Food Chemistry

The course aims to provide students basic knowledge about the principal aliments,  their molecular structure, chemical composition and  nutritional value.

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 professor  Anna De Angelis.

The attendance of lessons  is strongly recommended but not imposed.

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.

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

Voting follows the following scheme:

Below 18:
Knowledge and understanding of the topic: Important deficiencies. Significant inaccuracies
Analysis and synthesis skills: Irrelevant. Frequent generalizations. Inability to synthesize
Use of references: Completely inappropriate
 
18-20
Knowledge and understanding of the topic: At threshold level. Obvious imperfections
Analysis and synthesis skills: Just sufficient skills
Use of references: As appropriate
 
21-23
Knowledge and understanding of the topic: Routine knowledge Analysis and synthesis skills: Able to correctly analyze and summarize. Argue logically and coherently
Using references: Use standard references
 
24-26
Knowledge and understanding of the topic: Good knowledge
Analysis and synthesis skills: Has good analysis and synthesis skills. The arguments are expressed coherently
Using references: Use standard references
 
27-29
Knowledge and understanding of the topic: More than good knowledge
Analysis and synthesis skills: Has considerable analysis and synthesis skills
Use of references: He explored the topics in depth
 
30-30L
Knowledge and understanding of the topic: Excellent knowledge
Analysis and synthesis skills: Has considerable analysis and synthesis skills.
Using references: Important insights.

Describe the formation of peptide bond.

Represent hybrid resonance of peptide bond.

Which are essential amino acids ?.  Why are they essential ?

Which bonds are the basis of the various protein structures ?

Why casein is a non-denaturable protein ?

Describe the formation of a hemiacetal and an acetal.

Describe the transition between open and closed forms of glucose.

How glycosides are formed.

Describe the differences between starch, glycogen, and cellulose and between available and unavailable carbohydrates.

What are Pectins and their applications.

Which compounds are formed in the caramelization of sugars ?

Describe the Maillard reaction.

Are Phospholipids polar, apolar or amphipathic?.

Describe the formation of peroxides in the rancidity of unsaturated triglycerides.