MOLECULAR TRANFORMATIONS OF FOODS AND NEOFORMATIONS COMPOUNDS
cod. 1005929

Academic year 2018/19
1° year of course - First semester
Professor
Academic discipline
Chimica degli alimenti (CHIM/10)
Field
A scelta dello studente
Type of training activity
Student's choice
63 hours
of face-to-face activities
9 credits
hub: PARMA
course unit
in ITALIAN

Learning objectives

Students will learn fundamentals on the chemical composition of food, on the chemical transformation occurring upon technological treatment (i.e. cooking, ripening), and on the analytical tools for measuring the changes in composition.

Prerequisites

Basic knowledge of general and organic chemistry

Course unit content

Main macrocomponents in food: water, carbohydrates, lipids, proteins. Chemical characterization of grains, meat, oils and fats. Reactions occurring upon heating, pH changes, and oxygen exposure: Maillard reaction, caramelization, oxidation, hydrolysis, isomerization.
Fundamentals on organoleptic properties: colour, taste, flavor. Fundamentals on composition analysis.

Full programme

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Bibliography

T. P. Coultate, “La Chimica degli Alimenti”, Ed. Zanichelli (Bologna, 2004).
P. Cabras, A. Martelli, "Chimica degli alimenti“, Ed. Piccin (Padova, 2004)

Teaching methods

Taught class with case studies

Assessment methods and criteria

Written exam: 5 open questions covering all the program

Other information

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