Knowledge and understanding
During the course the studente will acquire a deep knowledge of the chemical composition of foods, of the characteristics of the different components, of their influence on the food properties, of their reactivity and of the transformations they undergo during the technological processes as well as of the analytical issues linked to their determinations.
The student should acquire the ability to correlate and integrate general aspects with specific characteristics of the different food products, understanding the correlation existing between chemical composition and quality and acquiring the ability to elaborate label informations.
These knowledges are the base to effectively operate in the production, control and analytical sector as well a sto design new products and processes.
Applying knowledge and understanding
The student must be able to utilize the acquired knowledge to understand and foreseen the molecular transformations in foods as a consequence of technological processes and storage.
During the course, the student will perform laboratory experiments linked to the theoretical part and aimed at understanding the chemical transformations of principal and secondary food components as well as their determination and characterization, showing the most important analytical methods of food and transferring operative abilities.
The student must be able to define which transformations may occur or may be induced in a food and which are the effects of the different formulations on the general properties and the quality of a food product as well as to identify the processing or storage conditions that may influence the overall quality of a product.
The student should be able to appropriately utilize the scientific language and the specific lexicon of food chemistry, showing the ability to describe and transfer in oral and written form the acquired concepts.
The lab book should be written correctly, with a synthetic but proper language and with a clear exposition and comment of the experimental data.
The student will be able to increase his/her knowledge of Food Chemistry, by self consultation of specialized texts, scientific and educational journals, also beyond the topics discussed during the lessons.