The course provides a basic knowledge on the chemical and physical characteristics of macronutrients and specific knowledge on some widely consumed foods.
The course deals with foods with healthy properties, with particular attention to some food supplements. A brief overview of food preservation methods is also included
Chimica degli Alimenti di Cabras -Martelli, Piccin Editore, Padova 2004.
La Chimica e gli Alimenti, Nutrienti e aspetti Nutraceutici – Mannina, Daglia, Ritieni, CEA edizioni, 2019.
Prodotti dietetici di Evangelisti Restani, Piccin Editore, Padova 2010
Principi di chimica degli Alimenti, conservazione e trasformazione e normativa, di Vannucchi Cappelli, Zanichelli editore 2016.
La chimica degli Alimenti: Nutrienti e aspetti nutraceutici di L Mannina, M. Daglia e A. Ritieni - CEA Ed. 2019
Learning Objectives
The student will have to acquire both basic knowledge on the main chemical and physical characteristics of macronutrients and on the reactivity between the different macronutrients in food. The special part provides for the knowledge of the composition and quality characteristics of specific foods widely used in our diet. The student will have to acquire correlation and integration skills between the contents of the general part of the course and the monographic topics dedicated to specific foods, ability to process the information on the label, ability to identify foods with greater health potential.
Prerequisites
The course requires a basic knowledge on chemistry, organic chemistry and biochemistry
Teaching Methods
The course is structured in lectures with the possibility of inserting in-depth seminars with the involvement of external experts.
Further information
Registration for exams must only be made online and the exam will be organized in a written pre-test of 30 minutes and an oral integration. The outcome of the written test does not preclude access to the oral exam. Subscribers will receive instructions to take the written test on the online platform; the written test consists of open questions and quizzes. The oral exams will be held approximately in the last week of the month throughout the year, with the exception of the months of April, August and November.
The exam will consist of a written part and an oral integration. For the final vote, basic knowledge of the general part, the ability to integrate the various topics, the clarity of presentation of the candidate will be taken into account
Type of Assessment
The exam will consist of a written part consisting of 5-6 multiple choice questions +1 open question + oral integration. The test will last 30 minutes and will take place on Moodle. The outcome of the test does not preclude access to the oral exam. For the final vote, basic knowledge of the general part, the ability to integrate the various topics, the clarity of presentation of the candidate will be taken into account. The final grade will be defined as reported on the CdL website under the item criteria for assigning the exam grade.
Course program
Proteins: definition, main chemical-physical characteristics, solubility and surface properties, denaturation, protein nutritional indices; uses of the enzymes.
Carbohydrates (oligo and polysaccharides) main chemical-physical characteristics. The Maillard reaction in food. Polysaccharides in food formulation.
Definition of dietary Fiber and composition, soluble and fermentable fiber, SCFA; distribution in food and main physiological functions of the fiber.
Cow's milk, composition; comparison with other milks; major thermal treatments and effects on the final milk’s composition. Characteristic of infant milks . Main methods applied for quality control. Lactose intolerance
Cheese: composition, main production methods; effects of aging and the main classification criteria. Examples certain types of cheese.
Vegetable oils: pressing methods for obtaining virgin olive oils, macro and micronutrient composition of olive oils. The phenolic fraction and its beneficial effects.
Production of seed oils and rectification processes; comparison between different vegetable oils including palm oil.
Cereals: rice and wheat, distribution of macro and micro components. Characteristics of wheat flours.
Food for celiacs; main regulatory references and examples of products on the market.
Phenolic molecules in plant foods: main functions, chemical classes and their distribution in the diet; nutraceutical effects associated with some phenols.
Brief description of the main chemical and physical methods for food preservation.
Food additives: normative references, definition of ADI examples of additives.
Examples of diet products intended for a particular diet
Novel Foods definition and examples.
Food supplements: general regulatory framework and examples of some types of commercial products.
Sustainable Development Goals 2030
During the course, reference is made to crucial issues related to food sustainability. In particular: i) how to reduce / avoid food waste, ii) identify new possible protein sources of plant origin,
iii) how to deal with problems related to intensive cultivation and soil degradation (e.g. modern grains and ancient grains), iv) how to identify recovery strategies for agri-food by-products (e.g. from the milling of olive oil)