Food Chemistry and Fermentations

Aims of the course are to provide the students with expertise in the classification of main nutrients, non-nutrients and xenobiotics and their chemical nature, in the composition of main food groups, and in the transformations food components undergo during their processing. Additional aim of the course is to provide the knowledge of the major food technologies based on fermentative processes used in the transformation of foods and related products.

At the end of the course, students should have acquired the understanding of the chemical nature of the main groups of nutrients and of the features of the foods that contain them. They should also know the transformations that food components undergo during the physico-chemical and fermentative treatments they are subjected during food production.