Molecular Tranformations of foods and neoformations compounds
Learning outcomes of the course unit
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.
Basic knowledge of general and organic chemistry
Course contents summary
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.
T. P. Coultate, “La Chimica degli Alimenti”, Ed. Zanichelli (Bologna, 2004).
P. Cabras, A. Martelli, "Chimica degli alimenti“, Ed. Piccin (Padova, 2004)
Taught class with case studies
Assessment methods and criteria
Written exam: 5 open questions covering all the program