COMPOSITION AND FOOD CHEMISTRY

The course aims to provide students with fundamental knowledge in the field of food chemistry, in particular on basic regulations in the food sector, on analytical techniques useful for authentication and quality control of foods, on technologies related to food preservation, on organic products, GMOs, additives and food contaminants and on the chemistry of various foods, focusing attention on nutritional aspects.

At the end of the course, students will have acquired specific skills that will allow them to understand which analytical techniques are most suitable for analyzing a food, which are the important regulations in the food sector and to understand foods from a chemical and nutritional point of view.

In reference to the so-called Dublin Descriptors, this course helps to acquire the following transversal skills:

Knowledge and understanding: inductive and deductive reasoning skills. Ability to understand the chemical processes involved in the analysis, conservation and control of foods, the "chemical" nature of foods and the various nutraceutical aspects, the basic regulations in the food field.

Applied knowledge and understanding: ability to apply the knowledge acquired for the correct evaluation of various problems in the food sector and develop the best resolution strategies using the scientific method rigorously.

Making judgements: critical reasoning ability

Communication skills: ability to describe in oral form, with language skills and terminological rigor, a scientific topic, illustrating motivations and results.

Learning skills: knowledge in the field of food chemistry useful for continuing to study mostly in a self-directed or autonomous way.

4 CFU (28 h) of lectures and 2 CFU of exercises (28 h)

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. Foods between nutrition and wellness
2. Principles of food law
   
3. Food authentication - conventional and advanced analytical techniques
   
4. Food preservation methods
   
5. Mineral salts: General, advanced analytical methodologies
   
6. Vitamins: food sources, nutraceuticals, supplements and analytical determination
   
7. Lipid foods: Generalities and nutractional aspects, Olive oil, Butter, functional and dietary foods and lipid-based supplements
   
8. Protein foods and food supplements
   
9. Cereals: Generalities and nutractional aspects, Wheat, Rice
   
10. Coffee, tea, cocoa and alcoholic beverages: chemistry and bioactive components and physiological effects
    
11. Organic, biodynamic and GMO products
    
12. Anti-nutritional factors
    
13. Contaminants and food additives
    

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: Lessons

Oral examination

Verification of learning can also be carried out electronically, should the conditions require it.

Information for students with disabilities and / or SLD

To guarantee equal opportunities and in compliance with the laws in force, interested students can ask for a personal interview in order to plan any compensatory and / or dispensatory measures, based on the didactic objectives and specific needs. It is also possible to contact the CInAP contact person (Center for Active and Participatory Integration - Services for Disabilities and / or SLD) of the Department of Agricolture, Food and Environment