdisciplinary Group of Separation Science of the Italian Chemical Society with the Giovanni Dugo’s medal for his contribution to the separation science in food analysis. In September 2019, he was awarded with the Arnaldo Liberti’s Medal from the Division of Analytical Chemistry of the Italian Chemical Society for his scientific contribution to the development of separation sciences and of microtechniques in sample preparation.

This event is free to members of the British Society of Flavourists. Ticket ordering will require confirming paid-up membership subscription.

For further information please contact us using link below.

Date and time

Location

Online event

Refund policy

Contact the organiser to request a refund.

Eventbrite's fee is nonrefundable.

Organiser British Society of Flavourists

Organiser of Carlo Bicchi - Modern techniques for food control and characterization

The British Society of Flavourists was founded in 1970 to promote the interests of individuals working within the Flavour Industry - find out more about us...

Save This Event

Event Saved