03596 - Food Chemistry

Learning outcomes

Knowledge of basic properties of macrocostituents and minor components of food products as well as of possible chemical, physical and sensory food properties also linked with processing and storage. Fundamentals of sensory analysis, chromatography and chemical-physical analytical appoaches for assessment of quality and authenticity of food products.

 

Course contents

FOOD CHEMISTRY [cod. 03596] - [Modulo 1] Sensory and chromatographic analysis of food (3 CFU)

Prof. Tullia Gallina Toschi

Introduction of the teacher, explanation of aims and topics, timing of lessons, modality of final exam.

Basic concepts of the chromatographic analysis and application to different separative and diagnostic approaches (TLC, SPE, GC-FID, GC-MSD, HPLC-DAD, HPLC-FLD, HPLC-MSD).

A brief introduction to the sensory analysis. The sight, the smell, the taste and the texture: theoretical concepts and practical tests. The sensory analysis and the consumer science: qualitative and quantitative consumer tests. Setting up of the procedures for sensory profile definition and for discrimination of samples (triangle and duo-trio tests). Selection and training of assessors, physiological and psychological mistakes. Role and characteristics of the panel leader. Case study (e.g. extra virgin olive oil).

FOOD CHEMISTRY [cod. 03596] - [Modulo 2]

Applications of Food Chemistry (3 CFU)

Prof. Alessandra Bendini

PART A (in classroom), for theoretical lessons (15 h)

PARTE B (in computer classroom, 5 practical experiences), elaboration of data obtained during practice exercises (developed in Food Analysis course) and preparation of a brief text to comment the results (15 h).

Course contents:

Introduction of the teacher, explanation on aims and topics, timing of lessons, modality of final exam.

Characteristics of the water for human consumption.

General properties and structural functions of carbohydrates, proteins and lipids in food products.

Main chemical and physical modifications that occur during technological processes and storage of food: modification of sugars and protein during heating treatments; Maillard's reactions; Stecker's degradation; HMF, furosine, lactulose and other markers; hydrolytic reactions and oxidative and photoxidative modifications of lipids in vegetable and animal food products; markers of hydrolytic and oxidative degradations.

Neoformation compounds due to technological treatments: chlorates and perchlorates, acrylamide, chloropropanols and their esters.

Characteristics and proprieties of antioxidants compounds and antioxidant mechanisms.

Readings/Bibliography

FOOD CHEMISTRY [cod. 03596] - [Modulo 1] Sensory and chromatographic analysis of food (3 CFU)

Prof. Tullia Gallina Toschi

Daniel C. Harris, Chimica Analitica Quantitativa, Italian Second Edition (American Sixth Edition), Zanichelli, Bologna, 2017 (Chapters about chromatography).

Cappelli V., Vannucchi V. "Principi di Chimica degli Alimenti", Second Edition, Zanichelli editore (Bologna), 2024 (Chapter 8: Sostanze responsabili dei caratteri sensoriali degli alimenti).

E. Pagliarini, Valutazione sensoriale, aspetti teorici, pratici e metodologici, Ulrico Hoepli Editore S.p.A., 2020, Milano (About Sensory Methods)

Y. Pico. Chemical Analysis of Food: Techniques and Applications. Academic Press, 2012

H. Stone and J. Siedel, Sensory Evaluation Practices, Third Edition, Elsevier, 2004, California, USA

Databanks, web sites, search engine, literature research

Teaching materials provided by the teacher in electronic format

FOOD CHEMISTRY [cod. 03596]

[Modulo 2] Applications of Food Chemistry (3CFU)

Prof. Alessandra Bendini

Electronic version (pdf) of lessons is furnished by teacher (IOL - Moodle platform)

For consultation/detailed study on Food Chemistry topics:

Mannina L., Daglia M., Ritieni A., Ed. CEA (Milano), 2019.

Cabras P., Martelli A., Chimica degli alimenti, Ed. Piccin (Padova), 2004.

Cappelli V., Vannucchi V. "Principi di Chimica degli Alimenti", seconda edizione, Zanichelli editore (Bologna), 2024.

Coultate T. P., La Chimica degli Alimenti, Ed. Zanichelli (Bologna), 2005.

Teaching methods

FOOD CHEMISTRY [cod. 03596] - [Modulo 1] Sensory and chromatographic analysis of food (3 CFU)

Prof. Tullia Gallina Toschi

Theoretical lessons and practical training.

In order to improve the level of student learning on the course contents the attendance to lessons and practical experiences is recommended (but not compulsory).

