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.
Lab exercises aim to exemplify analytical techniques and methodological approaches for quality control and food safety.
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.
Lab exercises will be organized on the topics covered in the three different parts of the course.
T. P. Coultate, “La Chimica degli Alimenti”, Ed. Zanichelli (Bologna, 2004); P. Cabras, A. Martelli, "Chimica degli alimenti“, Ed. Piccin (Padova, 2004); H.D. Belitz - W. Grosch – P- Schieberle, “Food Chemistry”, Springer-Verlag Ed. (Berlin, Germany, 2005); O. R. Fennema, “Food Chemistry”, CRC Press Ed. (New York, USA); P. Cappelli, V. Vannucchi "Chimica degli alimenti-Conservazione e trasformazioni" Ed. Zanichelli (Bologna, 2004).
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.
On account of the epidemiological emergency COVID-19, lessons will be also in streaming and registered for those who cannot attend (registered lessons will be uploaded on the Elly page of the course).
Assessment methods and criteria
Written exam: 6 open questions, covering all the program.
If it is impossible to carry out the written exam in person due to force majeure imposed by the University on account of COVID-19 epidemic, the exam will be carried out remotely through an interview through Teams.