03596 - Food Chemistry

Learning outcomes

At the end of the course, the student will acquire knowledge of the chemical composition of foods of both plant and animal origin, the main food processing methods (e.g., oils and fats, milk and dairy products, cereals and baked goods, alcoholic beverages, other preserved foods), dietary supplements, and the relevant regulatory framework. The student will also be able to identify quality and authenticity parameters, interpret food labels and key certifications. Finally, they will understand the chemical reactions occurring during food processing, cooking, and preservation. Among the transversal skills, students will also learn basic concepts of sensory analysis of food.

Course contents

FOOD CHEMISTRY – Module 1 – Prof. Tullia Gallina Toschi

• Introduction to the course: presentation of the lecturer, course objectives, topics covered, lecture schedule, teaching materials, online module (including the creation of the virtual classroom and optional student groups for video production), and assessment methods. In-person lecture: 21 September 2026 (10:00–13:00).
• Principles of food legislation, food quality, and food authenticity. In-person lecture: 21 September 2026 (10:00–13:00).
• Structure and classification of carbohydrates and dietary fiber (1-hour optional asynchronous activity); water and its role in food preservation (30-minute optional asynchronous activity); discussion forum (synchronous activity). The lecturer will be available online for questions and clarification from 10:00 to 13:00 on 28 September 2026.
• Structure and classification of lipids (1-hour optional asynchronous activity); oxidation of fats and oils (1-hour optional asynchronous activity); discussion forum (synchronous activity). The lecturer will be available online from 10:00 to 13:00 on 5 October 2026.
• Structure and functions of proteins (1-hour optional asynchronous activity); protein degradation reactions and the Maillard reaction; discussion forum (synchronous activity). The lecturer will be available online from 10:00 to 13:00 on 12 October 2026.
• Extraction and refining of oils and fats (virgin olive oils, cold-pressed oils, refined oils), benefits and risks. In-person lecture: 19 October 2026 (10:00–13:00).
• Frying (smoke point, analytical methods for evaluating oil degradation, frying conditions, types of fryers, and acrylamide formation). In-person lecture: 19 October 2026 (10:00–13:00).
• Cereals, bread, and pasta (including gluten and gluten alternatives). In-person lecture: 9 November 2026 (10:00–13:00).
• Milk (sanitization processes, lactose intolerance), cream, butter, and cheese. In-person lecture: 23 November 2026 (10:00–13:00).
• Dietary supplements, sweeteners, and course review. In-person lecture: 30 November 2026 (10:00–13:00).
• Make-up lecture, if required. 14 December 2026 (10:00–13:00).

LABORATORY – Module 2

• Basic principles of sensory analysis, including recognition tests for the five basic tastes and the PROP test. Practical session: 21 September 2026 (14:00–17:00).
• Sensory characteristics of virgin olive oils for commercial classification, tasting, recognition of positive attributes and defects, drivers and barriers of consumer liking. Practical session: 19 October 2026 (14:00–17:00).
• Fundamentals of food technology: understanding wine- and beer-making processes through flowchart development. NoLo wines and beers (non- and low-alcohol beverages), their characteristics and storage-related risks. Practical session: 2 November 2026 (10:00–13:00).
• Fundamentals of food technology: fresh produce categories, fruits and vegetables (classification of vegetables and legumes, preservation, freezing, food neophobia, and food composition tables). Practical session: 2 November 2026 (14:00–17:00).
• Exploratory descriptive sensory analysis ("Napping") of honey and sensory profiling. Honey quality, authenticity, and safety. Practical session: 9 November 2026 (14:00–16:00).
• Affective and hedonic sensory analysis, with a focus on emotions. Tasting session of hazelnut spreads. Practical session: 23 November 2026 (14:00–16:00).
• Make-up practical session, if required. 14 December 2026 (14:00–17:00).

Readings/Bibliography

Lecture notes, teaching materials, and resources uploaded to the University Virtuale platform. Students may ask the lecturers which sections of the recommended textbooks are required for exam preparation. It is recommended that students purchase or borrow from the University libraries one of the first two textbooks listed below.

• Mannina L., Daglia M., Ritieni A. La chimica e gli alimenti – Nutrienti e aspetti nutraceutici. CEA, Zanichelli, Bologna, 2019.
• Cappelli P., Vannucchi V. Principi di chimica degli alimenti – Conservazioni, trasformazioni, normativa. Zanichelli, Bologna, 2024.
• Pagliarini E. Valutazione sensoriale: aspetti teorici, pratici e metodologici. Ulrico Hoepli, Milan, 2021.

Teaching methods

The course consists of 15 hours of face-to-face lectures, 9 hours of online teaching (both synchronous and asynchronous), and 16 hours of practical laboratory sessions.

Considering the teaching methods adopted, students are required to complete Modules 1 and 2 through the University's e-learning platform and to attend Module 3 on health and safety in study environments. Information regarding the schedule and attendance requirements for Module 3 is available on the degree programme website.

Assessment methods

Student learning will be assessed through a written qualifying examination, followed by an oral examination.

The written examination consists of 30 multiple-choice questions covering the fundamental concepts of the course. A minimum score of 18/30 is required to pass.

Scoring is as follows:

• +1 point for each correct answer;
• 0 points for incorrect or unanswered questions.

The written examination is valid only for the examination session in which it is taken. Students who pass the written examination may proceed to the oral examination during the same session.

The oral examination assesses the student's ability to apply the acquired knowledge and to develop logical and critical reasoning. The final evaluation takes into account:

• adequate knowledge of the course contents and laboratory activities available on the Virtuale platform;
• correct scientific terminology;
• critical thinking and analytical skills.

Students may decline either the written examination grade or the overall final grade and retake the entire examination in a subsequent session.

The final grade is calculated as a weighted average, with the written examination accounting for 20% and the oral examination for 80% of the final mark.

Note 1. The examination covers all topics presented throughout all course modules.

Note 2. The grades obtained in both the written and oral examinations may be supplemented by marks awarded for optional group assignments proposed during the course.

With regard to assessment, limited, declared, and non-substantial use of Artificial Intelligence (AI) is permitted only for supporting activities (e.g. summarization and text reformulation) in the preparation of optional group assignments. The use of AI during the final examinations (written qualifying test and oral examination) is strictly prohibited.

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

Teaching tools

Face-to-face teaching

• Multimedia projector and PowerPoint presentations
• Practical classroom and laboratory activities

Distance learning

• Online discussion forum
• Virtual classroom
• Study materials for collaborative group learning

Office hours

See the website of Tullia Gallina Toschi

See the website of Rosalba Roccatello