Food Chemistry
Academic Year 2022/2023 - Teacher: Domenico SCIOTTOExpected Learning Outcomes
The course aims to provide students basic knowledge about the principal aliments, their molecular structure, chemical composition and nutritional value.
Course Structure
Lectures and exercises (classroom and company).
Information for students with disabilities and/or DSA.
As a guarantee of equal opportunities and in compliance with current laws, interested students can ask for a personal interview in order to plan any compensatory and/or dispensatory measures, based on their specific needs and on teaching objectives of the discipline. It is also possible to ask the departmental contacts of CInAP (Center for Active and Participatory Integration - Services for Disabilities and/or DSAs), in the persons of professors Giovanna Tropea Garzia and Anna De Angelis.
Detailed Course Content
Macronutrients. Proteins, Carbohydrates, Lipids: molecular structrure, chemical transformations, nutritional values. Particular focus on Triglycerides.
Micronutrients.
Liposoluble Vitamins: Isoprenoid structrure.
Water soluble Vitamins : Cofactors. Enzymes.
Preservatives. Nitrosamines
Pectins. Anthocyanins. Inulin. Tannins.
Nutraceuticals. Glutathione.
Xenobiotics.
Contaminants. Botox
Main Foods: Milk, Yogurt, Butter, Cheese, Eggs, Chocolat. Achenes.
Textbook Information
1 - P. Cabras, A. Martelli - Chimica degli Alimenti - Piccin
2 - Tom Coultate - La chimica degli Alimenti - Zanichelli
3 - Stefano Colonna - La Chimica nel piatto - Aracne
Course Planning
| Subjects | Text References | |
|---|---|---|
| 1 | Tutti gli argomenti segnati sul programma sono indispensabili per il superamento dell'esame. Particolare attenzione sarà posta sulla composizione chimica dei principali alimenti. In particolare i macronutrienti saranno studiati nella loro struttura molecolare e nelle trasformazioni che possono subire in base ai gruppi funzionali presenti. | Materiale didattico del docente. Testo 1 - Capitoli 1,2,4,6,8,10,11,16,17,18. |