Anna Lisa PICCINELLI | FOOD CHEMISTRY
Anna Lisa PICCINELLI FOOD CHEMISTRY
cod. 0712100020
FOOD CHEMISTRY
| 0712100020 | |
| DIPARTIMENTO DI FARMACIA | |
| HERBAL SCIENCE | |
| 2014/2015 |
| OBBLIGATORIO | |
| YEAR OF COURSE 3 | |
| YEAR OF DIDACTIC SYSTEM 2010 | |
| PRIMO SEMESTRE |
| SSD | CFU | HOURS | ACTIVITY | ||
|---|---|---|---|---|---|
| CHIMICA, ANALISI E CONTROLLO DI QUALITA' DEGLI ALIMENTI MODULO DI CHIMICA DEGLI ALIMENTI | |||||
| CHIM/10 | 5 | 40 | LESSONS | ||
| CHIMICA E FORMULAZIONE DEGLI INTEGRATORI ALIMENTARI MODULO DI CHIMICA DEGLI ALIMENTI | |||||
| CHIM/10 | 5 | 40 | LESSONS | ||
| Objectives | |
|---|---|
| 1) IMPROVE THE KNOWLEDGE AND UNDERSTANDING OF THE BASIC PRINCIPLES OF FOOD CHEMISTRY, CHEMISTRY OF HERBAL PRODUCTS, FOOD SUPPLEMENTS AND FORTIFIED FOODS, AND ANALITYCAL METHODS USED FOR THE QUALITY CONTROL AND SAFETY. 2) APPLY THE KNOWLEDGE ACQUIRED TO EVALUATE QUALITY CONTROL DATA, FORMULATION, LEGISLATION, AND LABELING OF HERBAL PRODUCTS, FOOD SUPPLEMENTS AND FORTIFIED FOODS, AND TO APPLY THE ANALYTICAL PROCEDURES THAT ALLOW THE DETERMINATION THE NUTRITIONAL VALUE AND FOOD SAFETY. 3) PROMOTE THE INTEGRATION OF THE KNOWLEDGE AND THE ABILITY TO RAISE THE LEVEL OF CULTURAL EDUCATION FOR GREATER INDEPENDENT JUDGMENT ON ISSUES IN THE FIELD OF FOOD CHEMISTRY AND QUALITY CONTROL. 4) DEVELOP THE ABILITY TO COMMUNICATE THE CONCLUSIONS OBTAINED AND THE REASONS UNDERPINNING THESE. 5) DEVELOP THE ABILITY TO STUDY INDEPENDENTLY AND SELF-MANAGED. |
| Prerequisites | |
|---|---|
| KNOWLEDGE OF THE BASIC THEORETICAL PRINCIPLES OF GENERAL AND INORGANIC CHEMISTRY, ORGANIC CHEMISTRY AND ANALYTICAL CHEMISTRY |
| Contents | |
|---|---|
| FOOD CHEMISTRY, ANALYSIS AND QUALITY CONTROL - CARBOHYDRATES: CHEMICAL CLASSIFICATION, NUTRITIONAL VALUE AND DIETARY SOURCES. PREBIOTICS AND DIETARY FIBER. - LIPIDS: CHEMICAL CLASSIFICATION AND NUTRITIONAL VALUE. REACTIONS OF THE LIPIDIC COMPONENT OF FOODS. ANALYSIS OF LIPID COMPONENTS. VEGETABLE OILS. - PROTEINS: ESSENTIAL AMINO ACIDS AND PROTEIN QUALITY, NUTRITIONAL AND BIOLOGICAL VALUE OF DIETARY SOURCES. ANALYSIS OF FOOD PROTEINS AND AMINO ACID COMPOSITION. - VITAMINS: DEFINITION AND CLASSIFICATION. CHEMISTRY AND HEALTH PROPERTIES. ANALYSIS OF VITAMINS IN FOODS AND FOOD SUPPLEMENTS. - OLIVE OIL AND ANALYTICAL TECHNIQUES FOR THE CLASSIFICATION AND QUALITY CONTROL OF OLIVE OIL. - CEREALS AND ANALYSIS OF CEREAL QUALITY CONTROL. - MILK: PHYSICOCHEMICAL PROPERTIES AND CHEMICAL COMPOSITION. ANALYSIS IN THE MILK QUALITY CONTROL. - UNDESIRABLES: MYCOTOXINS, PESTICIDE AND VETERINARY DRUG RESIDUES, EMERGING CONTAMINANTS. TOXICITY, LEGISLATION AND OFFICIAL ANALYTICAL METHODS. - QUALITY CONTROL: QUALITATIVE AND QUANTITATIVE PRINCIPLES IN FOOD ANALYSIS. ANALYSIS OF HERBAL DIETARY SUPPLEMENTS WITH PLANT COMPONENTS. CHEMISTRY AND FORMULATION OF FOOD SUPPLEMENT OVERVIEW OF DIETETICS. NUTRITION, NUTRITION MANAGEMENT OF DISEASE STATES NUTRITION & THE ELDERLY, MATERNAL & CHILD NUTRITION, NUTRITION IN EXERCISE & SPORT , NUTRITIONAL NEEDS AND NUTRIENTS. FOOD INTAKE, ENERGY CONTENT, THE RDAS, FOOD BALANCE PRINCIPLES. NUTRITIONAL SUPPLEMENTS DEFINITION. CARBOHYDRATES: CHEMICAL CLASSIFICATION, NUTRITIONAL VALUE AND DIETARY SOURCES. PREBIOTICS AND DIETARY FIBER. LIPIDS: CHEMICAL CLASSIFICATION AND NUTRITIONAL VALUE. FATTY ACIDS W-3- MODIFIED LIPID AND LIPIDOMIC. PROTEINS: ESSENTIAL AMINO ACIDS AND PROTEIN QUALITY, NUTRITIONAL AND BIOLOGICAL VALUE OF DIETARY SOURCES. VITAMINS: DEFINITION AND CLASSIFICATION. CHEMISTRY AND HEALTH PROPERTIES. ANALYSIS OF VITAMINS IN FOODS AND FOOD SUPPLEMENTS. COMPOSITION, FUNCTIONAL & NUTRITIONAL PROPERTIES OF FOODS FOOD QUALITY EVALUATION FUNCTIONAL FOODS & NUTRACEUTICALS |
| Teaching Methods | |
|---|---|
| LECTURES LABORATORY |
| Verification of learning | |
|---|---|
| WRITTEN TESTS AND ORAL EXAM WHERE THE ACHIEVEMENT OF LEARNING OBJECTIVES WIL BE ASSESSED. |
| Texts | |
|---|---|
| FOOD CHEMISTRY, ANALYSIS AND QUALITY CONTROL - LECTURE NOTES - TEXTBOOK: CABRAS, MARTELLI. CHIMICA DEGLI ALIMENTI, ED. PICCIN; CAPPELLI, VANNUCCHI. CHIMICA DEGLI ALIMENTI, CONSERVAZIONE E TRASFORMAZIONE, ED. ZANICHELLI; CHEMISTRY AND FORMULATION OF FOOD SUPPLEMENT LECTURE NOTES |
| More Information | |
|---|---|
| - FOOD CHEMISTRY, ANALYSIS AND QUALITY CONTROL: PROF ANNA LISA PICCINELLI - CHEMISTRY AND FORMULATION OF FOOD SUPPLEMENT: PROF LUCA RASTRELLI - LABORATORY: PROF ANNA LISA PICCINELLI |
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