Food Chemistry
A.Y. 2024/2025
Learning objectives
The course in Food Chemistry deals first of all with the chemical, dietary and toxicological aspects of the main categories of nutrients: proteins, carbohydrates, lipids, vitamins and minerals. The types of foods that are of particular interest for the Mediterranean diet (cereals and derivatives, milk and derivatives) and/or for the Italian economy (olive oil and wine) are therefore considered. The main characteristics and standards underlying the quality control of food are described, including the HACCP and the ISO standards.
The nutritional characteristics, the chemical composition, the technological treatments commonly used for conservation and the analyzes useful for ensuring safety (contaminants) or inclusion in particular quality categories (denominations of origin) are considered for each food. Lectures introduce the topics applied in the laboratory activity.
The laboratory training includes a practical part in which students apply traditional and advanced methods in food analysis. In particular, although with some variations, the acrtivities concern: the sensory analysis to let the student know the importance of the organoleptic characteristics in the choice of the consumer; quantitative analysis of macronutrients (mainly proteins and lipids); the evaluation of the food profile with identification of the protein components and the relative allergenic potential (electrophoretic and immunochemical techniques); analysis of gluten-free products (immunoenzymatic techniques); food quality control, including the classification of olive derivatives-olive oil (spectrophotometric techniques).
The nutritional characteristics, the chemical composition, the technological treatments commonly used for conservation and the analyzes useful for ensuring safety (contaminants) or inclusion in particular quality categories (denominations of origin) are considered for each food. Lectures introduce the topics applied in the laboratory activity.
The laboratory training includes a practical part in which students apply traditional and advanced methods in food analysis. In particular, although with some variations, the acrtivities concern: the sensory analysis to let the student know the importance of the organoleptic characteristics in the choice of the consumer; quantitative analysis of macronutrients (mainly proteins and lipids); the evaluation of the food profile with identification of the protein components and the relative allergenic potential (electrophoretic and immunochemical techniques); analysis of gluten-free products (immunoenzymatic techniques); food quality control, including the classification of olive derivatives-olive oil (spectrophotometric techniques).
Expected learning outcomes
Students in the Food Chemistry course (lectures) must acquire the basic knowledge necessary to face a possible profession in the food area. Food and dietetic industry requires staff prepared for quality control and it is therefore important that SSCTA students are able to tackle these activities with the best scientific approach. The laboratory module intends to provide the practical skills necessary to start students on a possible profession in the food area.
Lesson period: year
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
year
Course syllabus
Module 1 - Lectures
A. GENERAL PRINCIPLES OF FOOD CHEMISTRY
- Introduction
- Energy sources
- Nutritional requirements (LARN)
- Diet and chronic diseases
Carbohydrates
- Chemical, nutritional and toxicological aspects
Lipids
- Chemical, nutritional and toxicological aspects
Proteins
- Chemical, nutritional and toxicological aspects
- Nutritional value of proteins (composition and digestibility)
Vitamins and minerals: Chemical, nutritional and toxicological aspects
General principles on column chromatographic techniques used in the preparation of protein fractions
Electrophoretic techniques for the separation of proteins in food chemistry
- SDS-PAGE
- Isoelectrofocusing
- Blotting
Immunochemical techniques applied to food chemistry
- Traditional techniques
- ELISA
- Immunoblotting
B. CONCEPT OF QUALITY AND INDUSTRIAL INTERVENTIONS
Food preservation techniques
- Factors that favor or not food preservation
- Techniques using heat
- Techniques using cooling
- Techniques using radiation
- Techniques using substances with preservative activity
Quality and labeling
- Frauds
- The rules on labeling
- The sensory and chemical characteristics of a food
HACCP and ISO
Reaction products due to technological processes (cooking and other treatments)
- Maillard products
- Polycyclic aromatic hydrocarbons
- Acrylamide
- D-amino acids
Food additives
- Categories of additives
- National and international legislation
- Allowed and prohibited uses
Toxicological aspects
- NOEL, ADI, TL and SM
- Risk assessment
- Categories at risk
- Food allergies and intolerances
- Consumer protection
Natural contaminants
- Bacterial toxins and mycotoxins
- Toxins of animal and vegetable origin
Contaminants of environmental origin
- The food chain
- Pesticides
- Other contaminants (heavy metals, PCBs)
C. PRODUCTS OF ANIMAL ORIGIN
Milk and derivatives
- Classification of commercial milk products
- Milk derivatives
- Cheeses
D. PRODUCTS OF VEGETABLE ORIGIN
Cereals and derivatives
- Main cereals
- Flour
- Bread and pasta
Olive oil and seed oil
E. GRAPE DERIVATIVES
Wine and alcoholic beverages
Module 2 - Practical experiences
The laboratory activities are based on a series of experiences in which the students acquire manual and data processing skills. The main exercises delivered are listed below:
Determination of the total protein content in foods (milk, cheese, etc.) by Kjeldahl method
Use of the Soxhlet extractor for the determination of the total lipid content in foods (sausages, cheeses, etc.)
