Molecular Bases of Taste
A.Y. 2024/2025
Learning objectives
The course aims to provide students with the knowledge about specific taste active compounds in food, their molecular mechanisms and their industrial applications.
Expected learning outcomes
At the end of the course, students will be able to use the main classes of taste active compounds, (natural and synthetic), their mechanism of action, the mechanisms of their perception, their modifications, the mechanisms of inhibition and synergy. Moreover, students will be able to use the suitable techniques to discover new taste active compounds.
Lesson period: First semester
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
First semester
Course syllabus
The course deal with all the molecular aspects in taste perception. How we perceive taste; the mechanism and receptors; why some compounds have taste and others do not; the function of taste for the survival; design of tastants, and applications in food, environmental and pharmaceutical industry; role of taste and other senses (as olfaction, somatosensory, touch) in society.
Other aspects related to history, art, culture, philosophy, social sciences will be connected to give a highly interdisciplinary vision of the world of taste to the students.
Other aspects related to history, art, culture, philosophy, social sciences will be connected to give a highly interdisciplinary vision of the world of taste to the students.
Prerequisites for admission
Knowledge of fundamentals of Organic Chemistry and Biology
Teaching methods
Lessons (3ECTS) and exercises (1ECTS) . Lessons will be held in presence.
Only for foreigner students participating the 4EU+program, lessons will be also delivered online; please contact [email protected] for further information.
Only for foreigner students participating the 4EU+program, lessons will be also delivered online; please contact [email protected] for further information.
Teaching Resources
Didactic materials (pdf files, slides, bibliography etc) will be available in each section.
Please subscribe to the class (MyAriel) to be updated on lessons and activities.
Please subscribe to the class (MyAriel) to be updated on lessons and activities.
Assessment methods and Criteria
Exams will be oral and can be held in English or Italian. The student can choose two modalities:
-a standard oral exam (all students) OR
-a presentation (ppt) made by the student on a topic, proposed by the student and approved by the teacher at least two weeks before the exam. The presentation will be followed by a critical discussion with the teacher. The presentation can be presented individually or by groups of students (maximum 3 per group). This modality is reserved to active participants to the course.
The following skills will be evaluated:
knowledge of course content;
exposition of contents;
autonomy and originality in design innovative food taste and somatosensory ingredients and/or food products.
Students with SLD and students with disabilities should contact by email the teachers at least 15 days before the exam to request accommodations. The university services: [email protected] (students with SLD) and [email protected] (for students with disabilities) should be CC in the email.
-a standard oral exam (all students) OR
-a presentation (ppt) made by the student on a topic, proposed by the student and approved by the teacher at least two weeks before the exam. The presentation will be followed by a critical discussion with the teacher. The presentation can be presented individually or by groups of students (maximum 3 per group). This modality is reserved to active participants to the course.
The following skills will be evaluated:
knowledge of course content;
exposition of contents;
autonomy and originality in design innovative food taste and somatosensory ingredients and/or food products.
Students with SLD and students with disabilities should contact by email the teachers at least 15 days before the exam to request accommodations. The university services: [email protected] (students with SLD) and [email protected] (for students with disabilities) should be CC in the email.
CHIM/06 - ORGANIC CHEMISTRY - University credits: 4
Lessons: 32 hours
Professor:
Bassoli Angela
Shifts:
Turno
Professor:
Bassoli AngelaProfessor(s)
Reception:
by appointment
my office, DISMA, Via Celoria 2, Milano