Anna Lisa PICCINELLI | FOOD CHEMISTRY AND ANALYSIS
Anna Lisa PICCINELLI FOOD CHEMISTRY AND ANALYSIS
cod. 0760400024
FOOD CHEMISTRY AND ANALYSIS
| 0760400024 | |
| DIPARTIMENTO DI FARMACIA | |
| EQF7 | |
| PHARMACEUTICAL CHEMISTRY AND TECHNOLOGY | |
| 2024/2025 |
| OBBLIGATORIO | |
| YEAR OF COURSE 4 | |
| YEAR OF DIDACTIC SYSTEM 2023 | |
| SPRING SEMESTER |
| SSD | CFU | HOURS | ACTIVITY | |
|---|---|---|---|---|
| CHIM/10 | 6 | 48 | LESSONS |
| Objectives | |
|---|---|
| THE COURSE AIMS TO PROVIDE STUDENTS WITH THE KNOWLEDGE FOR EVALUATING THE QUALITY OF FOOD PRODUCTS AND DESIGNING HEALTHY FOODS. KNOWLEDGE AND UNDERSTANDING AT THE END OF THE COURSE, THE STUDENT WILL KNOW: - CHEMICAL AND FUNCTIONAL PROPERTIES OF MACRO- AND MICRONUTRIENTS; - COMPOSITION AND CATEGORIES OF THE MAJOR PRIMARY FOODS; - ISSUES ASSOCIATED WITH FOOD PROCESSING; - ANALYTICAL METHODS USED IN FOOD SCIENCE, ACCORDING TO RECENT RESEARCH AND INNOVATION; - DEFINITION AND LEGISLATION OF FOOD QUALITY (VALUE-ADDED AND SAFETY FOOD) AND HEALTHY FOODS (FUNCTIONAL FOODS, NOVEL FOODS, FOOD SUPPLEMENTS, AND FOODS FOR SPECIAL GROUPS. APPLYING KNOWLEDGE AND UNDERSTANDING AT THE END OF THE COURSE THE STUDENT WILL BE ABLE TO: - DETERMINE THE CHEMICAL AND FUNCTIONAL FEATURES WHICH DEFINE THE QUALITY OF FOOD PRODUCTS; - DESIGN HEALTHY FOODS AND EVALUATE THEIR QUALITY; - ESTABLISH PROCEDURES FOR THE QUALITY CONTROL IN THE FOOD INDUSTRY, TO CARRY OUT FOOD ANALYSES AND EVALUATE THE RESULTS. MAKING JUDGMENTS: ABILITY TO ESTABLISH THE QUALITY OF HEALTHY FOODS, AND TO EVALUATE AND DEVELOP ANALYTICAL PROCEDURES FOR THE QUALITY CONTROL IN THE FOOD INDUSTRY. COMMUNICATION SKILLS: ABILITY TO DESCRIBE AND DISPLAY QUALITY FEATURES OF HEALTHY FOODS WITH ANALYTICAL AND METHODOLOGICAL WEALTH, AND TO PROMOTE THE AUTONOMY OF THINKING ON FOOD QUALITY. ABILITY TO LEARN: BEING ABLE TO APPLY BIBLIOGRAPHY TOOLS, DATABASES AND LEGISLATION SOURCES TO CARRY OUT RESEARCH ACTIVITIES, UPDATE THE CHEMICAL-ANALYTICAL KNOWLEDGE AND UNDERSTAND SCIENTIFIC REPORTS AND RESULTS |
| Prerequisites | |
|---|---|
| IT IS REQUIRED THE ACQUISITION OF THE LEARNING OBJECTIVES FOR THE FOLLOWING DISCIPLINES: GENERAL AND INORGANIC CHEMISTRY, ORGANIC CHEMISTRY, BIOCHEMISTRY AND ANALYTICAL CHEMISTRY |
| Contents | |
|---|---|
| - DEFINITION OF FOODS AND NUTRIENTS. PRINCIPLES OF DIETETIC. NUTRITIONAL NEEDS, RDAS, FOOD BALANCE PRINCIPLES (4 H) CARBOHYDRATES: CHEMICAL CLASSIFICATION, NUTRITIONAL, FUNCTIONAL AND NUTRACEUTICAL VALUE. DIETARY SOURCES. PREBIOTICS AND DIETARY FIBER. CEREALS AND ANALYSIS OF CEREAL QUALITY CONTROL. HONEY AND ANALYSIS OF THE HONEY AUTHENTICITY (10 H) - LIPIDS: CHEMICAL CLASSIFICATION AND NUTRITIONAL, FUNCTIONAL AND NUTRACEUTICAL 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 (12 H) - 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. PROTEIC