The student will acquire the fundamental knowledge on Food Chemistry with regard to chemical and physico-chemical properties of food molecules. In pasrticular the students will appreciate how the molecular structure of food molecules affects the properrties of food.

• 01. Aliments and nutrients, energetic balance.
• 02.Glucydes. Classification of carbohydrates, monosaccharides, oligosaccharydes, stereochemistry, optical actovoty, nomenclature.
• 03. Reactivity of monosaccharides, cyclic forms, anomers, optical properties, monosaccharides containined in food. D(+)-glucose, D(−)-fruttose, D(+)-galcttose, L(−)-sorbose.
• 04. oligosaccharides: maltose, cellobiyose, sucrose, lactose, threalose. Polysaccharides: starch and celulose. Fiber.
• 05. Edulcorants.
• 06. Lypids. saponificable and unsaponificable lypids. Fatty acids: saturated, unsaturated, substituted, essentials.
• 07. Lypid oxidation:  Autooxidatio and photoxidation. Antioxidants.
• 08. Saponyficable lypids: triacylglycerols, diacylglyerols, monoacylglycerols, waxes.
• 09. Unsaponificable lypids: Hydrocarbons, tocopherols and tocotrienolsi, therpenes and sterols.
• 10. Phospholypids and glycolypids.
• 11. Protids. Amino acids, polypeptides, proteins and theis structure. Physico-chemical properties of proteins.
• 12. Nutritional and functional aspects of proteins.
• 13. Minerals. Ca, Mg, K, Na, S, Cl, P, Co, Cr, Fe, F, I, Mn, Mo, Cu, Se, Zn.
• 14. Vitamins. lyposolubles (A, D2, D3, E, K1, K2, K3) e hydrosolubles (B1, B2, B3, B5, B6, B8, B12, BC, C).
• 14. Vitamin A e carotenoids.
• 15. Vitamin D, vitamin E, vitamin K
• 16. Vitamines B: thyamyn (B1), ryboflavyn (B2), nyacyn (B3 o PP), pantothrnic acid (B5), pyridossyn (B6), byotyn (B8), chanocobalamyn (B12), folyc acid (BC).
• 17. Vitamin C.
• 18. Water. Activity, physico-chemical properties. Classification and propertirs of human use waters.
• 19. Compounds resposible for the organolectic properties of food.

• D1 - Knowledge and understanding ability. Students will be able to describe the microscopic and macroscopic properties of the substances contained in food. The achievement of these abilities will be tested through an oral examination.
• D2 - Application of knowledge and understanding. Students will be able to utilize the correct chemistry language, and to represent the molecules in the correct modality taking into account in particular the stereochemistry.  The achievement of these abilities will be tested through an oral examination in wich teacher ask to draw the structure of a molecule of food interest.
• D3 - Judgement autonomy. Students will be able to extimate the properties of a substance of food interest and how this substance interacts with other factors. These knovledges will be essential in order to interpret the behavior of more complex systems tackled in the next teaching. The achievement of these abilities will be tested through oral questions.
• D4 - Communication ability. Students will be able to clearly describe the physical-chemical phenomena learned in the course with appropriate language and examples.
• D5 - Learnning ability. Students will be able to grow autonomously and critically their scientific knowledges by using the teaching material provided by the teacher and any other book or scientific article provided by themselves. These abilities will be stimulated by the teacher proposing and resolving real problems.

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

Classroom exercices.

Teaching

The course will consist  of both lectures on the basic concepts of Food Chemistry and problem solving activities that help the student identify structure and shape of chemical species of food interest and to understant their behavior.

Course books

Patrizia Cappelli, Vanna Vannucci, "Principi di chimica degli alimenti", Zanichelli, Bologna. [ISBN 978-88-08-62123-8] Chapters 1, 2, 3, 4, 5, 6, 7, 8, 9, 10.

SPaolo Cabras, Aldo Martelli, "Chimica degli alimenti", Piccin, Padova. [ISBN 978-88-299-1696-2] Chapters 1, 2, 3, 4, 5, 6, 7, 8, 29.

Assessment

The final exam is aimed at verifying the acquired knowledge and skills. It consists of an oral exam.

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.

Teaching

On-line material published on the Moodle platform › blended.uniurb.it

Course books

Patrizia Cappelli, Vanna Vannucci, "Principi di chimica degli alimenti", Zanichelli, Bologna. [ISBN 978-88-08-62123-8] Chapters 1, 2, 3, 4, 5, 6, 7, 8, 9, 10.

SPaolo Cabras, Aldo Martelli, "Chimica degli alimenti", Piccin, Padova. [ISBN 978-88-299-1696-2] Chapters 1, 2, 3, 4, 5, 6, 7, 8, 29.

Assessment

The final exam is aimed at verifying the acquired knowledge and skills. It consists of an oral exam.

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.