FOOD CHEMISTRY
CHIMICA (E PROPRIETÀ DEGLI ALIMENTI)
Food Chemistry
CHIMICA (E PROPRIETÀ DEGLI ALIMENTI)
| A.Y. | Credits |
|---|---|
| 2017/2018 | 6 |
| Lecturer | Office hours for students | |
|---|---|---|
| Paola Bonifazi | monday-friday upon appointement |
Assigned to the Degree Course
| 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.
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