FOODS AND DIETARY SUPPLEMENTS. ANALYSIS OF FOOD PROTEINS AND AMINO ACID COMPOSITION (4 H) - VITAMINS: DEFINITION AND CLASSIFICATION. CHEMISTRY AND HEALTH PROPERTIES. ANALYSIS OF VITAMINS IN FOODS AND FOOD SUPPLEMENTS (2 H) - MILK: PHYSICOCHEMICAL PROPERTIES AND CHEMICAL COMPOSITION. CASEINS AND MILK PRODUCTS. ANALYSIS IN THE MILK QUALITY CONTROL (2 H) - FOOD ADDITIVES: REGULATION CE. DEFINITIONS. CATEGORIES. PRESERVATIVES, COLORANTS, SWEETENERS AND ANTIOXIDANTS. METHODS FOR THE DETERMINATION OF ANTIOXIDANT ACTIVITY (2 H) - DEFINITION AND FEATURES OF HEALTHY FOODS: FUNCTIONAL FOODS, NOVEL FOODS, FOOD SUPPLEMENTS, AND FOODS FOR SPECIAL GROUPS (6 H) - FOOD QUALITY AND FOOD SAFETY. THE MAIN STEPS IN FOOD ANALYSIS (2 H) - UNDESIRABLES: ENVIROMENTAL CONTAMINANTS, PROCESS CONTAMINANTS, PESTICIDES, NATURAL TOXINS. TOXICITY, LEGISLATION AND OFFICIAL ANALYTICAL METHODS (4 H) |
| Teaching Methods | |
|---|---|
| THE TEACHING METHOD IS BASED ON FRONTAL LECTURES (48 HOURS, 6 CFU) WITH THE CONTRIBUTIONS OF SLIDES AND TEXTS DEDICATED TO THE DEEPENING OF THE THEMES. THE FREQUENCY OF TEACHING HAS TO BE CONSIDERED MANDATORY (70% OF TOTAL HOURS) |
| Verification of learning | |
|---|---|
| THE EXAM IS DIVIDED IN A WRITTEN TEST AND IN AN ORAL TEST AND INCLUDES AN EVALUATION IN THIRTY-THIRTIES FOR BOTH. THE WRITTEN TEST (120 MINUTES) CONSISTS IN QUESTIONS ABOUT THE CONTENT OF THE COURSE (CARBOHYDRATES, LIPIDS, PROTEINS, VITAMINS, MILK, VEGETAL OILS, CEREALS, FOOD ADDITIVES AND ANALYTICAL METHODS). THE WRITTEN TEST IS AIMED AT VERIFYING THE STUDENT'S ABILITY TO CORRECTLY APPLY THE KNOWLEDGE ACQUIRED IN THE COURSE. PASSING THE WRITTEN TEST WITH A SCORE OF AT LEAST 18/30 IS NECESSARY TO ACCESS AT ORAL EXAM AND TO ACHIEVE THE FINAL SCORE. THE COMBINATION OF THE TWO TESTS ALLOWS TO VERIFY THE LEVEL OF LEARNING KNOWLEDGE, THE CORRECT TERMINOLOGY, THE ABILITY TO ANALYSIS, WHICH SHOULD CONSTITUTE THE KNOWLEDGE ACQUIRED. THE EVALUATION TAKES INTO ACCOUNT TOTALLY OF: LEVEL OF KNOWLEDGE ACQUIRED; CAPACITY OF SYNTHESIS AND EXPOSURE; LANGUAGE APPROPRIATION; ABILITY TO ANALYSIS OF THE PROBLEMS AND TO APPLY THE ACQUIRED KNOWLEDGE. REGULARLY ATTENDING STUDENTS (AT LEAST 70% OF ATTENDANCE) ARE OFFERED THE OPPORTUNITY TO TAKE ONE WRITTEN TEST (AS A RULE AT THE END OF THE COURSE) WHICH, IF PASSED WITH A POSITIVE RESULT, EXEMPTS FROM THE WRITTEN EXAM IN THE FIRST EXAMS SCHEDULED (JUNE AND JULY). |
| Texts | |
|---|---|
| - LECTURE NOTES - TEXTBOOK: 1. MANNINA, DAGLIA, RITIENI. LA CHIMICA E GLI ALIMENTI. ED. CASA EDITRICE AMBROSIANA. DISTRIBUZIONE ESCLUSIVA ZANICHELLI (2019); 2. COULTATE. LA CHIMICA DEGLI ALIMENTI, ED. ZANICHELLI. 3. EVANGELISTI, RESTANI, BOGGIA. PRODOTTI DIETETICI. ED. PICCIN (3 EDIZIONE). |
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