03596 - Food Chemistry

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. Of the latter, the student must understand and know the structure and biological and nutritional meaning for the purpose of his professional training. These objectives are the prerequisite for understanding the biological phenomena at the molecular level which are fundamental for a correct diet.

Course contents

• FOOD QUALITY AND AUTHENTICITY
• BASIC CONCEPTS OF CHROMATOGRAPHY
• WATER IN FOOD (with laboratory exercise)
• CARBOHYDRATES (with classroom exercise)
• HONEY (with exercise in the sensory room)
• PROTEINS (with classroom exercise)
• LIPIDS
• VEGETABLE OILS AND REFINING (with exercises in the laboratory, in the sensory room and in the classroom for data processing)
• VITAMINS
• ANTIOXIDANTS
• NOVEL FOODS
• EXPIRATION DATE AND BEST BEFORE DATE 

Readings/Bibliography

The texts highlighted in bold are mandatory for exam preparation, while the others are recommended or for further study.

The chapters or sections required for exam preparation for each indicated text will be specified during the lessons.

L. Mannina, M. Daglia, and A. Ritieni, “Chemistry and Food – Nutrients and Nutraceutical Aspects,” CEA Publisher, Zanichelli (Bologna), 2023.

L. Liberatore, “Food Merchandise Science,” Franco Angeli Publisher, 2015.

P. Capelli, V. Vannucchi, “Principles of Food Chemistry. Preservation, Transformations, Regulations,” Zanichelli Publisher (Bologna), 2024.

P. Cabras, A. Martelli, Food Chemistry, Piccin Publisher (Padova), 2004.

Teaching methods

Lectures, laboratories, brainstorming, discussions, learning in class, workgroups. In consideration of the types of activities and teaching methods adopted, the attendance of this training activity requires that all students of Modules 1 and 2 carry out in e-learning mode [https://www.unibo.it/it/servizi-e-opportunita/salute-e-assistenza/salute-e-sicurezza/sicurezza-e-salute-nei-luoghi-di-studio-e-tirocinio] and participation in Module 3 of specific training on safety and health in places of study . Information on dates and methods of attendance of Module 3 can be consulted in the appropriate section of the study course website.

Assessment methods

Oral exam at the end of the course on topics addressed in the program (including the exercises and laboratory activities carried out). The oral interview will take place on the same day for the two Modules of the Integrated Course FOOD CHEMISTRY AND FOOD TECHNOLOGY (C.I.)

Key elements for the final grade include:

• adequate preparation on course content and in-class exercises (available on the University platform “Virtuale”);
• proper use of terminology and scientific language;
• critical thinking and analytical skills.

Students with specific learning disorders (SLD) or temporary/permanent disabilities are strongly encouraged to contact the University support service in advance (https://site.unibo.it/studenti-con-disabilita-e-dsa/en ). The office will provide the students with any necessary accommodations, which must be submitted for approval to the course instructor at least 15 days in advance. The instructor will assess the appropriateness of the accommodations in light of the learning objectives of the course.

Teaching tools

Video projector, teaching laboratories, computer, Word, Excel, PowerPoint.

Office hours

See the website of Matilde Tura