03596 - Food Chemistry

Academic Year 2021/2022

  • Teaching Mode: Traditional lectures
  • Campus: Bologna
  • Corso: Second cycle degree programme (LM) in Health Biology (cod. 5729)

Learning outcomes

At the end of the course, the student has knowledge of food constituents: both nutritional and non-nutritional. The student will acquire basic knowledge for the use of food in nutrition and nutraceuticals. In particular, the student is able to know and interpret the composition of a food product through single-place exercises for applications in nutrition and nutraceuticals.

Course contents

Introduction to food chemistry. Food constituents: proteins, lipids, carbohydrates. Vitamins. Mineral salts. Organoleptic characteristics. Additives, preservatives and dyes. Determination of dyes by TLC and HPLC. Determination of ascorbic acid. Determination of sorbic and benzoic acid by HPLC. Determination of nitrites and nitrates by spectrophotometry. Qualitative determination of sulphites. Transformation of some components and food preservation. Determination of the nutritional and non-nutritional constituents of food Oil analysis. Wine analysis. Honey analysis.

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 lectures and laboratory exercises


Assessment methods

The verification of learning tends to ascertain the achievement of the teaching objectives of the teaching, namely: - 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 and apply analytical methods, including instrumental ones, useful for the dosage of nutritional components and not of food. The verification is carried out by carrying out a practical laboratory test, carried out at the end of the single-place exercises, and final oral examination. The practical test, with unlimited validity, is preparatory to the oral exam. Students, to whom the Council validates the signature of attendance acquired in their previous career, must pass the laboratory practical test before taking the oral test.

Teaching tools

Slides and laboratory protocols


Office hours

See the website of Roberta Budriesi