CHIMICA (E PROPRIETÀ DEGLI ALIMENTI)
|Lecturer||Office hours for students|
|Paola Bonifazi||Weekdays by appointment, except Saturdays|
Assigned to the Degree Course
|Date||Time||Classroom / Location|
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.
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.
Learning Achievements (Dublin Descriptors)
Students must demonstrate that they have acquired mastery of basic knowledge about the chemical composition of foods.
Must demonstrated knowledge of the reactivity of the components of food and then the possible modification and conservation methods.
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
Didactics, Attendance, Course Books and Assessment
- Course books
-P.Cappelli, V.Vannucchi, Chimica degli alimenti, Zanichelli Editore.
-P.Cabras, A.Martelli, Chimica degli alimenti, Piccin Editore.
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