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.

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. Describe the mechanism of peptide bond formation

2. The structure that constitutes the peptide bond can be represented as a resonance hybrid. Explain why?

3. What are the essential amino acids. Explain why they are defined as “essential”.

4. What bonds underlie the secondary and tertiary structure of proteins, respectively? Why is casein a non-denaturable protein?

5. Describe the mechanism of formation of a hemiacetal and an acetal

6. Describe the transition between the open and closed forms of glucose

7. What are glycosides and how are they formed.

8. Briefly describe the structure, and differences, of starch, glycogen, and cellulose, and define the difference between available and unavailable carbohydrates.

9. Describe the mechanism of hydrolysis of glycosides.

10. Briefly describe what pectins are, where they are obtained and their applications

11. Write the name and structural formula of at least two compounds that are formed in the heating (caramelization) of sugars.

12. Which compounds are responsible for the aroma generated by the Maillard reaction?

13. Are phospholipids polar, apolar or amphipathic compounds?