Food Chemistry

The course aims to provide students basic knowledge about the principal aliments, their molecular structure, chemical composition and nutritional value.

Lectures and exercises (classroom and company), also on line.

If teaching is done in mixed or remote mode, specific changes of the program may need to be made.

Information for students with disabilities and/or DSA.
As a guarantee of equal opportunities and in compliance with current laws, interested students can ask for a personal interview in order to plan any compensatory and/or dispensatory measures, based on their specific needs and on teaching objectives of the discipline. It is also possible to ask the departmental contacts of CInAP (Center for Active and Participatory Integration - Services for Disabilities and/or DSAs), in the persons of professors Giovanna Tropea Garzia and Anna De Angelis.

Macronutrients. Proteins, Carbohydrates, Lipids: molecular structrure, chemical transformations, nutritional values. Particular focus on Triglycerides.

Micronutrients.

Liposoluble Vitamins: Isoprenoid structrure.

Water soluble Vitamins : Cofactors. Enzymes.

Preservatives. Nitrosamines

Pectins. Anthocyanins. Inulin. Tannins.

Nutraceuticals. Glutathione.

Xenobiotics.

Contaminants. Botox

Main Foods: Milk, Yogurt, Butter, Cheese, Eggs, Chocolat. Achenes.

1 - P. Cabras, A. Martelli - Chimica degli Alimenti - Piccin

2 - Tom Coultate - La chimica degli Alimenti - Zanichelli

3 - Stefano Colonna - La Chimica nel piatto - Aracne