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Università degli Studi di Parma Università degli Studi di Parma
Second cycle degree course in
Food science and technology
Università degli Studi di Parma
Department of Food and Drug

CHEMISTRY AND BIOTECHNOLOGY OF FOOD PROTEINS
cod. 1006240

Academic year 2015/16
2° year of course - Second semester
Professor
Academic discipline
Chimica organica (CHIM/06)
Field
A scelta dello studente
Type of training activity
Student's choice
42 hours
of face-to-face activities
6 credits
hub:
course unit
in - - -
lectures timetable unavailable
exam calls
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Learning objectives

The course will provide a deep description and a critical knowledge on the presence, the functions, the use and the recovery of the proteic fraction in food

Prerequisites

A basic knowledge of organic chemistry, analytical chemistry and food chemistry is required

Course unit content

Comparison of the different methods for characterization of proteins, peptides and amino acids in food
Food allergens
Natural proteolytic processes on food proteins
Biotechnological modifications of food proteins through proteolysis
Gastrointestinal digestion of proteins
Biofunctional peptides
Recovery of protein material from food waste

Full programme

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Bibliography

Learning material provided by the lecturer

Teaching methods

Lecturing
Discussion on real cases

Assessment methods and criteria

Written exam

Other information

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