Luca RASTRELLI | FOOD CHEMISTRY
Luca RASTRELLI FOOD CHEMISTRY
cod. 0760300014
FOOD CHEMISTRY
| 0760300014 | |
| DIPARTIMENTO DI FARMACIA | |
| EQF7 | |
| PHARMACY | |
| 2024/2025 |
| OBBLIGATORIO | |
| YEAR OF COURSE 3 | |
| YEAR OF DIDACTIC SYSTEM 2023 | |
| AUTUMN SEMESTER |
| SSD | CFU | HOURS | ACTIVITY | |
|---|---|---|---|---|
| CHIM/10 | 9 | 72 | LESSONS |
| Objectives | |
|---|---|
| THE COURSE AIMS TO PROVIDE THE STUDENT WITH THE KNOWLEDGE OF THE FUNDAMENTAL PRINCIPLES OF FOOD CHEMISTRY INCLUDING THE QUALITY AND SAFETY OF FOOD AND THE USE OF HEALTHY FOODS. AT THE END OF THE COURSE THE STUDENT WILL KNOW: - THE CHEMICAL, DIETETIC AND TOXICOLOGICAL ASPECTS OF THE MAIN CATEGORIES OF NUTRIENTS: PROTEINS, CARBOHYDRATES, LIPIDS, VITAMINS AND MINERALS. - THE TECHNOLOGICAL TREATMENTS COMMONLY USED FOR FOOD PRESERVATION AND THE ANALYZES USEFUL FOR GUARANTEEING SAFETY (CONTAMINANTS) OR INCLUSION IN PARTICULAR QUALITY CATEGORIES (DESIGNATIONS OF ORIGIN). -LEGISLATION, FORMULATIONS, COMPOSITION AND USE OF PRODUCTS INTENDED FOR PARTICULAR NUTRITIONAL USES, FUNCTIONAL FOODS AND FOOD SUPPLEMENTS AT THE END OF THE COURSE THE STUDENT WILL BE ABLE TO: - CARRY OUT ASSESSMENTS REGARDING THE CHEMICAL-PHYSICAL ASPECTS OF A FOOD PRODUCT, ITS TRANSFORMATION AND FOOD QUALITY AND SAFETY REQUIREMENTS - INTERPRET, FOR THE PURPOSES OF CORRECT USE, THE COMPOSITION OF PRODUCTS INTENDED FOR PARTICULAR DIETS AND DIETETIC PRODUCTS. |
| Prerequisites | |
|---|---|
| IN ORDER TO UNDERSTAND AND KNOW HOW TO APPLY THE TOPICS COVERED IN THE COURSE, IT IS NECESSARY TO HAVE FULLY ACQUIRED THE OBJECTIVES AND HAVE PASSED THE EXAME OF ORGANIC CHEMISTRY |
| Contents | |
|---|---|
| THE COURSE INCLUDES 72 HOURES OF LESSONS: WATER, WATER IN FOOD, MINERAL SPRING WATER (4 HOURS) CARBOHYDRATES: CHEMICAL CLASSIFICATION, NUTRITIONAL VALUE AND DIETARY SOURCES. PREBIOTICS AND DIETARY FIBER (8 HOURS) CEREALS AND ANALYSIS OF CEREAL QUALITY CONTROL HONEY AND ANALYSIS OF THE HONEY AUTHENTICITY(4 HOURS). LIPIDS: CHEMICAL CLASSIFICATION AND NUTRITIONAL VALUE. REACTIONS OF THE LIPIDIC COMPONENT OF FOODS. ANALYSIS OF LIPID COMPONENTS. VEGETABLE OILS. HYDROGENATION AND INTERESTERIFICATION (8 HOURS). OLIVE OIL AND ANALYTICAL TECHNIQUES FOR THE CLASSIFICATION AND QUALITY CONTROL OF OLIVE OIL (4 HOURS). UNDESIRABLES: MYCOTOXINS, PESTICIDE AND VETERINARY DRUG RESIDUES, EMERGING CONTAMINANTS. TOXICITY, LEGISLATION AND OFFICIAL ANALYTICAL METHODS (3 HOURS). 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 (8 HOURS). VITAMINS: DEFINITION AND CLASSIFICATION. CHEMISTRY AND HEALTH PROPERTIES. ANALYSIS OF VITAMINS IN FOODS AND FOOD SUPPLEMENTS (4 HOURS). MILK: PHYSICOCHEMICAL PROPERTIES AND CHEMICAL COMPOSITION. CASEINS AND MILK PRODUCTS. ANALYSIS IN THE MILK QUALITY CONTROL (4 HOURS). ARTIFICIAL SWEETENERS, ADDITIVE AROMAS (2 HOURS). DIETARY SUPPLEMENTS OF VITAMINS, ESSENTIAL AMINO ACIDS, MINERAL SALTS, FATTY ACIDS W-3; VEGETABLE FIBERS. HERBAL PRODUCTS (5 HOURS). DIETETIC PRODUCTS: INFANT FORMULA, MILK POWDER, FLOUR (4 HOURS). PROTEIN BASED: ENRICHED IN PROTEINS, DEPLETED OF PROTEINS (2 HOURS) CARBOHYDRATE BASED: LACTOSE-FREE FOODS AND DIETETIC PRODUCTS FOR DIABETICS (2 HOURS). MODIFIED-FAT FOODS: REDUCED FAT CONTENT, MEDIUM-CHAIN TRIGLYCERIDES, ESSENTIAL FATTY ACIDS, CHOLESTEROL-FREE (3 HOURS). DIETARY FOODS FOR ATHLETES (4 HOURS). FOODS INTENDED FOR SPECIAL MEDICAL PURPOSES AND FOODS FOR ENTERAL NUTRITION (3 HOURS) GLUTEN-FREE FOODS (1 HOUR) |
| 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. 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 | |
|---|---|
| L. MANNINA, M. DAGLIA, A. RITIENI, LA CHIMICA E GLI ALIMENTI (NUTRIENTI E ASPETTI NUTRACEUTICI). ED. CEA/ZANICHELLI P. CABRAS E A. 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 | |
|---|---|
| 72 HOURS COURSE |
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