Food Chemistry

n 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.

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 useful to follow the course includes:

- basic concepts of general and organic chemistry

- basic concepts of biochemistry

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)

Suggested reference texts:

-  J.G. Smith - Fondamenti di Chimica Organica - McGraw Hill Education

Two written mid-term tests are scheduled, one halfway through the course and one at the end of the course. Students can pass the examination by successfully completing both tests.

The final examination consists exclusively of a written test.

Each mid-term test and the final examination have a duration of 90 minutes.

The assessment may also be conducted online, should circumstances require it. In such cases, the duration of the written test may be subject to change.

To ensure equal opportunities and in compliance with current legislation, students concerned may request an individual meeting in order to arrange any appropriate compensatory and/or dispensatory measures, in accordance with the learning objectives of the course and their specific needs. Students may also contact the CInAP representative (Centre for Active and Participatory Integration – Services for Students with Disabilities and/or Specific Learning Disorders) of their Department.

MID-TERM TESTS

Two mid-term tests, each lasting 90 minutes, are scheduled, one halfway through the course and one at the end of the course.

Each mid-term test consists of a written examination containing theoretical questions. A specific score will be assigned to each question and indicated next to it.

Each mid-term test is considered passed if the student obtains a score of at least 18/30. Otherwise, the student will be required to take the entire examination on one of the officially scheduled examination dates.

Students who successfully pass both mid-term tests and achieve a final grade of at least 18/30, calculated as the arithmetic mean of the grades obtained in the two tests, will be exempted from taking the final examination.

Before the beginning of each test, the teacher will provide all the necessary instructions to enable students to complete both the mid-term tests and the examinations held on the officially scheduled examination dates.

Registration for the mid-term tests is mandatory and must be completed in class by signing the registration sheet provided by the teacher.

FINAL EXAMINATION

The final examination, lasting 90 minutes, consists of a written test containing theoretical questions. A specific score will be assigned to each question and indicated next to it.

The examination is considered passed if the student obtains a grade between 18/30 and 30/30. Otherwise, the student will be required to retake the entire examination on one of the scheduled examination dates.

Before the beginning of the examination, the teacher will provide all the necessary instructions to enable students to complete the examination correctly.

Registration for each examination session is mandatory and must be completed exclusively through the student portal (https://studenti.smartedu.unict.it/) by the specified deadline.

Students are free to participate in any of the examination sessions scheduled during the Academic Year.

The final score follow the scheme: 

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