Food science and technology | University of Parma

Professor
Academic discipline: Chimica organica (CHIM/06)
Field: A scelta dello studente
Type of training activity: Student's choice

21 hours
of face-to-face activities

3 credits

hub:

course unit
in - - -

lectures timetable unavailable

exam calls

Learning objectives

The course has the aim to elucidate the chemistry of the flavour, by studying the molecules responsible for the flavour perception and coorelating the molecular structure to the aroma-taste properties.

Prerequisites

Fundamentals in organic chemistry, analytical chemistry and food chemistry.

Course unit content

- Flavour perception and evolutive meaning.
- Interactions between flavour molecules and receptors.
-Sweet molecules and structural requirement for sweetness perception
-Natural and artificial sweeteners.
- Bitter molecules and structural requirements for bitterness perception.
- Structure of Umami, Salty and Sour molecules.
- Non-taste perception in mouth: astringency, hot, refreshing.
- Aroma perception, feromons.
- Structural requirements ofodor active compounds, aroma value.
- Aroma molecules naturally present in food.
- Aroa molecuels generated by cooking, fermentation, processing.
- flavour profile of several foods: wine, cheese, coffee, tea, chocolate.
- food pairing according to active aroma molecules.
- Aroma substances and legislative issues.
- Artificial tongue and artificial nose.

Full programme

- - -

Bibliography

Material prvided by the lecturer
For a deeper knolewdge
P. Cabras, A. Martelli, Chimica degli Alimenti, Ed. Piccin (PD)
Belitz, Grosch, Food Chemistry, Ed. Springer-Verlag
M. Marconi, D. Fajneer, G. Benevelli, G. Nicoli, Dentro al gusto, Ed. Edagricole

Teaching methods

Class Lecturing

Assessment methods and criteria

Written and Oral Examination

Other information