Food Chemistry

The course aims to provide students with in-depth knowledge of food chemistry, with particular attention to the chemical composition of the main food constituents. At the end of the course, students will acquire specific skills that will enable them to understand the difference between food and nutrients. Particular attention will also be paid to antioxidants and nutraceuticals, and the impact they have on health.

Course program:

Introduction to the course: structure and physical properties; Food and nutrition; insights on food modification. Proteins: Amino Acids and Peptides; essential amino acids and nutritional value of foods; Isoelectric point; Protein structure; Denaturation; Emulsions, foams and gels; Functional properties; Enzymes; Degradation and rotting of proteins. Carbohydrates: Monosaccharides; glycosides: formation and hydrolysis; Disaccharide of trisaccharide; Polysaccharides; carbohydrate processing: heating and caramelization; non enzyme digestion; Maillard's reaction. Lipids: classification; fatty acids and degree of unsaturation; glycerides, phospholipids, glycolipids; sterols: cholesterol and phytosterols; tocopherol; carotenoids; lipid transformation: hydrolysis; acrolein; lipid peroxidation; antioxidants. Vitamins and nutraceuticals. Foods: milk, yogurt, butter, cheese, eggs, margarine.

1 - P. Cabras, A. Martelli - Chimica degli Alimenti - Piccin

2 - P. Cappelli, V. Vannucchi - Chimica degli alimenti, conservazione e trasformazioni - Zanichelli

3 - Tom Coultate - La chimica degli Alimenti - Zanichelli

other source:

Slides from teacher