Learning objectives
The student will gain applying knowledge and understanding about the main chemical transformations occurring in food during processing. Moreover, the student will gain making judgements and communication skills concerning the main food frauds and food safety outbreaks involving chemical risks.
Prerequisites
Good knowledge of organic chemistry and instrumental analytical chemistry; fundamentals of food chemistry
Course unit content
Contents are related to advanced and applied food chemistry
Full programme
- - -
Bibliography
T. P. Coultate, La Chimica degli Alimenti, Ed. Zanichelli (BO)
P. Cabras, A. Martelli, Chimica degli Alimenti, Ed. Piccin (PD)
Leo M. L. Nollet eds., Hanbook of Food Analysis, Marcel Dekker (New York, USA)
Teaching methods
Lessons
Assessment methods and criteria
Written exam eventually followed by a spoken exam
Other information
- - -
