Studying at the University of Verona

Here you can find information on the organisational aspects of the Programme, lecture timetables, learning activities and useful contact details for your time at the University, from enrolment to graduation.

This information is intended exclusively for students already enrolled in this course.
If you are a new student interested in enrolling, you can find information about the course of study on the course page:

Laurea in Biotecnologie - Enrollment from 2025/2026

The Study Plan includes all modules, teaching and learning activities that each student will need to undertake during their time at the University.
Please select your Study Plan based on your enrollment year.

CURRICULUM TIPO:

2° Year   activated in the A.Y. 2016/2017

ModulesCreditsTAFSSD
6
B
BIO/18

3° Year   activated in the A.Y. 2017/2018

ModulesCreditsTAFSSD
6
A
FIS/07
One course to be chosen among the following
One course to be chosen among the following
activated in the A.Y. 2016/2017
ModulesCreditsTAFSSD
6
B
BIO/18
activated in the A.Y. 2017/2018
ModulesCreditsTAFSSD
6
A
FIS/07
One course to be chosen among the following
One course to be chosen among the following

Legend | Type of training activity (TTA)

TAF (Type of Educational Activity) All courses and activities are classified into different types of educational activities, indicated by a letter.




S Placements in companies, public or private institutions and professional associations

Teaching code

4S003256

Credits

6

Language

Italian

Scientific Disciplinary Sector (SSD)

CHIM/10 - FOOD CHEMISTRY

The teaching is organized as follows:

teoria

Credits

5

Period

I sem.

Academic staff

Gianni Zoccatelli

laboratorio

Credits

1

Period

I sem.

Academic staff

Gianni Zoccatelli

Learning outcomes

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.

Program

The topics that will be covered in the 5 credits of Frontal Didactics are the following:

- 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.

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.

Bibliography

Reference texts
Activity Author Title Publishing house Year ISBN Notes
teoria Cabras – Martelli; Piccin Editore. “Chimica degli alimenti” Piccin 2004
teoria Belitz HD, Grosch W, Schieberle P Food Chemistry Springer   978-3-540-69933-0
teoria T.P. Coultate La chimica degli alimenti Zanichelli  
laboratorio Cabras – Martelli; Piccin Editore. “Chimica degli alimenti” Piccin 2004
laboratorio Belitz HD, Grosch W, Schieberle P Food Chemistry Springer   978-3-540-69933-0
laboratorio T.P. Coultate La chimica degli alimenti Zanichelli  

Examination Methods

To pass the exam, students will have to demonstrate:
- To know the chemical characteristics of the different classes of substances that make up a food and the function that they have within the system
or the modifications that they undergo during processing and preservation
or the main approaches to their analysis
- know how to apply such knowledge in order to solve application problems
- within one week before the exam, the student must also send a report on one of the experiences seen in the laboratory that will be evaluated.

The test will be oral. The result of the report will affect 15% on the final vote.

Students with disabilities or specific learning disorders (SLD), who intend to request the adaptation of the exam, must follow the instructions given HERE