Study-unit CHEMISTRY AND FOOD QUALITY
| Course name | Biological sciences |
|---|---|
| Study-unit Code | A002012 |
| Curriculum | Cellulare-molecolare |
| Lecturer | Federica Ianni |
| Lecturers |
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| Hours |
|
| CFU | 6 |
| Course Regulation | Coorte 2022 |
| Supplied | 2024/25 |
| Supplied other course regulation | |
| Learning activities | Affine/integrativa |
| Area | Attività formative affini o integrative |
| Sector | CHIM/10 |
| Type of study-unit | Opzionale (Optional) |
| Type of learning activities | Attività formativa monodisciplinare |
| Language of instruction | Italian |
| Contents | Food and Nutrition - Food constituents and nutrients. Intake Levels of Reference of Nutrients and energy (LARN). Chemical structure of food constituents/nutrients and food composition. Main laboratory analytical techniques for the quality control of food. |
| Reference texts | Mannina, Daglia, Ritieni - La chimica e gli alimenti, Zanichelli Editore. Teaching material provided by the teacher for each topic of the course. |
| Educational objectives | The aim of the course is to provide adequate knowledge on the importance of the relationship between food and health. The main knowledge acquired will cover the food composition, the related nutritional quality, the chemical structure of nutrients and the structure of food constituents and the potential chemical alterations they may undergo following specific treatments, the application of analytical techniques for the quali-quantitative characterization of food products. Students will be able to apply the acquired knowledge to assess the nutritional properties of food, which meet the recommendation for a balanced diet, able to guarantee a rational supply of nutrients. In this context, the possibility to get preliminary analytical skills will be of aid to perform quali-quantitative analyses aimed at determining the food quality. |
| Prerequisites | For a better understanding of the contents and to achieve the objectives of the course students must have knowledge of general chemistry, organic chemistry and biochemistry. |
| Teaching methods | Lectures on all topics of the course. |
| Other information | Course attendance is strongly recommended. |
| Learning verification modality | The exam consists on an oral examination lasting about 30 minutes aimed at ascertaining the actual knowledge of the subject and the level of understanding acquired by the student. Examinees have to demonstrate that they possess the knowledge, skills, and abilities required by giving complete answers to the questions on the course topics. |
| Extended program | Food quality and safety. Food constituents and nutrients, chemical structure and nutritional properties. Water in foods and water activity. Energy food constituents (proteins, lipids, carbohydrates). Main alteration reactions of food constituents, such as lipid oxidation and browning reactions. Dietary fiber, chemical structure, physico-chemical properties and physiological effects. Properties of essential micronutrients. Chemical composition and nutritional properties of the main foods. Overview of conventional and advanced techniques for food quality control. Extraction techniques from food matrices. Application of analytical methods for the analysis of products such as oil, wine, milk. Principles of liquid chromatography and application of chromatographic separations in the analysis of food matrices. |
| Obiettivi Agenda 2030 per lo sviluppo sostenibile | The topics covered in the course are inspired by some objectives of the 2030 Agenda, enhancing some goals such as health and well-being, responsible consumption and production. |