FOOD CHEMISTRY
cod. 21197

Academic year 2007/08
3° year of course - First semester
Professor
Academic discipline
Chimica degli alimenti (CHIM/10)
Field
Discipline organiche
Type of training activity
Characterising
24 hours
of face-to-face activities
3 credits
hub: -
course unit
in - - -

Learning objectives

<br />Provide the students with a synthetic picture on the chemical compostion of food and on the main characteristics of the most common food products.

Prerequisites

Organic chemistry

Course unit content

<br />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.<br /> 

Full programme

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Bibliography

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

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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