Learning outcomes of the course unit
Knowledge and understanding
During the course the studente will acquire a deep knowledge of the chemical
composition of foods, of the characteristics of the different components, of their
influence on the food properties, of their reactivity and of the transformations they
undergo during the technological processes as well as of the analytical issues
linked to their determinations.
The student should acquire the ability to correlate and integrate general aspects
with specific characteristics of the different food products, understanding the
correlation existing between chemical composition and quality and acquiring the
ability to elaborate label informations.
These knowledges are the base to effectively operate in the production, control and
analytical sector as well as to design new products and processes.
Applying knowledge and understanding
The student must be able to utilize the acquired knowledges to understand and
foreseen the molecular transformations in foods as a consequence of technological
processes and storage.
The student must be able to define which transformations may occur or may be
induced in a food and which are the effects of the different formulations on the
general properties and the quality of a food product as well as to identify the
processing or storage conditions that may influence the overall quality of a product.
The student should be able to appropriately utilize the scientific language and the
specific lexicon of food chemistry, showing the ability to describe and transfer in oral
and written form the acquired concepts.
The student will be able to increase his/her knowledge of Food Chemistry, by self
consultation of specialized texts, scientific and divulgative journals, also beyond the
topics discussed during the lessons.
Students should have already passed the examinations of General Chemistry,
Organic Chemistry and Analytical Chemistry.
Course contents summary
The Food Chemistry course is composed of a first general part focussed on the description of food macrocomponents (water, carbohydrates, proteins, lipids) and of their chemical, physical and technological properties, the study of their general reactivity as well as of the analytical methods to assess the proximate composition of food products.
The second part of the course is focused on the bioactive compounds in food, their biological activity, the strategies and methodologies for analysis and stabilization. In addition, definition and regulation covering functional foods and novel foods, are addressed and discussed.
L. Mannina, M. Daglia, A. Ritieni – La chimica e gli alimenti: nutrienti e aspetti nutraceutici, Ed Zanichelli (2019)
T. P. Coultate, “La Chimica degli Alimenti”, Ed. Zanichelli (Bologna, 2004);
P. Cabras, A. Martelli, "Chimica degli alimenti“, Ed. Piccin (Padova, 2004);
H.D. Belitz - W. Grosch – P- Schieberle, “Food Chemistry”, Springer-Verlag Ed. (Berlin, Germany, 2005);
O. R. Fennema, “Food Chemistry”, CRC Press Ed. (New York, USA);
Power point presentations of the different topics.
During the lessons, which will be done using power point projections, overheads
and blackboard, the different aspects of foods and of their production will be
presented and , with a particular emphasis on the chemical and physical
transformations and their control.
Assessment methods and criteria
The final exam will be a multiple choice quiz with a threshold set at 18/30.
Attendance in mandatory