- Docente: Patricia Garcia Salas
- Credits: 3
- SSD: CHIM/10
- Language: Italian
- Teaching Mode: Traditional lectures
- Campus: Bologna
- Corso: First cycle degree programme (L) in Dietistic (cod. 8470)
Learning outcomes
At the end of the course the student possesses the basic theoretical knowledge on the properties and reactivity of the main organic compounds and functional groups as constituents of biological macromolecules. The student will understand and know the structure of these macromolecules and their biological and nutritional significance for their professional training goal. These objectives are the prerequisite for understanding the biological phenomena at the molecular level which are fundamental for a correct diet.
Course contents
The COMMODITY SCIENCE AND FOOD TECHNOLOGY (4 CFU) course is structured in didactic units dealing with characteristics and properties of the macro/micro-constituents of food, as well as the chemical composition, qualitative parameters, nutritional properties and health characteristics of some food products. The course includes lectures and exercises.
TEACHING UNITS
- FOOD PRODUCTS BETWEEN NUTRITION AND WELL-BEING / FOOD AUTHENTICATION
- WATER: CHARACTERISTICS, CHEMICAL AND PHYSICAL PROPERTIES, TYPES OF WATER, FREE AND BOUND WATER AND ROLE IN THE STORAGE OF FOOD
- CARBOHYDRATES: CLASSIFICATION, GENERAL CHARACTERISTICS, TYPES OF CARBOHYDRATES. HONEY AS CASE STUDY
- PROTEINS: GENERAL CHARACTERISTICS OF PROTEINS AND AMINO ACIDS. MEAT AND OTHER SOURCES OF PROTEIN
- LIPIDS: CLASSIFICATION AND DIFFERENT CHARACTERISTICS AND FUNCTIONALITIES. WATER-IN-OIL (W/O) AND OIL-IN-WATER (O/W) EMULSIONS. MILK AS CASE STUDY
- LIPO AND WATER-SOLUBLE VITAMINS. PRESENCE AND PERMANENCE IN FOOD PRODUCTS
- ANTIOXIDANTS AND BIOACTIVE COMPOUNDS. PRESENCE AND PERMANENCE IN FOOD PRODUCTS
- FOOD CONTAMINANTS AND ADDITIVES. THE CRITICAL POINTS OF THE FOOD CHAINS. THE RASFF PORTAL
- BIOACTIVE CONSTITUENTS OF FOODS OF VEGETABLE ORIGIN AND THEIR ANALYTICAL DETERMINATIONS
- COFFEE TEE AND COCOA
- VEGETABLE OILS: TYPICAL CHARACTERISTICS AND COMPOSITIONS. THE PROCESS OF REFINING EDIBLE OILS
- EXERCISES
Readings/Bibliography
The texts necessary for the exam preparation are reported in bold, while the others are recommended or for insights.
It will be also specified during the course which chapters or sections of the books are necessary for the preparation of the exam.
L. Mannina, M. Daglia e A. Ritieni “La chimica e gli alimenti - Nutrienti e aspetti nutraceutici”. Editore CEA, Zanichelli (Bologna), 2019.
P. Capelli, V. Vannucchi “Principi di chimica degli alimenti. Conservazione, trasformazioni, normativa”, Editore Zanichelli (Bologna), 2016.
P. Cabras, A. Martelli, Chimica degli alimenti, Editore Piccin (Padova), 2004.
P. Cabras, A. Martelli, Chimica degli alimenti, Editore Piccin (Padova), 2004.
T. P. Coultate, "La Chimica degli Alimenti", Ed. Zanichelli (Bologna), 2005.
F. Evangelisti, P. Restani, "Prodotti dietetici - Chimica, Tecnologia ed Impiego" , Ed. Piccin (Padova), seconda edizione, 2011.
Teaching methods
Lectures, exercises (in presence or remotely/online), brainstormings, discussions, learning in class, working groups.
Assessment methods
Oral examination, evaluation of exercises and ongoing learning.
Teaching tools
Video projector, PC, blackboard, any IT tools (EOL / Zoom / Teams).
All the material needed for the preparation of the exam can be found in the recommended textbooks, in the "ppt" presentations (not exhaustive for exam preparation), which will be uploaded on the Studenti Online platform https://studenti.unibo.it.
Office hours
See the website of Patricia Garcia Salas