Learning objectives
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Prerequisites
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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
Main textbook: Mannina, Daglia, Ritieni – La chimica e gli alimenti: nutrienti e aspetti nutraceutici. Ed. Zanichelli
Other textbooks:
T. P. Coultate, “La Chimica degli Alimenti”, Ed. Zanichelli (Bologna, 2004); P.
Cabras, A. Martelli, "Chimica degli alimenti“, Ed. Piccin (Padova, 2004); H.D. Belitz -
W. Grosch – P- Schieberle, “Food Chemistry”, Springer-Verlag Ed. (Berlin,
Germany, 2005); O. R. Fennema, “Food Chemistry”, CRC Press Ed. (New York,
USA).
Teaching methods
Taught class with case studies
Assessment methods and criteria
The final exam will be written:
1) first part - multiple choice test (20 questions, threshold at 12, 30 min time)
2) second part - 2 open questions in 1 hour.
Only who has matched the threshold, will be allowed to take the second part.
Other information
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