Food Chemistry

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.
Lab exercises will be organized on the topics covered in the three different parts of the course.