90808 - Food Chemistry

Learning outcomes

At the end of the course, the student possesses the basic knowledge relating to the chemical composition of food and its components, also in relation to the transformation and conservation processes. In particular, the student is able to:

- critically assess the chemical composition of food components,

- evaluate the chemical modifications of the macro and micronutrients following the transformation and conservation processes;

- evaluate the different composition of food products and changes during the transformation and conservation processes

- critically evaluate food product labels.

Course contents

Introduction to food chemistry.

Food constituents: chemical aspects related to macronutrients, micronutrients and non-nutritional components.

Chemistry of proteins, lipids, and carbohydrates. Vitamins. Mineral salts. Organoleptic characteristics.

Food groups: chemistry of meat, fish, eggs; milk and derivatives; cereals, tubers and derivatives; legumes; fruit and vegetables; fat.

Additives, preservatives and dyes.

Chemical transformation of food components following heat treatments and food storage.

Particular importance will be given to case studies on food groups and their derivatives with practical exercises.

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. Ed. Zanichelli, Bologna, 2005

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

Evangelisti F. Restani P. Prodotti dietetici. Piccin 2011

Teaching methods

Theoretical lessons and practical exercises

Assessment methods

Verification of learning tends to ascertain the achievement of the teaching objectives of the teaching, that is:

- the ability to apply the theoretical and practical knowledge acquired in the use of food for nutritional and non-nutritional purposes;

- the ability to interpret nutritional labels from a chemical point of view. Evaluation of the dosage of nutritional and non-food components.

The verification is also carried out through practical exercises that aim to study the nutritional groups.

Teaching tools

Slides of the lessons.

Office hours

See the website of Roberta Budriesi