90808 - CHIMICA DEGLI ALIMENTI

Learning outcomes

Upon completion of the course, students will acquire knowledge of the chemical composition of foods and quality requirements, as well as the colloidal properties of foods and natural compounds, with a focus on the importance of key qualitative and quantitative parameters and their impact on product quality and characteristics. Specifically, they will have acquired knowledge of the chemical composition of foods and natural compounds, and the methodologies for determining their properties. Particular attention will be paid to the main food groups. The qualitative and quantitative parameters that influence the quality and functional properties of products will be explored in depth, as well as the potential use of isolated components or by-products for sustainable applications in the food, nutraceutical, and circular economy sectors.

Course contents

Chemical composition of foods: macronutrients, micronutrients, and non-nutritional compounds with health or nutritional value. Detailed analysis of the main food groups, with particular attention to the characteristic chemical composition of each group. Changes in composition following technological treatments and chemical transformations. In-depth analysis of by-products from food processing and their potential reuse within a circular economy framework.

Introduction to nutraceuticals: the role of non-nutritional bioactive compounds in foods and their use in health promotion.

Readings/Bibliography

• Mannina Luisa, Daglia Maria, Ritieni Alberto – La chimica degli alimenti. Nutrienti e aspetti nutraceutici, CEA - Casa Editrice Ambrosiana

• Cappelli Patrizia, Vannucchi Vanna – Chimica degli alimenti. Conservazione e trasformazioni, Zanichelli, Bologna, 2005

• Cabras P., Martelli A. – Chimica degli alimenti, Piccin

• Evangelisti F., Restani P. – Prodotti dietetici, Piccin, 2011

• Selected scientific publications provided during the course

Teaching methods

Classroom lectures with slides of electronic teaching materials available online at http://virtuale.unibo.it

Single-seat laboratory exercises with tutor support. Exercise guides are available at http://virtuale.unibo.it

During lectures, course topics will be presented and discussed, with in-depth theoretical insights and explanatory examples.

Assessment methods

Oral exam on all topics covered in class.

Students with learning disabilities (LD) or temporary or permanent disabilities: please contact the relevant University office in advance (https://site.unibo.it/studenti-con-disabilita-e-dsa/it). They will be responsible for suggesting any accommodations to the students concerned. These accommodations must be submitted to the instructor for approval 15 days in advance, who will evaluate their suitability, also taking into account the course's learning objectives.

Teaching tools

Teaching materials provided by the instructor and available on the platform http://virtuale.unibo.it

Office hours

See the website of Roberta Budriesi