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Università degli Studi di Parma Università degli Studi di Parma
University of Parma
Course catalogue
Università degli Studi di Parma
course catalogue

FOOD CHEMISTRY
cod. 03596

Academic year 2009/10
5° year of course - First semester
Professor
Academic discipline
Chimica degli alimenti (CHIM/10)
Field
Formazione interdisciplinare
Type of training activity
Related/supplementary
40 hours
of face-to-face activities
5 credits
hub:
course unit
in - - -
lectures timetable unavailable
exam calls
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Learning objectives

<br />Provide the students with an exhaustive view on the chemical composition of foods, methods of preservation, nutritional and healthy properties.

Prerequisites

<br />Organic Chemistry and Analytical Chemistry

Course unit content

<br />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 and 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. Functional foods and nutraceuticals. Some analytical aspects for food quality evaluation and security. Special molecular markers for food quality.

Full programme

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Bibliography

<br />Food Chemistry by P. Cabras and A. Martelli ¿ Piccin Nuova Libreria Padova, First ed. 2004<br /> <br />Lecture notes

Teaching methods

<br />Oral lesson<br />Oral and/or written examination

Assessment methods and criteria

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Other information

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