2. Professors
  3. RASTRELLI Luca
  4. Teaching

FOOD CHEMISTRY

Luca RASTRELLI FOOD CHEMISTRY

0760100016
DIPARTIMENTO DI FARMACIA
EQF7
PHARMACY
2018/2019

OBBLIGATORIO
YEAR OF COURSE 3
YEAR OF DIDACTIC SYSTEM 2016
SECONDO SEMESTRE
CFUHOURSACTIVITY
1CHIMICA DEGLI ALIMENTI MODULO DI CHIMICA DEGLI ALIMENTI
540LESSONS
2CHIMICA E TECNOLOGIA DEI PRODOTTI DIETETICI MODULO DI CHIMICA DEGLI ALIMENTI
540LESSONS
LUCA RASTRELLI21 T Curriculum
Objectives
THIS COURSE INTRODUCES THE FUNDAMENTAL MECHANISMS OF FOOD CHEMISTRY AND ANALITYCAL TECHNIQUES USED IN FOOD SCIENCE.
THE STUDENT APPLYING THE ACQUIRED SKILLS WILL HAVE TO BE ABLE TO EVALUATE QUALITY CONTROL DATA AND TO APPLY THE ANALYTICAL PROCEDURES THAT ALLOW THE DETERMINATION THE NUTRITIONAL VALUE OF FOOD PRODUCTS AND THE EVALUATION OF FOOD SAFETY
Prerequisites
KNOWLEDGE OF THE BASIC THEORETICAL PRINCIPLES OF GENERAL AND INORGANIC CHEMISTRY, ORGANIC CHEMISTRY AND ANALYTICAL CHEMISTRY
Contents
WATER, WATER IN FOOD, MINERAL SPRING WATER
CARBOHYDRATES: CHEMICAL CLASSIFICATION, NUTRITIONAL VALUE AND DIETARY SOURCES. PREBIOTICS AND DIETARY FIBER. CEREALS AND ANALYSIS OF CEREAL QUALITY CONTROL. HONEY AND ANALYSIS OF THE HONEY AUTHENTICITY.
LIPIDS: CHEMICAL CLASSIFICATION AND NUTRITIONAL VALUE. REACTIONS OF THE LIPIDIC COMPONENT OF FOODS. ANALYSIS OF LIPID COMPONENTS. VEGETABLE OILS. HYDROGENATION AND INTERESTERIFICATION. OLIVE OIL AND ANALYTICAL TECHNIQUES FOR THE CLASSIFICATION AND QUALITY CONTROL OF OLIVE OIL.
UNDESIRABLES: MYCOTOXINS, PESTICIDE AND VETERINARY DRUG RESIDUES, EMERGING CONTAMINANTS. TOXICITY, LEGISLATION AND OFFICIAL ANALYTICAL METHODS.
PROTEINS: ESSENTIAL AMINO ACIDS AND PROTEIN QUALITY, NUTRITIONAL AND BIOLOGICAL VALUE OF DIETARY SOURCES. DEGRADATION REACTIONS OF PROTEINS AND AMINO ACIDS DURING FOOD PROCESSING AND STORAGE. ANALYSIS OF FOOD PROTEINS AND AMINO ACID COMPOSITION.
VITAMINS: DEFINITION AND CLASSIFICATION. CHEMISTRY AND HEALTH PROPERTIES. ANALYSIS OF VITAMINS IN FOODS AND FOOD SUPPLEMENTS.
MILK: PHYSICOCHEMICAL PROPERTIES AND CHEMICAL COMPOSITION. CASEINS AND MILK PRODUCTS. ANALYSIS IN THE MILK QUALITY CONTROL.
DIETARY SUPPLEMENTS OF VITAMINS, ESSENTIAL AMINO ACIDS, MINERAL SALTS, FATTY ACIDS W-3; VEGETABLE FIBERS. HERBAL PRODUCTS. DIETETIC PRODUCTS: INFANT FORMULA, MILK POWDER, FLOUR. PROTEIN BASED: ENRICHED IN PROTEINS, DEPLETED OF PROTEINS; CARBOHYDRATE BASED: LACTOSE-FREE FOODS AND DIETETIC PRODUCTS FOR DIABETICS. MODIFIED-FAT FOODS: REDUCED FAT CONTENT, MEDIUM-CHAIN TRIGLYCERIDES, ESSENTIAL FATTY ACIDS, CHOLESTEROL-FREE. ARTIFICIAL SWEETENERS. DIETARY FOODS FOR ATHLETES.

Teaching Methods
LECTURES
LABORATORY
Verification of learning
WRITTEN TESTS AND ORAL EXAM WHERE THE ACHIEVEMENT OF LEARNING OBJECTIVES WIL BE ASSESSED. THE WRITTEN TEST IS PROPEDEUTICAL TO THE ORAL TEST AND CONSISTS IN THE ADMINISTRATION OF A QUESTIONNAIRE WITH QUESTIONS OF MULTIPLE ANSWER AND OPEN RESPONSE
BLOCKED. THE QUESTIONNAIRE, FOR A TOTAL OF 30 QUESTIONS, HAS A DURATION OF 90 MINUTES. THE QUESTIONS WILL HAVE AS A SUBJECT TO THE COURSE AND ARE INTENDED TO CHECK THE ABILITY TO UNDERSTAND THE PROPOSED PROBLEMS AND THE ABILITY TO COMMUNICATE WRITTENLY.
THE ORAL TEST CONSISTS IN A DISCUSSION OF THE DURATION NOT EXCEEDING ABOUT 30 MINUTES, FINALIZED TO ASSERT:
THE LEVEL OF KNOWLEDGE OF THEORETICAL CONTENT
THE LEVEL OF COMPETENCE REACHED IN THE EXPOSURE: LANGUAGE PROPERTIES, LOGIC - DEDUCTIVE AND SYNTHESIS CAPACITY.
Texts
PAOLO CABRAS E ALDO MARTELLI, CHIMICA DEGLI ALIMENTI (NUTRIENTI - ALIMENTI DI ORIGINE VEGETALE - ALIMENTI DI ORIGINE ANIMALE INTEGRATORI ALIMENTARI - BEVANDE - SOSTANZE INDESIDERABILI)
ED. PICCIN
P.CAPPELLI, V. VANUCCHI. CHIMICA DEGLI ALIMENTI. CONSERVAZIONE E TRASFORMAZIONE. ED. ZANICHELLI, BOLOGNA.
PRODOTTI DIETETICI. CHIMICA, TECNOLOGIA E IMPIEGO DI F. EVANGELISTI, PATRIZIA RESTANI EDITORE: PICCIN-NUOVA LIBRARIA
More Information
80 HOURS COURSE
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