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.
Study Plan
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.
1° Year
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2° Year activated in the A.Y. 2024/2025
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3° Year activated in the A.Y. 2025/2026
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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.
Prevention sciences applied to hygiene and food education - CHIMICA DEGLI ALIMENTI (2023/2024)
Teaching code
4S006097
Teacher
Credits
2
Language
Italian
Scientific Disciplinary Sector (SSD)
CHIM/10 - FOOD CHEMISTRY
Period
2 SEMESTRE PROFESSIONI SANITARIE dal Jan 2, 2024 al Sep 30, 2024.
Courses Single
Not Authorized
To show the organization of the course that includes this module, follow this link: Course organization
Program
The main components (carbohydrates, lipids, proteins) and minority components (vitamins, polyphenols, additives) of food matrices. Description of biological activities and modifications induced on these chemical compounds by the processes of food technology and conservation, such as Maillard reaction and lipid oxidation. Description of the structure, function and method of use of the main food additives, in particular preservatives and antioxidants. Introduction to undesirable substances in food.
Bibliography
Didactic methods
The teaching will be characterized by lectures. Attendance of the lessons is strongly recommended.
Learning assessment procedures
The exam will be written, with open questions. The questions will be administered together with those of the other courses of module A: pharmaceutical chemistry and food technologies. There are no intermediate tests.
Evaluation criteria
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
- the modifications that they undergo during processing and preservation
- know how to apply such knowledge in order to solve application problems
Exam language
Italiano
Sustainable Development Goals - SDGs
This initiative contributes to the achievement of the Sustainable Development Goals of the UN Agenda 2030. More information on sustainability
