MOLECULAR COMPOSITION OF FODD
cod. 1008477

Academic year 2020/21
2° year of course - Second semester
Professor
- Chiara DALL'ASTA
Academic discipline
Chimica degli alimenti (CHIM/10)
Field
Scienze delle produzioni e delle tecnologie alimentari
Type of training activity
Characterising
42 hours
of face-to-face activities
6 credits
hub: PARMA
course unit
in ITALIAN

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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