FOODS CHEMISTRY LABORATORY AND THE CHEMICAL
Learning outcomes of the course unit
The main chemical transformations of food will be observed and described. The determination and characterization of the food macroconstituents will performed. The classical methods of food analysis will be covered.
Fundamentals of Organic Chemistry and Analytical Chemistry.
Course contents summary
Carbohydrates: Reducing sugars determination in apple juice (Lane and Eynon method). Amylose and amilopectine determination. maillard reaction. Alginate gels formation. Evaluation of the sugar content in must and wine. Wine acidity and alcholic degree. Lipids: Total fat determination (Soxhlet method). Peroxide number determination and acidity degree of olive oil. Evaluation of oil quality by means of spectrofotometric analysis (K e ΔK). Emulsions and emulsifiers. Cholesterol determination in pasta. Free fatty acid profile in oils using gas-cromatography. Proteins: Determination of the total nitrogen content in food (Kjehldal method). Protein coagulation and gel formation. Emulsifying and foaming properties of proteins. Myoglobin: color change due to thermal treatments and stabilization using nitrite salts. Color: Changes due to pH and/or themperature in vegetables.
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, Food Chemistry, Springer-Verlag Ed. (Berlin, Germany, 2005)
O. R. Fennema, Food Chemistry, Marcel Dekker Ed. (New York, USA)
P. Cappelli, V. Vannucchi "Chimica degli alimenti-Conservazione e trasformazioni" Ed. Zanichelli (Bologna, 2004)
Pearson's Chemical Analysis of Food – Churchill Livingstone Ed. (London, UK).
Tateo: Analisi dei composti alimentari vol 1,2 Chiriotti Ed.
Practical reports are required and will be part of the final evaluation.