FOOD CHEMISTRY
CHIMICA (E PROPRIETA' DEGLI ALIMENTI)
Food chemistry and properties.
Chimica e proprietà degli alimenti
| A.Y. | Credits |
|---|---|
| 2015/2016 | 6 |
| Lecturer | Office hours for students | |
|---|---|---|
| Paola Bonifazi |
Assigned to the Degree Course
| Date | Time | Classroom / Location |
|---|
Learning Objectives
Objectives:
The aim of this course is that the students acquire the basic know-out concerning the chemical composition of alimentary products, outlining the characteristics, the interactions, the modification reactions. At this purpose, the basic concepts of general, inorganic chemistry and organic chemistry will be revised, with particular attention to the classes of natural compounds present in food.
Program
Plan of course:
-The main classes of substances present in food and their chemical behaviour.
Water. Mineral salts. Glycides. Lipides. Aminoacids and proteins. Vitamins.
-Inorganic and organic chemistry elements in order to understand the structures and reactivity of the main compounds present in food.
-Additives (preservatives, alimentary dyes, emulsifying agents, antioxidants..) and pollutants.
Teaching Material
The teaching material prepared by the lecturer in addition to recommended textbooks (such as for instance slides, lecture notes, exercises, bibliography) and communications from the lecturer specific to the course can be found inside the Moodle platform › blended.uniurb.it
Teaching, Attendance, Course Books and Assessment
- Teaching
Oral lectures.
- Course books
Reference books:
-P.Cappelli, V.Vannucchi, Chimica degli alimenti, Zanichelli Editore.
or
-P.Cabras, A.Martelli, Chimica degli alimenti, Piccin Editore.
- Assessment
Oral examination.
- Disabilità e DSA
Le studentesse e gli studenti che hanno registrato la certificazione di disabilità o la certificazione di DSA presso l'Ufficio Inclusione e diritto allo studio, possono chiedere di utilizzare le mappe concettuali (per parole chiave) durante la prova di esame.
A tal fine, è necessario inviare le mappe, due settimane prima dell’appello di esame, alla o al docente del corso, che ne verificherà la coerenza con le indicazioni delle linee guida di ateneo e potrà chiederne la modifica.
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