FOOD CHEMISTRY

Principal and secondary food components, digestible carbohydrates, crude and dietary fibre, simple and complex lipids, nitrogenous compounds, vitamins, colouring matter, flavours, mineral salts, other minor compounds. Main food products and preservation techniques, food additives. Foods rich in proteins, milk and milk derivatives, egg, meat, fish;  oils and fats; foods rich in carbohydrates, table sugar, cereals and derivatives fruit and vegetables. Fermented foods, wine and vinegar, beer, yogurt. Cocoa product, coffee and tea. Functional foods and nutraceuticals. Some analytical aspects for food quality evaluation and security. Special molecular markers for food quality.