Learning outcomes of the course unit
Provide the students with an exhaustive view on the chemical composition of foods, modification during the shelf-life, techniques of preservation, nutritional and healthy properties and main analytical methods for food characterization.
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, modifications during processing and shelf-life, 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. Dietetic products and functional foods. Some analytical aspects for food quality evaluation and safety. Special molecular markers for food quality.
Food Chemistry, Cappelli-Vannucchi - third ed. 2005- Zanichelli Editor
Food Chemistry by P. Cabras and A. Martelli – Piccin Nuova Libreria Padova, First ed. 2004
Oral and/or written examination