- Docente: Alessandra Bendini
- Credits: 6
- SSD: CHIM/10
- Language: Italian
- Teaching Mode: Traditional lectures
- Campus: Cesena
- Corso: First cycle degree programme (L) in Food Technology (cod. 8528)
Course contents
Prerequisites:
Basic competences of organic chemistry.
Objectives:
i) to understand the aim and the relevance of analytical
procedures for the food quality control (classroom) with
application of specific operative protocols (SOP, Standard
Operating Procedure) ii) to acquire the manual skill
necessary for the developing of basic analytical procedures
(chemical laboratory) iii) to learn appropriate capacities
of synthesis and discussion of results obtained during
pratical applications (computer classroom) with reference to legal
limits or data from scientific literature.
Teaching plan:
Section 1. Characteristics and properties of macro-components of
food (water, carbohydrates, proteins, lipids).
Section 2. Main chemical modifications that occur during
technological processes and storage of food (oxidation and
reduction of sugars, Maillard reactions, acrylamide formation,
hydrolysis and oxidation of lipids).
Section 3. Micro-components of food, characteristics and
proprieties of molecules responsible for color, texture, aroma and
taste; general concepts on food additives.
Section 4. Teorethical explanations and practical applications of
analitical determinations useful for quality and authenticity
definitions of beverages and vegetal and animal food.
Readings/Bibliography
Books of Food Chemistry:
P. Cabras, A. Martelli, "Chimica degli alimenti“, Ed. Piccin
(Padova), 2004.
P. Cappelli, V. Vannucchi, “Chimica degli Alimenti”, Ed. Zanichelli
(Bologna), terza edizione, 2005.
T. P. Coultate, “La Chimica degli Alimenti”, Ed. Zanichelli
(Bologna), 2005.
For topic concerning the analytical chemistry:
Harris D. C. “Chimica Analitica Quantitativa”, Zanichelli
(2005)
Teaching methods
Theorical lessons and practical experiences in laboratory.
Assessment methods
Learning examination is based on a written test organized in three parts, two organized in specific questions relative to analytical protocols and one concerning a specific topic of the teaching programs, each one can rich ten points as maximum score. During the official exam sessions, an oral discussion on the same topics will be realized to assign the final grade of the module of Food Chemistry. The grade for the integrated course of Chemical Analysis of Food products will be calculated as mean value of scores reached in the the two modules of Food Chemistry and Food Analysis.
Teaching tools
Lessons in presence: slide projector; practical applications in chemical laboratory and computer classroom.
Office hours
See the website of Alessandra Bendini