03596 - Food Chemistry

Learning outcomes

Knowledge of basic properties of macrocostituents and minor components of food products as well as of possible chemical, physical and sensory food properties also linked with processing and storage. Fundamentals of sensory analysis, chromatography and chemical-physical analytical appoaches for assessment of quality and authenticity of food products.

Course contents

FOOD CHEMISTRY [cod. 03596] - [Modulo 1] Sensory and chromatographic analysis of food (3 CFU)

Prof.ssa Tullia Gallina Toschi

Introduction of the teacher, explanation on aims and topics, timing of lessons, modality of final exam.

Basic concepts of the chromatographic analysis and application to different separative and diagnostic approaches (TLC, SPE, GC-FID, GC-MSD, HPLC-DAD, HPLC-FLD, HPLC-MSD).

Brief introduction to the sensory analysis. The sight, the smell, the taste and the texture: theoretical concepts and practical tests. The sensory analysis and the consumer science: qualitative and quantitative consumer tests. Setting up of the procedures for sensory profile definition and for discrimination of samples (triangle and duo-trio tests). Selection and training of assessors, physiological and psychological mistakes. Role and characteristics of the panel leader. Case-study (e.g. extra virgin olive oil).

FOOD CHEMISTRY [cod. 03596] - [Modulo 2]

Applications of Food Chemistry (3 CFU)

Prof. Alessandra Bendini

PART A (in classroom), for theoretical lessons (15 h)

PARTE B (in computer classroom, 5 practical experiences 3-hours each one), elaboration of data obtained during practice exercises and preparation of a brief text to comment the results (15 h).

Course contents:

Introduction of the teacher, explanation on aims and topics, timing of lessons, modality of final exam.

Section 1. Characteristics and properties of the main components of food (water, carbohydrates, proteins, lipids): general properties and structural functions of water in food, compositional characteristics, quality and safety parameters of the water for human consumption; general properties and structural functions of carbohydrates, proteins, lipids in food products.

Section 2. Main chemical and physical modifications that occur during technological processes and storage of food: modification of sugars and protein during heating treatments; Maillard's reactions; Stecker's degradation; HMF, furosine, lactulose and other markers; hydrolytic reactions and oxidative and photoxidative modifications of lipids in vegetable and animal food products; markers of hydrolytic and oxidative degradations.

Section 3. Minor components of food: general concepts on food additives; characteristics and proprieties of antioxidants compounds; molecules responsible for color, texture, aroma and taste of food products; contaminants, chemical residues, neoformation compounds, indesiderable components in food products (acrylamide, biogenic amines, bisphenol A and ftalates, chlorates and perchlorates, dioxins and polychlorurate biphenyls, mineral oil hydrocarbons, heavy metals, nitrosamines, monoesters and diesters of 3-monochloropropandiol and glycidol esters).

Section 4. Compositive characteristics, aspects of quality and authenticity of food products (i.e. honey, vinegar, vegetable oils, olives table).

Readings/Bibliography

FOOD CHEMISTRY [cod. 03596] - [Modulo 1] Sensory and chromatographic analysis of food (3 CFU)

Prof.ssa Tullia Gallina Toschi

 

Y. Pico. Chemical Analysis of Food: Techniques and Applications. Academic Press, 2012

Daniel C. Harris, Chimica Analitica Quantitativa, seconda edizione italiana (sesta americana), Zanichelli, Bologna, 2011

E. Pagliarini, Valutazione sensoriale, aspetti teorici, pratici e metodologici, Ulrico Hoepli Editore S.p.A., 2002, Milano

H. Stone and J. Siedel, Sensory Evaluation Practices, Third Edition, Elsevier, 2004, California, USA

Databanks, web sites, literature research

FOOD CHEMISTRY [cod. 03596] - [Modulo 2]

Applications of Food Chemistry (3CFU)

Prof. Alessandra Bendini

Electronic version (pdf) of lessons is furnished by teacher (IOL - Moodle platform)

For consultation/detailed study on Food Chemistry topics:

L. Mannina, M. Daglia, A. Ritieni, Ed. CEA (Milano), 2019.

P. Cabras, A. Martelli, Chimica degli alimenti, Ed. Piccin (Padova), 2004.
P. Cappelli, V. Vannucchi, Chimica degli Alimenti, Ed. Zanichelli (Bologna), terza edizione, 2005.
T. P. Coultate, La Chimica degli Alimenti, Ed. Zanichelli (Bologna), 2005.

Teaching methods

FOOD CHEMISTRY [cod. 03596] - [Modulo 1] Sensory and chromatographic analysis of food (3 CFU)

Prof.ssa Tullia Gallina Toschi

Theoretical lessons and practical training.

 

FOOD CHEMISTRY [cod. 03596] - [Modulo 2]

Applications of Food Chemistry (3CFU)

Prof. Alessandra Bendini

Theoretical lessons and practical experiences in computer classroom (students in pairs).

In order to improve the level of student learning on the course contents the attendance to lessons and practical experiences is recommended (but not compulsory).

Assessment methods

FOOD CHEMISTRY [cod. 03596] - [Modulo 1] Sensory and chromatographic analysis of food (3 CFU)

Prof.ssa Tullia Gallina Toschi

Learning examination is based on a written test organized in open questions and multiple answer questions concerning the topics of the teaching plan, then, an oral discussion will be realized to assign the final grade of the module.

FOOD CHEMISTRY [cod. 03596] - [Modulo 2]

Applications of Food Chemistry

Prof. Alessandra Bendini (3 CFU)

The knowledge and skills taught in this course will be evaluated by two possible alternatives: 1. a written test (multi-choices questions) and consequent oral examination (if the student passes the written test) 2. only oral examination but more in-depth than in option 1.

The grade for the integrated course of Chemical and Sensory Analysis of Food Products will be calculated as mean value of scores reached in the two modules of Food Chemistry (6 CFU) and Food Analysis (3 CFU).

Teaching tools

FOOD CHEMISTRY [cod. 03596] - [Modulo 1] Sensory and chromatographic analysis of food (3 CFU)

Prof.ssa Tullia Gallina Toschi

Lessons in presence: slide projector, electronic version of slides; practical training in groups: panel room and analytical laboratory with instrumental tools.

FOOD CHEMISTRY [cod. 03596] - [Modulo 2]

Applications of Food Chemistry

Prof. Alessandra Bendini (3 CFU)

Lessons in presence: slide projector, electronic version of slides; practical experiences in computer classroom (students in pairs).

Office hours

See the website of Tullia Gallina Toschi

See the website of Alessandra Bendini