Food Chemistry
cod. 1004011

Academic year 2015/16
1° year of course - First semester
Professor
DALL'ASTA Chiara
Academic discipline
Chimica degli alimenti (CHIM/10)
Field
Discipline delle tecnologie alimentari
Type of training activity
Characterising
42 hours
of face-to-face activities
6 credits
hub:
course unit
in ITALIAN

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; the course is divided into three main parts. The first part is focused on food safety. The risk assessment procedures will be discussed and the main xenobiotics will be taken into consideration (natural substances, residues, toxic compounds from processing). The second part is focused on food flavour: varietal compounds as well as volatiles from processing and storage will be described. Several case-studies will be discussed. The final part is focused on food authenticity, with a special enphasis on the analytical techniques used for its evaluation.

Full programme

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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

During the lectures the general problems connected with the main changes occurring in food upon processing will be discussed. The main issues related to food authenticity and food safety (chemical risk) will be also addressed.
A number of case studies will be illustrated, with a particular attention to recent outbreaks; this will allow the student to develop making judgements and communication skills.

Assessment methods and criteria

Esame scritto: 5 domande aperte relative all’intero programma. Ogni domanda conterà per un massimo di 6 punti su 30. Una domanda sarà relativa ad una reazione chimica e lo svolgimento corretto è requisito necessario al superamento dell’esame. Una seconda domanda affronterà tematiche di sicurezza e/o autenticità: verranno valutate le capaictà acquisite di valutazione e risoluzione di problemi.

Other information

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