Teaching code

4S010593

Credits

6

Coordinator

Not yet assigned

Language

Italian

Scientific Disciplinary Sector (SSD)

CHIM/10 - FOOD CHEMISTRY

Courses Single

Not Authorized

Moodle Seminars 0

The teaching is organized as follows:

Learning objectives

The course aims to address General aspects of Food Chemistry, which relate to the different classes of substances that make up a food and how they interact with each other and are transformed by processing, starting from macro- and micro-nutrients, then passing to the molecules that characterize the organoleptic sphere. A substantial part will also cover the use of specific substances for technological purposes (eg food additives). The various topics will be tackled in order to highlight possible food security issues that are increasingly relevant to both the producer and the consumer. At the end of the course the student will be able to understand the rationale behind the composition of a food and will have the knowledge to analyze and evaluate the quality of the raw materials and the finished product according to the processing and conservation processes applied. The proposed laboratory experiences (1 credit) are designed to give the student an overview of the main techniques used to analyze the quality of some of the major classes of molecules present in food: carbohydrates, lipids, proteins and polyphenols.

Program

Lectures
- Carbohydrates: mono, oligo and poly -saccharides in food. nutritional, organoleptic, functional. technological and nutritional effects of heat treatments, caramelization, Maillard reactions and Strecker.
- Lipids: nutritional, organoleptic, functional of the saponifiable and unsaponifiable fractions. The emulsions. Phenomena of lipid degradation: auto-oxidation and rancidity.
- Amino acids, peptides and proteins: organoleptic nutritional properties, functional. Protein degradation due to the technological processes. seed storage proteins: wheat. Meat protein.
- Polyphenols: chemistry and classification; antioxidant and biological activity potential. Enzymatic browning
- Vitamins. Physiology of absorption and nutrition issues. Effects of technological treatments on vitamins. biological activity and bioavailability. Overview of the salient features for each vitamin.
- Food additives and processing aids. Legislation, issues related to the possible toxicity, cases and operating limits. Insight: dyes, preservatives, antioxidants, sweeteners, fat mimetics
- Sensory aspects of food chemistry: color, taste and aroma.
- Highlights on contaminants and undesired substances.
Laboratory:
Four laboratories will be organized dedicated to the presentation and execution of the main methods of analysis of the main nutrients

Learning assessment procedures

The exam consists of a written exam based on open-ended questions for both attending and non-attending students, regarding the topics covered in the theory and laboratory teaching parts. There are no intermediate tests. The student MUST send the teacher a report on the experiences seen in the laboratory within one week of the exam, which will be evaluated.