Learning outcomes of the course unit
Provide the students with a synthetic view on the chemical composition, spoilage during shelf-life and preservation techniques for most common foods, together with process technology for some important typical regional products.
Organic chemistry and Analytical chemistry
Course contents summary
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. Technologies to produce typical local products like Parmigiano-Reggiano cheese, Parma ham, balsamic vinegars. Some analytical aspects for food quality evaluation and security, with GC special application in order to detect chiral molecular markers.
Food Chemistry, Cappelli-Vannucchi - third ed. 2005- Zanichelli Editor
oral and/or written examination