Università degli Studi di Urbino Carlo Bo / Portale Web di Ateneo


FOOD CHEMISTRY
CHIMICA (E PROPRIETÀ DEGLI ALIMENTI)

Food Chemistry
CHIMICA (E PROPRIETÀ DEGLI ALIMENTI)

A.Y. Credits
2017/2018 6
Lecturer Email Office hours for students
Paola Bonifazi monday-friday upon appointement

Assigned to the Degree Course

Nutritional Science (L-29)
Curriculum: PERCORSO COMUNE
Date Time Classroom / Location
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.

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.

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.

Disability and Specific Learning Disorders (SLD)

Students who have registered their disability certification or SLD certification with the Inclusion and Right to Study Office can request to use conceptual maps (for keywords) during exams.

To this end, it is necessary to send the maps, two weeks before the exam date, to the course instructor, who will verify their compliance with the university guidelines and may request modifications.

« back Last update: 06/07/2017

Il tuo feedback è importante

Raccontaci la tua esperienza e aiutaci a migliorare questa pagina.

Il tuo 5x1000 per sostenere le attività di ricerca

L'Università di Urbino destina tutte le risorse che deriveranno da questa iniziativa alla ricerca scientifica ed al sostegno di giovani ricercatori.

15 22

Se sei vittima di violenza o stalking chiama il 1522, scarica l'app o chatta su www.1522.eu

Il numero, gratuito è attivo 24 h su 24, accoglie con operatrici specializzate le richieste di aiuto e sostegno delle vittime di violenza e stalking.

Posta elettronica certificata

amministrazione@uniurb.legalmail.it

Social

Università degli Studi di Urbino Carlo Bo
Via Aurelio Saffi, 2 – 61029 Urbino PU – IT
Partita IVA 00448830414 – Codice Fiscale 82002850418
2024 © Tutti i diritti sono riservati

Top