Learning objectives
Knowledge and ability to understand
During the course the student will have to acquire an in-depth knowledge of the main chemical food safety issues, the main chemical contaminants of foods and their toxicological significance, as well as risk mitigation strategies. They will also have to acquire an in-depth knowledge of the main chemical reactions affecting food components both in terms of the reaction mechanism and the effects on the qualitative characteristics of foods. Finally, the student will have to acquire a good knowledge of the main issues relating to the authenticity of food products and possible fraud, also examining the possible analytical approaches useful for verification. The student will have to acquire the ability to correlate and integrate the different chemical aspects that are the basis of the safety and quality of foods, thus understanding the correlation between composition and quality and acquiring the ability to operate effectively in a production, control, analysis, design of new products and processes context.
Skills
The student must be able to use the knowledge acquired to understand and predict the main chemical safety issues in foods, the changes that food components undergo as a result of technological processes and conservation and how to control or direct them to guarantee quality and safety , as well as what possible approaches to use for authenticity verification. The student will also acquire operational skills regarding analysis techniques through the planned laboratory experiences.
Autonomy of judgement
The student must be able to define which are the most relevant problems from the point of view of chemical safety depending on the type of raw material or food and the technological treatments of transformation and conservation, as well as predict what the effects of the chemical main reactions are and to identify which process or storage conditions can influence the overall quality of the product.
The student must also be able to define which possible approaches can be useful for verifying the authenticity of a food product based on its specific characteristics.
Communication skills
The student must be able to appropriately use scientific language and the specific vocabulary of food chemistry, demonstrating the ability to illustrate and transmit the concepts acquired in oral and written form. The laboratory reports must be drawn up in correct form, with concise and exhaustive language and with a clear explanation and commentary of the experimental results.
Learning ability
The student who has attended the course will be able to deepen their knowledge in the field of Food Chemistry, through independent consultation of specialist texts, scientific or popular magazines, even outside the topics covered strictly in class.
Prerequisites
Good foundations in organic chemistry, instrumental analytical chemistry and food chemistry.
Course unit content
The laboratory exercises will be carried out in close collaboration with the Course on Natural Organic Substances in Food and will mainly focus on the qualitative aspects of foods and on the analytical methodologies for their characterization. In particular, topics will be addressed such as the qualitative and quantitative evaluation of the presence of polyphenols in red fruit extracts using the Folin-Ciocalteau assay, the extraction and determination via GC-MS of cyclopropane fatty acids in the fat extracted from grated cheese, the extraction of chlorogenic acids from coffee samples and evaluation of antioxidant activity by DPPH radical assay.
Full programme
Qualitative and quantitative evaluation of the presence of polyphenols in red fruit extracts using the Folin-Ciocalteau assay, the extraction and determination by GC-MS of cyclopropane fatty acids in the fat extracted from grated cheese, the extraction of chlorogenic acids from coffee samples and evaluation of antioxidant activity by DPPH radical assay.
Bibliography
Study texts: Patrizia Cappelli, Vanna Vannucchi (a cura di) "Principi di chimica degli alimenti" Zanichelli (Bologna, 2024); Luisa Mannina, Maria Daglia, Alberto Ritieni (a cura di) “La chimica e gli alimenti. Nutrienti e aspetti nutraceutici” Casa Editrice Ambrosiana (Milano, 2019); T. P. Coultate, “La Chimica degli Alimenti”, Ed. Zanichelli (Bologna, 2004); P. Cabras, A. Martelli (a cura di) "Chimica degli alimenti“, Ed. Piccin (Padova, 2004).
Other useful study books: 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); Leo M. L. Nollet eds., Handbook of Food Analysis, Marcel Dekker (New York, USA).
Teaching methods
The course consists of laboratory exercises (15 hours).
The laboratory exercises will be carried out at the chemical teaching laboratories of the Campus on several shifts depending on the employability of the laboratories. The calendar and shifts will be established at the beginning of the course and published on the corresponding Elly page.
The student is required to prepare a report for each laboratory experience.
Attendance at the laboratory exercises and the submission of the reports (which must be uploaded to the specific repository indicated on the Elly page of the course at least five days before the exam date) is mandatory to be admitted to take the exam. For documented reasons, absence from one of the planned experiences may be accepted.
Assessment methods and criteria
Written exam in food chemistry: 6 open questions on the program carried out, one of which focuses on the laboratory program (evaluation: max 5 points per question).
Other information
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2030 agenda goals for sustainable development
