90808 - Food Chemistry

Learning outcomes

At the end of the course, the student will acquire knowledge of the chemical composition of foods of both plant and animal origin, the main food processing methods (e.g. oils and fats, milk and dairy products, cereals and baked goods, alcoholic beverages, other preserved foods), dietary supplements, and the relevant regulatory framework. The student will also be able to identify quality and authenticity parameters, interpret food labels and key certifications. Finally, they will understand the chemical reactions occurring during food processing, cooking, and preservation. Among the transversal skills, students will also learn basic concepts of sensory analysis of food.

Course contents

FOOD CHEMISTRY

[code 90808] - Module 1 - Prof. Tullia Gallina Toschi

• Introduction of the lecturer, overview of the course objectives, topics covered, lecture schedule, teaching materials, and final exam format
• Principles of food legislation
• Food quality and authenticity, with selected examples of analytical determinations
• Composition and classification of animal- and plant-based oils and fats
• Extraction and refining processes of oils and fats
• Virgin olive oils and cold-pressed vegetable oils
• Lipid oxidation processes
• Frying (types of oils and fats, smoke point, operating conditions, fryer types, acrylamide formation)
• Composition and classification of simple and complex carbohydrates
• Cereals, bread, and pasta (with references to gluten and alternative ingredients)
• The Maillard reaction
• Honey (quality and authenticity) and sweeteners
• Composition of animal and plant proteins (with basic structural elements)
• Protein degradation reactions
• Stock cubes, flavor enhancers, and fermented products (e.g. soy sauce)
• Milk (sanitization processes, lactose intolerance), cream, butter, and cheese
• Water, wine, and beer (including basic notes on alcohol metabolism)
• Dietary supplements

SENSORY ANALYSIS PRACTICALS AND FURTHER TOPICS

[code 90808] - Modules 2 and 3

• Flavored oils (definitions, labelling, and tasting practical)
• Introduction to sensory analysis (with practical exercises)
• Tasting exercise of virgin olive oils using the International Olive Council (IOC) evaluation sheet
• Bitterness, pungency, and oleogustus (with tasting activities)
• Sensory characteristics of bread (with practical exercise)
• Sensory characteristics of honey (with practical exercise)
• Vegetables and fruits (types, preservation methods)
• Canned and preserved foods (e.g. tomato purée, jams, fruit preserves)
• Alternative dietary patterns, available products, and label reading
• Umami taste (with practical exercise)
• Sensory characteristics of milk (with practical exercise)
• Ultraprocessed foods (definitions, consumer perception, and media influence)
• Elements of nutricosmetics (dietary supplementation for skin health)

Readings/Bibliography

As a general rule, the relevant sections will be indicated during lectures; however, in case of doubt, students are encouraged to ask the instructors which parts of each recommended text are required for exam preparation. It is recommended to either purchase or borrow from the University libraries one of the two textbooks suggested below.

• L. Mannina, M. Daglia, A. Ritieni «La chimica e gli alimenti – Nutrienti e aspetti nutraceutici», Editore CEA, Zanichelli (Bologna), 2019
• P. Cappelli, V. Vannucchi «Principi di chimica degli alimenti – Conservazioni, trasformazioni, normativa», Editore Zanichelli (Bologna), 2024
• E. Pagliarini, Valutazione sensoriale, aspetti teorici, pratici e metodologici, Ulrico Hoepli Editore S.p.A., 2021, Milano
• Lecture materials uploaded by the instructors on the Virtuale platform
• Scientific articles and other sources

Teaching methods

Lectures and practical exercises.

Considering the activities and teaching methods adopted (computer lab and laboratory exercises), attendance of this learning activity requires all students to complete Modules 1 and 2 in e-learning mode and to attend Module 3, which provides specific training on health and safety in study environments. Information on the dates and attendance procedures for Module 3 can be found in the relevant section of the degree programme website.

Assessment methods

The learning assessment will consist of a written threshold test (to be passed with a score of at least 18/30) featuring multiple-choice questions on basic course knowledge, followed by an oral exam with questions on topics covered in the programme.

The written test includes 30 multiple-choice questions, scored as follows:
+1 point for each correct answer, 0 points for incorrect or unanswered questions.

The written test result is a partial evaluation and is only valid for the exam session in which it is taken. If the written test is passed, the student may proceed, in the same session, to the oral examination. The oral test will assess the student’s ability to apply the knowledge acquired and to make appropriate logical-deductive connections.

Key elements for the final grade include:

• adequate preparation on course content and in-class exercises (available on the University platform “Virtuale”);
• proper use of terminology and scientific language;
• critical thinking and analytical skills.

Students may reject the grade of either the written or final assessment and retake the exam in a subsequent session.

The final grade will be a weighted average, with the written test accounting for 1/5 of the total score and the oral exam for 4/5.

Note: The exam will include a comprehensive and integrated assessment of the content covered in all modules (Module 1 – Prof. Gallina Toschi, and Modules 2 and 3).

Students with specific learning disorders (SLD) or temporary/permanent disabilities are strongly encouraged to contact the University support service in advance (https://site.unibo.it/studenti-con-disabilita-e-dsa/en ). The office will provide the students with any necessary accommodations, which must be submitted for approval to the course instructor at least 15 days in advance. The instructor will assess the appropriateness of the accommodations in light of the learning objectives of the course.

Teaching tools

Teaching in presence: video projector and presentations .ppt lessons; practical exercises.

Office hours

See the website of Tullia Gallina Toschi

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