Food Molecules: Chemical and Biochemical Function and Transformation

The course aims to present the multiple aspects of the relationship between the molecular characteristics of the various food compounds and their modification upon food processing.
The effects of transformations on micro/macronutrients and their interactions with other food components will be presented and discussed with a particular focus on the structural modifications from a molecular standpoint as well as on the mesoscopic and macroscopic scale.

Upon completion of the course, students will be able to understand (and predict, whenever possible) the behavior of micro/macromolecules in food systems. The students will be able to use the information gathered at molecular level to optimize also the transformation chain of specific food also from the nutritional and health properties standpoint.