Unit FOOD CHEMISTRY AND DIETETIC PRODUCTS
- Course
- Human feeding and nutrition sciences
- Study-unit Code
- 65003610
- Location
- PERUGIA
- Curriculum
- In all curricula
- Teacher
- Lina Cossignani
- Teachers
-
- Lina Cossignani
- Francesca Blasi
- Hours
- 63 ore - Lina Cossignani
- 8 ore - Francesca Blasi
- CFU
- 9
- Course Regulation
- Coorte 2022
- Offered
- 2022/23
- Learning activities
- Caratterizzante
- Area
- Discipline per la caratterizzazione degli alimenti e gestione del sistema agroalimentare
- 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. Composition of animal and vegetable foods. Alteration and adulteration of food matrices. Control of food quality. Composition and properties of products for particular nutritional uses and dietetic products.
- Reference texts
- Mannina, Daglia, Ritieni, LA CHIMICA E GLI ALIMENTI, Casa Editrice Ambrosiana, 2019.
Cappelli, Vannucchi, CHIMICA DEGLI ALIMENTI, Zanichelli, 2015.
Evangelisti, Restani, PRODOTTI DIETETICI Piccin, 2003.
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, on the application of analytical techniques in the control of food quality, on dietetic products.
The main knowledge acquired will cover: food composition, structure of food constituents, modification of food, quality control of food products, composition-legislation-uses of dietetic products.
The student will be able to apply the acquired knowledge, with the following competence: ability to assess food quality, based on the data of the composition and on eventual alteration and adulteration, ability to interpret analytical aspects and legislation on food, ability to interpret, for the purposes of a correct use, the composition of food intended for particular nutritional uses and dietetic products. - Prerequisites
- For a better understanding of the contents and to achieve the objectives of the course, students must have general knowledge on inorganic and organic chemistry and biochemistry. Moreover, the knowledge of the main analytical techniques, classical and instrumental, for the qualitative and quantitative determination of inorganic and organic compounds, is important.
- 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 45 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 evaluation of food quality, the composition and properties of products intended for particular nutritional uses and dietetic products.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
- Constituents of food and nutrients. Structure and chemical-physical properties of water; free and bonded water. Activity water. Modification of foods.
Carbohydrates: generalities and classification. Monosaccharides and derivatives, oligosaccharides and polysaccharides in foods. Dietary fiber: chemical composition and importance in diet.
Proteins: generalities, functions, structures. Essential and limiting aminoacids. Classification of protein based on form, function and chemical composition. Food sources of protein. Modification of food proteins.
Lipids: generalities, classification and structure. Fatty acids: nomenclature, biosynthesis, classification, chemical-physical properties. Simple and complex lipids. Total and partial acylglycerols. Unsaponifiable constituents. Modification of food lipids. Antioxidants, structure and mechanism of action. Composition, preparation, conservation, modification of some foods: milk, fat and oil, cereals and derivatives. Main analytical techniques used in the control of food quality.
Products intended for particular nutritional uses and dietetic products.