Learning objectives
-The aim of the course is to give to the students basic knowledge about food nutrients and classification and composition of main foods
-To give the basis to understand the caracteristics of the main food production chains
Course unit content
-Nutrients: lipids, sugars, proteins, water, minerals, vitamins
- Transformation of nutrients during technological processing
- Organoleptic characters
- Food additives
- Chemical contaminants
- Alteration of foods
- Conservation methods
- Food groups: milk and dairy products, eggs, meat, fish, oils and fats, cereals, vegetables, legumes, fruit, alcoholic beverages, cocoa, coffè and tea
-DOP and IGP products
- Functional foods
Bibliography
Patrizia Cappelli, Vanna Vannucchi. Principi di Chimica degli Alimenti: conservazione, trasformazioni, normativa. Ed. Zanichelli