Course Unit Page


This teaching activity contributes to the achievement of the Sustainable Development Goals of the UN 2030 Agenda.

Quality education Responsible consumption and production Oceans Life on land

Academic Year 2022/2023

Learning outcomes

At the end of the course, the student knows the theoretical foundations necessary for understanding the structure of matter, in its atomic and molecular constituents. The scientific treatment of the phenomena underlying the transformation of food is acquired with models suitable for the rigorous description of the stability and kinetic aspects.

Course contents

Structure of matter. Mixtures of substances. States of aggregation.
Atoms and their periodic properties. Chemical bonds and stability of matter. Structure of molecules and chemical formulas. The concept of mole. Reactions and balancing of chemical equations. Chemical thermodynamics and dynamic equilibria. Solutions and solubility. Acids and bases. Oxidations. Reactions rates and temperature effect.

Teaching methods

Titolo: Chimica
Autori: Bertini Ivano, Luchinat Claudio, Mani Fabrizio
Editore: CEA
Pagine: 512
ISBN: 8840812857
ISBN-13: 978884081285

Assessment methods

The end-of-course exam aims to evaluate the achievement of the educational objectives:
-Describe food matter through the construction of simplified models that justify the observed properties
- Describe the composition of food from a chemical point of view with properties of language and scientific rigor
- Describe the phenomena that lead to the transformation of substances.
The exam includes an oral interview with questions from the teacher aimed at testing the ability to apply logical processes to explain, on scientific basis, the structure of foods and their chemical transformation.

Teaching tools

The teaching material projected in class will be made available to the student in electronic format. To obtain the didactic material, consult the website: http://www.francescocapozzi.it

Username and password are reserved for students registered in the course and will be provided by the teacher at the beginning of the course, directly in class or by e-mail, upon registration in the corresponding distribution list.

Any audio recordings of the lessons will be allowed, provided they are made available to all students by sharing mp3 files in restricted areas of the teacher's website.

Office hours

See the website of Francesco Capozzi