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.

Prerequisites and basic notions

Basic knowledge of general and inorganic chemistry and organic chemistry is required.

Program

- Carbohydrates: mono, oligo and poly –saccharides in foods. Nutritional, organoleptic and functional properties. Technological and nutritional effects of heat treatments, caramelization, Maillard and Strecker reactions.
- Lipids: nutritional, organoleptic and functional properties of the saponifiable and unsaponifiable fractions. Emulsions. Lipid degradation phenomena: autoxidation and rancidity.
- Amino acids, peptides and proteins: nutritional, organoleptic and functional properties. Protein degradation due to technological processes. Seed reserve proteins: wheat. Meat proteins. - Polyphenols: chemistry and classification; antioxidant potential and biological activity. Enzymatic browning
- vitamins. Physiology of absorption and nutritional aspects. Effects of technological treatments on vitamins. Biological activity and bioavailability. Review of the salient features for each vitamin.
- Food additives and technological adjuvants. Regulations, issues related to possible toxicity, cases and limits of use. In-depth study: colorants, preservatives, antioxidants, sweeteners, fat mimetics
- Sensory aspects of food chemistry: color, taste and aroma.
- Notes on undesirable substances and contamination

Bibliography

Didactic methods

Lectures and laboratory exercises. Students will be divided into groups of three and will be supported by staff throughout the course. Attendance at 66% of the exercises is mandatory.

Learning assessment procedures

The exam consists of a written test lasting approximately 2 hours for both attending and non-attending students, covering topics covered in the classroom and laboratory parts.
There are no intermediate tests.
The student MUST send the teacher a report on the experiences seen in the laboratory within a week of the exam, which will be evaluated.

Evaluation criteria

The student must demonstrate: - knowledge of the chemical characteristics of the different classes of substances that make up a food and their function within the system, the changes they undergo during processing and storage, and the main approaches for their analysis; - ability to apply this knowledge to solve practical problems.

Criteria for the composition of the final grade

The final result will be 90% based on the oral exam and 10% based on the laboratory experience report.

Exam language

Italiano

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