FOOD CHEMISTRY
cod. 03596

Academic year 2007/08
5° year of course - First semester
Professor
Academic discipline
Chimica degli alimenti (CHIM/10)
Field
Formazione interdisciplinare
Type of training activity
Related/supplementary
32 hours
of face-to-face activities
4 credits
hub: -
course unit
in - - -

Integrated course unit module: COSMETICS

Learning objectives

<p>To give to the students knowledge about chemical structures and properties of food components. <br />
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<p>To show chemical composition of main foods and the modification occurring during processes. <br />
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Prerequisites

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Course unit content

 Inorganic components of foods – Water: structure and properties, water in foods, water activity, mineral waters. Mineral elements: macroelements and microelements. <br />
Carbohydrates: structure and reactivity of monosaccharide; disaccharides, oligosaccharides, poliols, polysaccharides, starch; dietary fiber, cellulose, hemicelluloses, pectin, gums; nutritional aspects of carbohydrates; reactions of carbohydrates in acidic/basic environment and during heat treatments; formation of hydroxymethylfurfural, lactulose, caramelization. <br />
Proteins: amino acids, peptides, protein structure and classification; essential amino acids and nutritional quality of proteins; foods rich in protein; protein modification during food processing, formation of isopeptides, lysinoalanine, furosine, Maillard reactions. <br />
Lipids: classification and properties; fatty acids, essential fatty acids, trans-fatty acids; triglycerides, glycerophospholipids, waxes, sterols; nutritional properties of lipids; chemical reactions of lipids in foods, isomerisation, hydrolysis, oxidation; antioxidants. <br />
Vitamins: classification, biological functions and presence in foods. <br />
Food colour: natural and artificial colorants. <br />
Food flavour. <br />
Physical and chemical methods for food preservation, food additives. <br />
Xenobiotics and natural toxicants in foods. <br />
Principal foods: fats and oils (olive oil, seed oils); milk and dairy products (butter, cheese, yogurt); meat, fish, egg; cereals and derived products; legumes, fruit and vegetables; alcoholic beverages and vinegar. <br />
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Full programme

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Bibliography

P. Cappelli, V. Vannucchi. "Chimica degli alimenti - Conservazione e trasformazioni“. Ed. Zanichelli (Bologna, 2000) <br />
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P. Cabras, A. Martelli. "Chimica degli alimenti“. Ed. Piccin (Padova, 2004) <br />
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T. P. Coultate, “La Chimica degli Alimenti”, Ed. Zanichelli (Bologna, 2004). <br />
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H.D. Belitz, W. Grosch, P. Schieberle. “Food Chemistry, 3° revised edition”. Springer-Verlag Ed. (Berlin, Germany, 2004) <br />
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O. R. Fennema, Food Chemistry, Marcel Dekker Ed. (New York, USA) <br />

Teaching methods

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Assessment methods and criteria

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Other information

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