Learning objectives
Students will learn fundamentals on the chemical composition of food, on the chemical transformation occurring upon technological treatment (i.e. cooking, ripening), and on the analytical tools for measuring the changes in composition.
Prerequisites
Basic knowledge of general and organic chemistry
Course unit content
Main macrocomponents in food: water, carbohydrates, lipids, proteins. Chemical characterization of grains, meat, oils and fats. Reactions occurring upon heating, pH changes, and oxygen exposure: Maillard reaction, caramelization, oxidation, hydrolysis, isomerization.
Fundamentals on organoleptic properties: colour, taste, flavor. Fundamentals on composition analysis.
Full programme
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Bibliography
T. P. Coultate, “La Chimica degli Alimenti”, Ed. Zanichelli (Bologna, 2004).
P. Cabras, A. Martelli, "Chimica degli alimenti“, Ed. Piccin (Padova, 2004)
Teaching methods
Taught class
Assessment methods and criteria
Written exam, open questions
Other information
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