CHEMISTRY FOR CULINARY SCIENCE
Learning outcomes of the course unit
The course will:
1) teach the student a method based on a molecular approach to food, applied to several issues in food science
2) give a deeper knowledge on chemical and physico-chemical properties of the main organic compounds in foods (lipids, carbohydrates, proteins), which will allow the student to foresee and modify the phenomena happening during food preparation through an adequate knowledge of the molecular composition.
Course contents summary
Lipids. Structure and properties of triglycerides, hydrolysis, hydrogenation, radical reactions with oxygen, chemical transformations during frying, lipid peroxidation inhibition, antioxidants and their properties, methods for measuring antioxidant properties, chemical methods for fraud identifications and quality evaluation in olive oils, surfactants, HLB.
Carbohydrates. Structure of monosaccharides, configurations, conformations, reducing properties, formation and hydrolysis of glicosides, reductions, oxidations, disaccharid structures, caramelization chemistry, polysaccharides, starch, cellulose, fiber.
Amino acids and proteins. Structure and properties of amino acids, polarity, ionic forms in solution, solubility, protein structure, non covalent interactions in folding, thermal denaturation, influence of cooking on actin, myosin and collagen, ionic strenght and pH denaturation, Maillard reactions and principal products, Strecker degradation, acrylamide formation, different cooking methods according to meat composition, fish, enzymatic hydrolysis of proteins, proteolytic peptides as molecular markers of quality in aged foods.
Molecular basis of color. Correlations structure- color, color of chlorophyll and its stability to cooking, natural and artificial colorants, enzymatic browning and ways to prevent it, meat color and its transformations, dependence from muscle composition and from additives.
Materials provided from the lecturer
for more informations (non compulsory materials):
Barham, The Science of Cooking (Springer)
Belitz,Grosch: Food Chemistry (Springer)