Food Chemistry
Academic Year 2020/2021 - 3° Year
Teaching Staff: Domenico Sciotto
Credit Value: 6
Course Language: Italian
Taught classes: 35 hours
Exercise: 14 hours
Term / Semester: 1°
Credit Value: 6
Course Language: Italian
Taught classes: 35 hours
Exercise: 14 hours
Term / Semester: 1°
Learning Objectives
The course aims to provide students with basic knowledge about the principal aliments, their molecular structure, chemical composition and nutritional value.
Course Structure
Lectures and exercises (classroom and company, also on line.
If teaching is don in mixed or remote mode, specific changes of the program may need to be made.
Detailed Course Content
Macronutrients. Proteins, Carbohydrates, Lipids: molecular structrure, chemical transformations, nutritional values.
Liposoluble Vitamins: Isoprenoid structrure.
Water soluble Vitamins : Cofactors
Preservatives.
Main Aliments: Milk, Yogurt, Butter, Cheese, Eggs, Chocolat.
Textbook Information
1 - P. Cabras, A. Martelli - Chimica degli Alimenti - Piccin
2 - Tom Coultate - La chimica degli Alimenti - Zanichelli