Knowledge and understanding
During the course students will have to acquire an in-depth knowledge of the main chemical food safety issues, of the main chemical contaminants of food and their toxicological significance, as well as of risk mitigation strategies. They will also have to acquire an in-depth knowledge of the main chemical reactions of food components both in terms of reaction mechanism and of the effects on the qualitative characteristics, in particular nutritional and organoleptic characteristics, of foods. Finally, students will have to acquire a good knowledge of the main issues relating to the authenticity of food products and possible fraud, also investigating possible analytical approaches useful for verification. Students will have to acquire the ability to correlate and integrate the different chemical aspects that are the basis of food safety and quality, thus understanding the correlation between composition and quality and acquiring the ability to operate effectively in a production, control and management context, as well as for the design of new products and processes.
Applying knowledge and understanding
Students must be able to use the knowledge acquired to understand and predict the main chemical safety issues in food, the changes that food components undergo as a result of technological and storage processes and how to control them to ensure quality and safety. Moreover, students have to know which possible approaches are useful for authenticity verification. Students will also acquire operational skills regarding analysis techniques through the laboratory experiences provided.
Students must be able to define which are the most relevant chemical food safety problems according to the type of raw material or food and the technological processing and conservation treatments, as well as to predict the effects of the main reactions and to identify which process or storage conditions can affect the overall quality of the product.
Students must also be able to define which possible approaches may be useful for verifying the authenticity of a food product according to its specific characteristics.
Students 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.
Laboratory reports should be written correctly, with a synthetic but proper language and with a clear exposition and comment of the experimental data.
Students will be able to increase their knowledge of Food Chemistry, by consultation of specialized texts, scientific and educational journals, also beyond the topics discussed during lessons.