Food Chemistry

Lectures and classroom exercises on the topics covered by the teacher.

If the teaching is taught in mixed or remote mode, the necessary variations may be introduced with respect to what was previously declared, in order to respect the planned program and reported in the syllabus.

The knowledge needed to follow the course is:

-basic notions of general and organic chemistry (CHIM03 - CHIM06)

-basic notions of biochemistry (BIO10).

Introduction. Food and Nutrition.

Review of the structure and properties of molecules.

Intermolecular interactions.

Amino acids. α- Natural amino acids. Essential amino acids. Acid-base properties of amino acids. Isoelectric point. Electrophoresis of amino acids.

Dipeptides. Polypeptides. Proteins. Primary, secondary and tertiary structure. Denaturation. Protein degradation. Putrefaction. Protein content of foods. Carbohydrates. You dare and you dare. Glucose. Fructose. Galactose. Mannose.

Cyclic semiacetal forms of monosaccharides. Anomers. Glycosides. Disaccharides. Sucrose, maltose, cellobiose, lactose. Polysaccharides: Starch, glycogen, cellulose.

Carbohydrate transformation. Non-enzymatic browning: Maillard reaction. Heating and caramelization.

Lipids. Classification. Fats and Oils. Phospholipids. Glycolipids. Steroids. Cholesterol.

Fat-soluble vitamins. Omega 3 and Omega 6. Lipid transformation: rancidity.

Enzymes. Water-soluble vitamins. Cereals and legumes. Glycemic index. Mineral salts. Components with no nutritional value. Probiotics. Prebiotics. Pectins. Anthocyanins. Inulin. Lycopene. Tannins. Nutraceuticals. Glutathione. Contaminants. Allergens. Intolerance and Allergy. Xenobiotics. Botulinum.

Preservatives. Nitrosamines.

Foods: milk, yogurt, butter, margarine, cheese, eggs, chocolate, achenes.

Energy and Macronutrients.

Teaching's contribution to the goals of the 2030 Agenda for Sustainable Development:

- Goal 4: Ensure inclusive and equitable quality education and promote lifelong learning opportunities for all

- Goal 5: Achieve gender equality and empower all women and girls

1. L. Mannina, M. Daglia, A. Ritieni - Chemistry and foods (nutrients and nutraceutical aspects - CEA

2. P. Cappelli, V. Vannucci - Principles of Food Chemistry (Conservation, transformations, Regulations) - Zanichelli (second edition)

There are two ongoing written tests (halfway through the course and at the end of the course), which allow you to pass the exam if both are passed with a positive score. The final exam, if necessary, consists only of a written test. The duration of each of the tests and the final exam is 90 minutes.

Verification of learning can also be carried out electronically, should conditions require it. In this case, the duration of the written test may be subject to change.

To ensure equal opportunities and in compliance with current laws, interested students may request a personal interview in order to plan any compensatory and/or dispensatory measures based on educational objectives and specific needs. Students can also contact the CInAP (Centro per l’integrazione Attiva e Partecipata - Servizi per le Disabilità e/o i DSA) referring teacher within their department.

ONGOING TESTS

There will be two ongoing tests (90 minutes each), one mid-course and one at the end of the course. The ongoing test consists of a written test, containing theory questions and numerical exercises with stoichiometric calculations. Each question will be given a score indicated from time to time next to it. The ongoing tests are considered passed if for each of them the score obtained is between 18 and 30 (expressed in thirtieths), otherwise the student will have to repeat the entire exam on one of the official exam dates scheduled. Success in both ongoing tests, with a final grade of at least 18/30, entitles you to exemption from the final test. Before the start of the test, the teacher will give all the explanations to best carry out both the ongoing tests and the exam on the official exam dates. Booking for ongoing tests is mandatory and must be made exclusively on the Studium platform (http://studium.unict.it) by the indicated deadline and discussed in the classroom during lessons.

END OF COURSE TESTS

The end-of-course test (lasting 90 minutes) consists of a written test, containing theory questions and numerical exercises with stoichiometric calculations. Each question will be given a score indicated from time to time next to it. The test is considered passed if the score obtained is between 18 and 30 (expressed out of thirty), otherwise the student will have to repeat the entire test on one of the scheduled dates. Before the start of the test the teacher will give all the explanations to best carry out the exam. Booking for the exam, for each session, is mandatory and must be made exclusively on the student portal (https://studenti.smartedu.unict.it/) by the indicated deadline.

1. What is meant by isomers (score = 1):

a) Molecules that are superimposable on their mirror image

b) Molecules that are not superimposable on their mirror image

c) Molecules with different arrangements of atoms but the same molecular formula

d) Molecules with the same arrangement of atoms but a different molecular formula

2. Which of the following statements best describes the concept of resonance in molecules? (score = 1):

a) Resonance is the ability of a molecule to exist in multiple equivalent structural forms.

b) Resonance is a type of chemical bond that occurs only in ionic molecules.

c) Resonance implies that molecules cannot change shape.

d) Resonance is a phenomenon exclusive to organic molecules.

3. Which of the following functional groups is typical of amino acids? (score = 1):

a) -C=O

b) -CH3

c) -NH2

d) -OH

4. What function do alpha amino acids perform in the human body? (score = 1):

a) Provide energy directly

b) Regulate body temperature

c) Transport oxygen in the blood

d) Build proteins

5. What is the chemical formula for the alpha amino acid glycine? (score = 1):

a) C2H5NO2

b) C3H7NO2

c) C4H9NO2

d) C2H6N2O

6. What type of chemical reaction is glycine involved in in protein synthesis? (score = 1)

a) Hydrolysis reaction

b) Condensation reaction

c) Oxidation reaction

d) Reduction reaction

7. Which of the following foods is a good source of essential amino acids? (score = 1):

a) Sugar

b) Lean meat

c) Potatoes

d) Vegetable oils

8. Which of these statements best describes the tertiary structure of proteins? (score = 1)

a) It is the sequence of amino acids

b) It is the three-dimensional arrangement of the polypeptide chain

c) It is the formation of a protein complex

d) It is the aggregation of multiple proteins

9. What is the process by which proteins are synthesized in cells? (score = 1):

a) Glycolysis

b) Protein synthesis

c) Cellular respiration

d) Fermentation

10. Structural proteins are essential for what function in living organisms? (score = 1):

a) Storing energy

b) Providing support and shape

c) Transporting nutrients

d) Counteracting cellular aging