FOOD TRANSFORMATION DURING COOKING
cod. 18416

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

Learning objectives

To illustrate the main properties of food components, their reactivity and their molecular transformations during the technological processes of cooking and preservation.

Prerequisites

The final examination should be preceded by Organic Chemistry.

Course unit content

<br />Introduction. What is Food Chemistry?<br />Water. Water structure. Water interactions with food components and matrices. Bound water, water activity (aw).<br />Carbohydrates. Monosaccharides: structure and reactivity. Oligosaccharides. Reactions of sugars in acid and alkaline environment and with temperature. Maillard reaction. Markers of thermal degradation, HMF, lactulose. Polisaccharides. Amylose. Modified amylose and amylose syrups. Pectins. Polisaccharides from algae. Cellulose, emicellulose and fibre. Gums. Sugar fermentation: alcoholic beverages.<br />Lipids. Classification. Fatty acids: structure and occurrence. Essential fatty acids. Reactions of unsaturated fatty acids. Hydrogenation, margarine and trans fatty acids. Oxidative degradation and rancidity. Antioxidants. Triglycerides. Melting and crystallization. Cocoa butter and chocolate. Interesterification. Sterols. Polar lipids. Vegetable oils, milk fat, cream and butter. Synthetic emulsifiers. Phytosterols. Molecular markers of thermal and oxidative degradation. <br />Proteins. Amino acids. Protein structure. Essential amino acids and protein quality. Technological properties of proteins. Proteinaceous foods: milk, cheese, eggs, meat, bread. Markers of protein and amino acid thermal degradation, isopeptides, lysinoalanine, furosine, pyrazines. <br />Food colours. Molecular basis of colour. Colour measurement methods. Chlorofills. Carotenoids. Anthocyanins. Betalains. Melanins. Natural food colorants. Synthetic colorants.<br />Vitamins. Classification. Properties and reactivity of vitamins in food.<br />Additives and undesirables: hints. Classification. Main chemical properties of the different classes of food additives (preservatives, antioxidants, emulsifiers, etc.). Toxicology hints. Toxic substances of natural origin and from processing.

Full programme

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Bibliography

<br />P. Cabras, A. Martelli, ¿Chimica degli alimenti¿, Ed. Piccin, Padova (2004) <br />Tom P. Coultate, ¿La Chimica degli Alimenti¿, Ed. Zanichelli, Bologna (2004)H. D. Belitz, W. Grosch, P. Schieberle, "Food Chemistry", Ed. Springer Verlag, Berlin, Germany (2005)

Teaching methods

The course is based on oral lessons. The evaluation is based on written examinations during the course and a final written and oral examination.

Assessment methods and criteria

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Other information

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