Learning outcomes of the course unit
Provide the students with a synthetic picture on the chemical compostion of food and on the main characteristics of the most common food products.
Course contents summary
Physical, chemical and nutritional characteristics of main and secondary components of food. Drinking water and mineral waters. Simple and complex carbohydrates, crude and dietary fibre. Simple and complex lipids, fatty acids and sterols. Nitrogen compounds, amino acids and proteins. Vitamins, mineral salts, colouring matter, aromatic compounds. Characteristics of the main foodstuffs, food rich in proteins, milk and dairy products, eggs, meat and fish; oils and fats; foods rich in carbohydrates, beet- and cane-sugar, cereals and cereal derivatives, fruit and vegetables. Fermented foods, wine, beer, vinegar, yogurt, Coffee, tea and cocoa derivatives.
Food Chemistry, Cappelli-Vannucchi - third ed. 2005- Zanichelli Editor
oral and/or written examination