Unit FOOD CHEMISTRY AND ANALYSIS
- Course
- Chemistry and technology of drugs
- Study-unit Code
- 65003406
- Location
- PERUGIA
- Curriculum
- In all curricula
- Teacher
- Lina Cossignani
- Teachers
-
- Lina Cossignani
- Federica Ianni
- Hours
- 48 ore - Lina Cossignani
- 8 ore - Federica Ianni
- CFU
- 6
- Course Regulation
- Coorte 2019
- Offered
- 2022/23
- Learning activities
- Caratterizzante
- Area
- Discipline chimiche, farmaceutiche e tecnologiche
- Academic discipline
- CHIM/10
- Type of study-unit
- Obbligatorio (Required)
- Type of learning activities
- Attività formativa monodisciplinare
- Language of instruction
- Italian
- Contents
- Chemistry of food constituents and nutrients. Food alteration and adulteration. Composition and analytical control of the most common foods of animal and vegetable origin. Quality control of food.
- Reference texts
- L Mannina, M Daglia, A Ritieni "La Chimica e gli Alimenti", Casa Editrice Ambrosiana, 2019.
HD Belitz, W Grosh, P Schieberle "Food Chemistry", Springer, 2009.
Teaching material provided by the teacher. - Educational objectives
- The aim of the course is to provide adequate knowledge on the structure and properties of food constituents, on the mechanisms of the main reactions of alteration and on application of analytical techniques in the quality control of food.The main knowledge acquired will cover: food composition, structure of food constituents, alteration and adulteration of food, quality control of food.The student will be able to apply the acquired knowledge, with the following competence: ability to assess the quality of food, based both on compositional data and on eventual alteration and adulteration, ability to interpret analytical aspects and legislation on food, ability to find and interpret data of the recent literature on food quality.
- Prerequisites
- For a better understanding of the contents and to achieve the objectives of the course, students must have general knowledge on the structure and biosynthetic processes of the main organic macromolecules. Moreover, the knowledge of the main analytical techniques, classical and instrumental, for the qualitative and quantitative determination of inorganic and organic compounds, is indispensable.
- Teaching methods
- The course is organized as follows:
-lectures on all subjects of the course
-laboratory exercises at Food Chemistry Lab for applications of gas chromatography in food analysis. Students will be divided into groups (maximum 12 students per group) and there will be two tutorials of 2 hours each. - Other information
- Course attendance is strongly recommended.
- Learning verification modality
- The exam consists of an oral test, an interview of about 30-40 minutes long aiming to ascertain the knowledge level and the understanding reached by the student on the topics presented in class and listed in the program.The questions will focus on the structure of food constituents, the mechanisms of modification of these components, the composition and legislation of the main foods, the analytical aspects necessary to define food quality.Overall, the oral test will check communication skills of the student with properties of language, the ability to apply the acquired skills and develop solutions on their own.
- Extended program
- Food quality and food safety. Functional foods and nutraceuticals. Chemistry and biochemistry of food constituents and nutrients. Moisture and water activity: influence on food stability. Minerals and metals speciation. The carbohydrates in food, theory of sweet taste. Natural and synthetic sweeteners. Non-digestible polysaccharides, structure and properties. Food protein, chemical and nutritional aspects. Enzymatic methods for the production of protein hydrolysates. The dietary lipids, structure and properties. Fatty acids, nutritional/health benefits and functional properties. Structure of fatty acids and biological effects. Modifications of natural lipids: hydrogenation, fractionation, genetic modifications, interesterification reactions. Chemical and enzymatic methods for the synthesis of structured lipids. Degradation processes of food components: enzymatic and non-enzymatic browning reactions. Auto-oxidation of lipids and formation of primary and secondary products of oxidation, photo-oxidation. Antioxidant compounds, structure and mechanism of action. Application of instrumental techniques for the quality control of food products. Advanced analytics of lipids. Composition and analytical control of the most common foods of animal and vegetable origin.