FOOD CHEMISTRY
cod. 03596

Academic year 2009/10
2° year of course - First semester
Professor
Academic discipline
Chimica degli alimenti (CHIM/10)
Field
Discipline organiche
Type of training activity
Characterising
32 hours
of face-to-face activities
4 credits
hub:
course unit
in

Learning objectives

<br />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.<br /> 

Prerequisites

<br />Organic chemistry and Analytical chemistry

Course unit content

<br />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.

Full programme

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Bibliography

<br />Food Chemistry, Cappelli-Vannucchi - third ed. 2005-  Zanichelli Editor<br /> <br />Lecture notes<br /> 

Teaching methods

<br />oral lesson<br />oral and/or written examination

Assessment methods and criteria

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Other information

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