Panel test for the evaluation of sensory characteristics of food
Application of immunoelectrophoretic techniques (SDS-PAGE and Immunoblotting) to the analysis of foods and dietary products
Use of the ELISA technique for the quantification of gluten in foods (flours, bakery products)
UV-Vis spectrophotometric analysis for the control of possible frauds in olive oil (search for dienes and conjugated trienes and pigments)
Chromatographic techniques for the identification of frauds in food supplements
A. GENERAL PRINCIPLES OF FOOD CHEMISTRY
- Introduction
- Energy sources
- Nutritional requirements (LARN)
- Diet and chronic diseases
Carbohydrates
- Chemical, nutritional and toxicological aspects
Lipids
- Chemical, nutritional and toxicological aspects
Proteins
- Chemical, nutritional and toxicological aspects
- Nutritional value of proteins (composition and digestibility)
Vitamins and minerals: Chemical, nutritional and toxicological aspects
General principles on column chromatographic techniques used in the preparation of protein fractions
Electrophoretic techniques for the separation of proteins in food chemistry
- SDS-PAGE
- Isoelectrofocusing
- Blotting
Immunochemical techniques applied to food chemistry
- Traditional techniques
- ELISA
- Immunoblotting
B. CONCEPT OF QUALITY AND INDUSTRIAL INTERVENTIONS
Food preservation techniques
- Factors that favor or not food preservation
- Techniques using heat
- Techniques using cooling
- Techniques using radiation
- Techniques using substances with preservative activity
Quality and labeling
- Frauds
- The rules on labeling
- The sensory and chemical characteristics of a food
HACCP and ISO
Reaction products due to technological processes (cooking and other treatments)
- Maillard products
- Polycyclic aromatic hydrocarbons
- Acrylamide
- D-amino acids
Food additives
- Categories of additives
- National and international legislation
- Allowed and prohibited uses
Toxicological aspects
- NOEL, ADI, TL and SM
- Risk assessment
- Categories at risk
- Food allergies and intolerances
- Consumer protection
Natural contaminants
- Bacterial toxins and mycotoxins
- Toxins of animal and vegetable origin
Contaminants of environmental origin
- The food chain
- Pesticides
- Other contaminants (heavy metals, PCBs)
C. PRODUCTS OF ANIMAL ORIGIN
Milk and derivatives
- Classification of commercial milk products
- Milk derivatives
- Cheeses
D. PRODUCTS OF VEGETABLE ORIGIN
Cereals and derivatives
- Main cereals
- Flour
- Bread and pasta
Olive oil and seed oil
E. GRAPE DERIVATIVES
Wine and alcoholic beverages
Module 2 - Practical experiences
The laboratory activities are based on a series of experiences in which the students acquire manual and data processing skills. The main exercises delivered are listed below:
Determination of the total protein content in foods (milk, cheese, etc.) by Kjeldahl method
Use of the Soxhlet extractor for the determination of the total lipid content in foods (sausages, cheeses, etc.)
