Cheering the soul: Ibn Qāḍī Baʿlabakk’s Mufarriḥ an-Nafs. Arabic edition, english translation, study and glossaries

The Mufarriḥ an-nafs (Soul-Cheerer), attributed to Badr ad-Dīn Muẓaffar Ibn Qāḍī Baʿlabakk, who served under the Ayyubids as the Chief Medical Officer of Damascus in the mid-13th century, was written as a comprehensive guide for physicians outlining different approaches to cheering the soul. The tractate is divided into ten chapters, which explore the nature of the soul, its distinction to the body as well as their connection through sensorial perception. Ibn Qāḍī Baʿlabakk distinguishes the bodily senses – hearing, vision, smell, taste, touch – and the inner senses, which he sees as stimulated through activities such as hunting and engagement in poetry and the sciences. The seventh chapter of the Mufarriḥ an-nafs includes an extended encyclopedia on materia medica as well as dispensatory of simple and compound drugs, which is devoted to treating the soul and remains unparalleled in the history of Islamicate medicine. My doctoral dissertation offers a complete recension and translation of the Mufarriḥ an-nafs based on a stemma codicum drawn from the seventeen extant text witnesses. The dissertation contextualizes the work, its author as well as sources, and features a text commentary that seeks to enable the reader to easily place and understand the Mufarriḥ an-nafs within the tradition of Galenic medicine. The glossaries on materia medica found at the end of the dissertation are aimed at facilitating access to the pharmacological dispensatory included in the seventh chapter.

Sensory analysis as a tool to improve the quality of aquaculture products

Sensory analysis is a scientific discipline used to evoke, measure, analyse and interpret the responses to products that are perceived by the senses of sight, smell, taste, touch and hearing. This science is used to highlight the strengths and characteristics of a product, such as in the case of research and development products where alternative ingredients, food waste or by-products are used. It can also be used to evaluate the same characteristics over time, to highlight alterations in one of the sensory components at a given time or over time. This doctoral thesis deals with the valorisation, through characterisation, of various aquaculture fish products. In particular, the products covered by this study were analysed, depending on the objective pursued, with different sensory methods using trained judges and in one case consumers. Therefore, the sensory characterisation of the products was useful for investigating the foods considered in this doctoral research. In particular, specific research topics were taken: 1. The study of alternative ingredients, such as the outcomes of different levels of inclusion of insect larvae (Hermetia illucens) meal on the quality of sea bream (Sparus aurata) fillets. 2. The study of consumer expectations and perceptions on the use of insect meal as a feed for aquaculture products. In particular, this study was done after the characterisation by Quantitative Descriptive analysis (QDA) of the products to exclude sensory differences. 3. Development of a non-destructive and cheap device based on dielectric spectroscopy for assessing fish freshness. In particular in this study, the developed device was evaluated in correlation with a sensory method for assessing the freshness of fish product, the Quality Index Method (QIM)