Chemistry and Biotechnology of food proteins
COD. 1006240
DEGREE: FOOD SCIENCE AND TECHNOLOGY
TYPE OF COURSE: OPTIONAL SUBJECTS
LANGUAGE OF INSTRUCTION: English
Learning outcomes of the course unit
The course will provide a deep description and a critical knowledge on the presence, the functions, the use and the recovery of the proteic fraction in food
Prerequisites
A basic knowledge of organic chemistry, analytical chemistry and food chemistry is required
Course contents summary
Comparison of the different methods for characterization of proteins, peptides and amino acids in food
Food allergens
Natural proteolytic processes on food proteins
Biotechnological modifications of food proteins through proteolysis
Gastrointestinal digestion of proteins
Biofunctional peptides
Recovery of protein material from food waste
Recommended readings
Learning material provided by the lecturer
Teaching methods
Lecturing
Discussion on real cases
Assessment methods and criteria
Written exam
NAME OF LECTURER
ACADEMIC YEAR: 2015/2016
YEAR OF STUDY: 2
SEMESTER: Secondo Semestre
NUMBER OF CREDITS: 6
CONTACT HOURS 42
INDIVIDUAL WORK HOURS 90
