The student will gain applying knowledge and understanding about the main chemical transformations occurring in food during processing. Moreover, the student will gain making judgements and communication skills concerning the main food frauds and food safety outbreaks involving chemical risks.
Good knowledge of organic chemistry and instrumental analytical chemistry; fundamentals of food chemistry
Course contents summary
Contents are related to advanced and applied food chemistry; the course is divided into three main parts. The first part is focused on food safety. The risk assessment procedures will be discussed and the main xenobiotics will be taken into consideration (natural substances, residues, toxic compounds from processing). The second part is focused on food flavour: varietal compounds as well as volatiles from processing and storage will be described. Several case-studies will be discussed. The final part is focused on food authenticity, with a special enphasis on the analytical techniques used for its evaluation.
T. P. Coultate, La Chimica degli Alimenti, Ed. Zanichelli (BO)
P. Cabras, A. Martelli, Chimica degli Alimenti, Ed. Piccin (PD)
Leo M. L. Nollet eds., Hanbook of Food Analysis, Marcel Dekker (New York, USA)
During the lectures the general problems connected with the main changes occurring in food upon processing will be discussed. The main issues related to food authenticity and food safety (chemical risk) will be also addressed.
A number of case studies will be illustrated, with a particular attention to recent outbreaks; this will allow the student to develop making judgements and communication skills.
Assessment methods and criteria
Written exam: 10 questions with multiple choice plus 2 open questions, covering all the program.
An exam will be considered successfull when 7 out of 10 multiple choice questions and 1 out of 2 open questions will be correctly answered.