FOOD CHEMISTRY AND XENOBIOTICS

1. Introduction to Food Chemistry and xenobiotics relevant to food area
2. Water in food and its properties; mineral
3. Carbohydrates, lipids and proteins: properties, function and reactivity
4. Taste chemistry: chemical basis of taste and aroma perception
5. Definition, composition, structure and properties of foods of animal and plant origin; bioactive compounds from plants
6. Fundamental reactions of food components and constituents
7. Food additives: description and chemical properties
8. Xenobiotics in food: bioactive and toxic compounds, origin, effects on living organisms, and strategies to reduce their content in food chain
9. Antioxidants
10. Antinutrional Factors
11. Food safety, food authenticity and novel foods: principles, challenges and current European scenario
12. Principles of risk assessment and risk/benefit assessment
13. Organic, GMO and biodynamic