Panel test for the evaluation of sensory characteristics of food
Application of immunoelectrophoretic techniques (SDS-PAGE and Immunoblotting) to the analysis of foods and dietary products
Use of the ELISA technique for the quantification of gluten in foods (flours, bakery products)
UV-Vis spectrophotometric analysis for the control of possible frauds in olive oil (search for dienes and conjugated trienes and pigments)
Chromatographic techniques for the identification of frauds in food supplements
Prerequisites for admission
The course is held within the 3rd year of SSCTA and includes two preparatory courses (Biochemistry and Chemical-Toxicological Analysis 1), that provide the knowledge necessary for understanding the basic principles and applications of the teaching. For students who have not passed at least one of the two preparatory exams, it is advisable to postpone attendance to the academic year subsequent, as the acquired knowledge is not sufficient to face the laboratory experiences in a profitable way.
Teaching methods
The course is based on 56 hours of teaching hold in the first semester and 48 hours of practical experiences in laboratory, hold in the second semester
Teaching Resources
Students can access the Ariel site where the slides of all the lessons are available as well as some in-depth documents.
For possible integration, the following texts are recommended:
Students can download by ARIEL website the slides of all teachings as well as some in-depth documents.
Furthermore, the following texts are recommended:
- Prodotti dietetici (Evangelisti e Restani, Piccin Editore, new edition) for the chemical-toxicological aspects of nutrients and for celiac disease and allergies
- Chimica degli Alimenti (Cabras e Martelli, Piccin Editore)
- Chimica degli Alimenti (Cappelli e Vannucchi, Zanichelli)
- Analisi dei Prodotti Alimentari (Cabras e Tuberoso, Piccin Editore)
- La chimica e gli alimenti (Mannina, Daglia e Ritieni, CEA)
For possible integration, the following texts are recommended:
Students can download by ARIEL website the slides of all teachings as well as some in-depth documents.
Furthermore, the following texts are recommended:
- Prodotti dietetici (Evangelisti e Restani, Piccin Editore, new edition) for the chemical-toxicological aspects of nutrients and for celiac disease and allergies
- Chimica degli Alimenti (Cabras e Martelli, Piccin Editore)
- Chimica degli Alimenti (Cappelli e Vannucchi, Zanichelli)
- Analisi dei Prodotti Alimentari (Cabras e Tuberoso, Piccin Editore)
- La chimica e gli alimenti (Mannina, Daglia e Ritieni, CEA)
Assessment methods and Criteria
For students of the year, who have passed the required prerequisites, it is possible to take the exam as a written test both for the theoretical and laboratory part (theoretical part- in itinere test at the end of the first semester; laboratory part-in itinere test at the end of lab experimental course). The written tests of the theoretical part include 30 questions for each session, some open (1-2) and the rest with multiple choises; the written test of the laboratory part includes 20 questions, some open focused on analytical problems (2-3) and the rest with multiple choices. The duration of the test for theoretical and laboratory parts is 120 minutes. The results are published on Ariel using the students' identification number.
In addition, there are at least seven oral exam sessions during the permitted periods. The marks obtained in the oral or written tests are averaged with the examination related to the practical laboratory experiences (both expressed as x/30), that will be hold in the second semester.
In addition, there are at least seven oral exam sessions during the permitted periods. The marks obtained in the oral or written tests are averaged with the examination related to the practical laboratory experiences (both expressed as x/30), that will be hold in the second semester.
CHIM/10 - FOOD CHEMISTRY - University credits: 10
Single bench laboratory practical: 48 hours
Lessons: 56 hours
Lessons: 56 hours
Professor:
Di Lorenzo Chiara Maria
Educational website(s)
Professor(s)