Food Chemistry, Science, and Technology
A.Y. 2024/2025
Learning objectives
The teaching course aims to provide students with the knowledge on the chemical composition of foods both from the nutritional, safety and commodity-related viewpoints. The course also aims to provide students with the basic knowledge in food processing and storage technologies and to illustrate food innovation trends with a focus on the relationship between food processing and health-related issues.
Expected learning outcomes
At the end of the course students will have acquired the basic chemical and technological knowledge to evaluate nutritional and safety aspects of foods. This knowledge will permit students to understand criteria for food product innovation in order to address the needs of specific consumers' groups.
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
Prerequisites for admission
Basic knowledge about chemistry are recommended.
Assessment methods and Criteria
The exam consists of a written test intended to ascertain the use of appropriate terms, the clarity of presentation and the ability to integrate the acquired knowledge in order to evaluate if the use of specific processing technologies is appropriate to address the needs of target consumers' groups.
The exam consists of 10 questions, including 6 short answers and 4 open answers.
The final rating is the arithmetic average between the ratings achieved in each single modulus. Exam dates and deadline for exam registration will be communicated by UNIMIA.
The final rating will be communicated to each student by an automatic e-mail.
The exam consists of 10 questions, including 6 short answers and 4 open answers.
The final rating is the arithmetic average between the ratings achieved in each single modulus. Exam dates and deadline for exam registration will be communicated by UNIMIA.
The final rating will be communicated to each student by an automatic e-mail.
Nutritional chemistry
Course syllabus
The teaching program includes the presentation and discussion of the following topics:
- The aims of food chemistry and the rule it plays in food quality control, authenticity and nutritional evaluation of
- The macronutrients:
Carbohydrates: classification, chemical and nutritional aspects; reactions (oxidation and reduction) Proteins: chemical and nutritional aspects
Lipids: classification, chemical and nutritional aspects; reactions (hydrolysis, oxidation, hydrogenation, interesterification).
- Natural and synthetic antioxidants: Classification and mechanisms of action.
- Water: the water in food, the water for human consumption
- Chemical composition, technology and legislation of:
- Alcoholic beverages (Wine and Beer)
- Oils and fats (olive oils, hydrogenated fats and margarine)
- Milk and dairy products (butter and cheese)
- Cereals and cereal products (bread and pasta).
- The aims of food chemistry and the rule it plays in food quality control, authenticity and nutritional evaluation of
- The macronutrients:
Carbohydrates: classification, chemical and nutritional aspects; reactions (oxidation and reduction) Proteins: chemical and nutritional aspects
Lipids: classification, chemical and nutritional aspects; reactions (hydrolysis, oxidation, hydrogenation, interesterification).
- Natural and synthetic antioxidants: Classification and mechanisms of action.
- Water: the water in food, the water for human consumption
- Chemical composition, technology and legislation of:
- Alcoholic beverages (Wine and Beer)
- Oils and fats (olive oils, hydrogenated fats and margarine)
- Milk and dairy products (butter and cheese)
- Cereals and cereal products (bread and pasta).
Teaching methods
Teaching takes place with frontal lessons. Lesson attendance is mandatory.
Teaching Resources
The slides will be available in ARIEL.
The following books are suggested (but it is not necessary to buy them).
P. Cappelli, V. Vanucchi, Principi di Chimica degli Alimenti- Conservazione, Trasformazione, Normativa. Zanichelli ed., 2016.
L. Mannina; M. Daglia; A. Ritieni, La chimica degli alimenti- nutrienti e aspetti nutraceutici. Zanichelli ed., 2019.
The following books are suggested (but it is not necessary to buy them).
P. Cappelli, V. Vanucchi, Principi di Chimica degli Alimenti- Conservazione, Trasformazione, Normativa. Zanichelli ed., 2016.
L. Mannina; M. Daglia; A. Ritieni, La chimica degli alimenti- nutrienti e aspetti nutraceutici. Zanichelli ed., 2019.
Food science and technology
Course syllabus
The teaching program includes the presentation and discussion of the following topics:
- Dynamic model for the advancement of food technology
- Fresh and minimally processed foods
- Frozen foods
- Pasteurized and sterilized foods
- Dried and intermediate moisture foods
- Tomato-based products
- Purees, juices and nectars
- Ham and fermented meat products
- Fermented milk and yogurt
- Infant milk formulas
- Whey
- Cereal and pseudocereal products
- Soy products
- Alternative food proteins
- Seed oils
- Ice-cream and confectionery products
- Dynamic model for the advancement of food technology
- Fresh and minimally processed foods
- Frozen foods
- Pasteurized and sterilized foods
- Dried and intermediate moisture foods
- Tomato-based products
- Purees, juices and nectars
- Ham and fermented meat products
- Fermented milk and yogurt
- Infant milk formulas
- Whey
- Cereal and pseudocereal products
- Soy products
- Alternative food proteins
- Seed oils
- Ice-cream and confectionery products
Teaching methods
Teaching takes place with frontal lessons. Lesson attendance is mandatory.
Teaching Resources
The slides of the lessons and selected scientific papers will be available in Ariel.
The foloing books are suggested (but it is not necessary to buy them).
Cappelli, V. Vanucchi, Principi di Chimica degli Alimenti- Conservazione, Trasformazione, Normativa. Zanichelli ed., 2016.
L. Mannina; M. Daglia; A. Ritieni, La chimica degli alimenti- nutrienti e aspetti nutraceutici. Zanichelli ed., 2019.
The foloing books are suggested (but it is not necessary to buy them).
Cappelli, V. Vanucchi, Principi di Chimica degli Alimenti- Conservazione, Trasformazione, Normativa. Zanichelli ed., 2016.
L. Mannina; M. Daglia; A. Ritieni, La chimica degli alimenti- nutrienti e aspetti nutraceutici. Zanichelli ed., 2019.
Food science and technology
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Lessons: 40 hours
Professor:
Lavelli Vera Agnese
Shifts:
Turno
Professor:
Lavelli Vera Agnese
Nutritional chemistry
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Lessons: 40 hours
Professor:
Buratti Susanna
Shifts:
Turno
Professor:
Buratti SusannaEducational website(s)
Professor(s)
Reception:
Thursday 16.30-17.30. Please, contact me in advance by e-mail
DeFENS-Sezione Tecnologie Alimentari