Food Chemistry

The course aims to provide students with fundamental knowledge of food chemistry—specifically regarding the chemistry of macro- and micronutrients, their reactivity, food transformations, and analytical techniques for food authentication and quality control. Laboratory exercises are included to reinforce theoretical concepts taught in the classroom and to familiarize students with the operations of a food chemistry laboratory.

By the end of the course, students will have acquired specific skills enabling them to understand the structure and reactivity of macro- and micronutrients, how chemical reactions influence the physicochemical and organoleptic properties of foods, and which analytical techniques are most suitable for food analysis.

In reference to the Dublin Descriptors, this course contributes to the development of the following transversal skills:

• Knowledge and understanding: inductive and deductive reasoning skills; ability to understand food composition, the chemical processes involving macro- and micronutrients, and food chemical analysis.

• Applied knowledge and understanding: ability to apply the acquired knowledge to correctly evaluate issues in the food sector and to develop effective problem-solving strategies using the scientific method rigorously.

• Making judgements: ability to reason critically and independently.

• Communication skills: ability to present a scientific topic orally with linguistic competence and terminological accuracy, clearly explaining motivations and results.

• Learning skills: knowledge in the field of food chemistry that supports continued study, primarily in a self-directed or autonomous manner.

5 CFU (35 h) of lectures and 1 CFU of exercises (14 h)

• Teaching (TD) - 35 hours: Classroom lectures supported by presentations to facilitate a quick and effective understanding of the course content.
• Interactive Teaching (ID) - 14 hours: Laboratory exercises involving analytical determinations of various macronutrients, micronutrients, and chemical-physical characteristics of foods.

If the course is delivered in blended or remote mode, appropriate adjustments may be made to the above, in order to ensure consistency with the syllabus.

Knowledge of the structure of matter, chemical bonds, acid-base reactions, chemical equilibrium, and the main energy transformations. Understanding of the structure and reactivity of organic compounds, with particular reference to carbohydrates, lipids, proteins, and other biomolecules. 

Attending the classes is not mandatory, but strongly recommended, as it facilities the learning process and contributes to the achievement of the learning objectives.

If the teaching is given in a mixed or remote mode, the necessary changes with respect to what was previously stated may be introduced, in order to respect the program envisaged and reported in the syllabus.

1. Food: nutrition and wellness
2. Chemistry of macronutrients: carbohydrates, proteins, lipids, water, fiber
3. Chemistry of micronutrients: minerals and vitamins
4. Chemical transformations affecting macro- and micronutrients present in foods
5. Organoleptic properties of food
6. Honey, eggs, coffee, tea, cocoa, and alcoholic beverages: chemical composition, bioactive components, and physiological effects
7. Chemical analysis of food: conventional and advanced analytical techniques
8. Laboratory exercises on various analytical determinations in food chemistry

Teaching contribution to the objectives of the 2030 Agenda for Sustainable Development (https://www.un.org/sustainabledevelopment/sustainable-development-goals/)

Goal 2

• Target 2.2
• Target 2.4

Goal 4

• Target 4.4

Goal 12

• Target 12.3

Teaching method: Lectures and laboratory exercises

The teaching material for students, which will be made available to them, consists of:

-) Copies of the PowerPoint presentations shown during lectures

Examination
Assessment may also be conducted remotely, should circumstances require it.

Grading Criteria
The final grade is expressed on a scale of 30, according to the following scheme:
Fail 
Knowledge and understanding of the topic: significant gaps and inaccuracies
Analytical and synthesis skills: negligible, frequent generalizations
Use of references: completely inappropriate
18–20
Knowledge and understanding of the topic: very limited, with evident inaccuracies
Analytical and synthesis skills: barely sufficient
Use of references: barely appropriate
21–23
Knowledge and understanding of the topic: slightly more than sufficient
Analytical and synthesis skills: fair, with logical and coherent argumentation
Use of references: uses standard references
24–26
Knowledge and understanding of the topic: good
Analytical and synthesis skills: good ability to analyze and synthesize; arguments are presented coherently
Use of references: uses standard references
27–29
Knowledge and understanding of the topic: more than good
Analytical and synthesis skills: strong analytical and synthesis skills
Use of references: demonstrates in-depth knowledge of the subject
30–30 cum laude
Knowledge and understanding of the topic: excellent
Analytical and synthesis skills: outstanding analytical and synthesis skills
Use of references: significant and insightful use of references

Support for Students with Disabilities and/or Specific Learning Disorders (SLD)
In compliance with current regulations and to ensure equal opportunities, students with disabilities and/or SLD may request a personal meeting to arrange for appropriate compensatory and/or dispensatory measures, based on the learning objectives and individual needs.
Students may also contact the CInAP (Center for Active and Participatory Inclusion – Services for Students with Disabilities and/or SLD) referring teacher at the Department of Agricolture, Food and Environment (https://www.cinap.unict.it/content/referenti).

1. Describe the structure, classification, and functions of carbohydrates in foods.
2. What are the characteristics of proteins, and how do technological processes modify their properties?
3. Describe the structure of lipids, the main classes found in foods, and their nutritional role.
4. Classify vitamins based on their solubility and describe their functions, dietary sources, and stability.
5. What are the main minerals found in foods, and what functions do they perform in the body?
6. Explain the main chemical and organoleptic changes that occur during food processing and cooking.
7. Describe the Maillard reaction, indicating the reactants involved, the conditions that promote it, and its effects on food quality.
8. What phenomena are responsible for fat rancidity, and what consequences do they have on food characteristics?
9. What conventional analytical methods are used to determine food composition?
10. Compare advanced analytical techniques—HPLC, GC, molecular spectroscopy, and mass spectrometry—in the context of food analysis.
11. Describe one or more analytical determinations performed in the laboratory, illustrating the principle, procedure, and application in food control.