Chemistry and Technology of Flavours | Università degli Studi di Milano Statale

A.Y. 2024/2025

Max ECTS

Overall hours

SSD

AGR/15

Language

Italian

Included in the following degree programmes

Food Science and Technology (Classe L-26)-Enrolled from 2018/19 Academic Year

Science and Technology for Sustainable Food (Classe L-26)-Enrolled from Academic Year 2023/2024

Learning objectives

"The educational objective of the course is to provide students knowledge on the structure of aroma compounds
of vegetable origins, nature-identical, obtained by chemical synthesis or from biorechnological processes. The course will also provide students knowledge on extraction technologies of aroma compounds from vegetables, as well as the basics of chemical synthesis to obtain food aroma compounds. The course will provide students principles of food formulation and analytical chemistry of aroma compounds."

Expected learning outcomes

At the end of the course the students will know flavouring field for the food industry, as far as supply, application, appraisal of security and quality problems is concerned. The students will also be able to develope simple chemical analysis, they will know the chemical synthesis, and the extraction from food matrixes of aroma compounds.

Lesson period: Second semester

Lessons timetable

Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi

Exams calendar

Single course

This course can be attended as a single course.

Take a single course

Course syllabus and organization

Single session

Responsible

Bononi Monica

Lesson period

Second semester

Syllabus
(active tab)
Course structure

Course syllabus

Basic principles on the origin and structure of the compounds responsible for flavour of vegetable materials, of nature-identical compounds, both artificial and of biotechnological origins. Principles of formulation and sources of supply of food flavourings. Techniques of analytical control of the primary flavours and of formulated derivatives. References to the UE and US regulations applicable to the safe use of flavourings. Extraction technologies from vegetable materials and synthesis principles of aromatic molecules both nature-identical and of biotechnological origins. Application techniques of flavours in different fields of the food industry. Management of quality and of flavours in the flavour industry. Analytical characterization of the aromatic fraction in food with GC, GC/MS, LC, LC/MS, IRMS techniques and other spectroscopic techniques useful for the field.

Prerequisites for admission

Knowledge of general chemistry, physical chemistry, organic chemistry is required, as a result of learning derived from the related teachings.

Teaching methods

Teaching is provided through frontal- lessons.
The slides will be available in MyAriel.

Teaching Resources

- F. Tateo, M. Bononi, Chimica Analitica degli Aromi, Vol. 1 e 2 - G.M. Ricchiuto Ed.
- M. Bononi, F. Tateo, Principi di Tecnologia e Impiego degli Aromi - Chiriotti Editori

Assessment methods and Criteria

Verification of learning involves an oral examination with discussion on topics related to the usage management of flavors in the food sector, as well as the verification of the acquisition of legislative and safety topics. Knowledge of control analytical techniques of flavors represents an essential point of the verification.
The dates of the exams, and the registration deadline, are communicated through the University website UNIMIA.
The evaluation is expressed on a grade scale out of thirty.
The course involves the scheduling of at least six exam sessions per year.
The mark is communicated to each individual student by e-mail automated by the university reporting system.
Students with specific learning disabilities or other disabilities are requested to contact the Professor via email at least 15 days before the exam session to agree on any individualized measure.
In the email addressed to the teacher, the respective University services must be registered in CC: serviziodsa@unimi.it (for students with LD) and ufficiodisabili@unimi.it (for students with disabilities).

AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4

Lessons: 32 hours

Professor: Bononi Monica

Shifts:

Turno

Professor: Bononi Monica

Educational website(s)

Chimica e tecnologia degli aromi (a.a. 2024/25)

Professor(s)

Bononi Monica

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