cod. 18418

Academic year 2019/20
3° year of course - Second semester
Academic discipline
Chimica degli alimenti (CHIM/10)
A scelta dello studente
Type of training activity
Student's choice
29 hours
of face-to-face activities
3 credits
course unit

Learning objectives

The student will gain applied knowledge and understanding about the
physiological and molecular mechanisms of flavour perception and about
the formation of taste and aroma compounds in food.


Fundamentals in organic chemistry, analytical chemistry and food

Course unit content

- Flavour perception and evolutive meaning. - Interactions between
flavour molecules and receptors. -Sweet molecules and structural
requirement for sweetness perception -Natural and artificial sweeteners. -
Bitter molecules and structural requirements for bitterness perception. -
Structure of Umami, Salty and Sour molecules. - Non-taste perception in
mouth: astringency, hot, refreshing. - Aroma perception. -
Structural requirements of odor active compounds, aroma value. - Aroma
molecules naturally present in food. - Aroma molecules generated by
cooking, fermentation, processing. - flavour profile of several foods: wine,
cheese, coffee, tea, chocolate. - Food pairing according to active aroma
molecules. - Aroma substances and legislative issues. - Artificial tongue
and artificial nose.

Full programme

- - -


Material provided by the lecturer. For a deeper knowledge: P. Cabras, A.
Martelli, Chimica degli Alimenti, Ed. Piccin (PD) Belitz, Grosch, Food
Chemistry, Ed. Springer-Verlag M. Marconi, D. Fajneer, G. Benevelli, G.
Nicoli, Dentro al gusto, Ed. Edagricole

Teaching methods

A number of case studies will be illustrated, with a particular attention to
traditional foods; this will allow the student to develop making
judgements and communication skills.

Assessment methods and criteria

Due to the ongoing sanitary emergency, the exam will be in written form via web, followed by an oral examination on a 10 minutes presentation on a topic chosen by student.

Other information

- - -