The certification of health and safety training (module 1 and module 2 in e-learning mode plus module 3) is requested to students participating in praticals in labs and in computer lab.

[Modulo 2] Applications of Food Chemistry (3CFU)

Prof. Alessandra Bendini

Theoretical lessons and practical experiences in computer classroom (students in pairs).

In order to improve the level of student learning on the course contents the attendance to lessons and practical experiences is recommended (but not compulsory).

The certification of health and safety training (module 1 and module 2 in e-learning mode plus module 3) is requested to students participating in praticals in labs and in computer lab.

 

Assessment methods

FOOD CHEMISTRY [cod. 03596] - [Modulo 1] Sensory and chromatographic analysis of food (3 CFU)

Prof. Tullia Gallina Toschi

The knowledge and skills taught in this course (total programme with specific questions on the practical experiences) will be evaluated by a written test (generally by EOL system) with 10 multiple choice questions concerning the topics of the teaching plan in 12 minutes. Each question answered correctly by the student is worth 1 point. For each question, there is only 1 correct answer. If the student indicates an incorrect answer, the score for that question is automatically zero. The test is passed if at least 6 points are reached. The grade of the written exam constitutes a partial evaluation and is valid only for the exam session in which it is taken. If the written exam is passed, an oral exam will follow during the same exam session. The evaluation of the exam is based on criteria such as knowledge of the program content, the ability to apply acquired concepts to case studies, critical analysis skills, the ability to make logical-deductive connections between topics, the use of correct language and appropriate technical terminology, and in-depth knowledge of a topic through the study of proposed supplementary materials.

It is possible to decline the grade of either the written exam or the overall evaluation and take the full exam again in a later session.

The grade for the integrated course of Chemical and Sensory Analysis of Food products will be calculated as mean value of scores reached in the Food Analysis (3 CFU), in the Food Chemistry Module 1 (3 CFU) and in the Food Chemistry Module 2 (3 CFU).

The teacher responsible for the registration of the grade is the Prof. Tullia Gallina Toschi.

Students with learning disorders and\or temporary or permanent disabilities: please, contact the office responsible (https://site.unibo.it/studenti-con-disabilita-e-dsa/en/for-students) as soon as possible so that they can propose acceptable adjustments. The request for adaptation must be submitted in advance (15 days before

the exam date) to the lecturer, who will assess the appropriateness of the adjustments, taking into account the teaching objectives.

FOOD CHEMISTRY [cod. 03596]

[Modulo 2] Applications of Food Chemistry

Prof. Alessandra Bendini (3 CFU)

The knowledge and skills taught in this course (total programme with specific questions on the practical experiences in lab) will be evaluated by:

1. a written test (by EOL system) with 10 multi-choices questions in 12 minutes (1 point for each correct answer, the test is passed if at least 6 points are reached);

2. an oral examination (if the student passes the written test), the evaluation of the exam is based on criteria such as knowledge of the program content, the ability to apply acquired concepts to case studies, critical analysis skills, the ability to make logical-deductive connections between topics, the use of correct language and appropriate technical terminology, and in-depth knowledge of a topic through the study of proposed supplementary materials.

The grade for the integrated course of Chemical and Sensory Analysis of Food products will be calculated as mean value of scores reached in the Food Analysis (3 CFU), in the Food Chemistry Module 1 (3 CFU) and in the Food Chemistry Module 2 (3 CFU).

The teacher responsible for the registration of the grade is the Prof. Tullia Gallina Toschi.

Students with learning disorders and\or temporary or permanent disabilities: please, contact the office responsible (https://site.unibo.it/studenti-con-disabilita-e-dsa/en/for-students) as soon as possible so that they can propose acceptable adjustments. The request for adaptation must be submitted in advance (15 days before the exam date) to the lecturer, who will assess the appropriateness of the adjustments, taking into account the teaching objectives.

Teaching tools

FOOD CHEMISTRY [cod. 03596] - [Modulo 1] Sensory and chromatographic analysis of food (3 CFU)

Prof. Tullia Gallina Toschi

Lessons in presence: slide projector, electronic version of slides; practical training in groups: panel room and analytical laboratory with instrumental tools.

FOOD CHEMISTRY [cod. 03596]

[Modulo 2] Applications of Food Chemistry

Prof. Alessandra Bendini (3 CFU)

Lessons in presence: slide projector, electronic version of slides; practical experiences in computer classroom (students in pairs).

Office hours

See the website of Tullia Gallina Toschi

See the website of Alessandra Bendini