The course provides basic knowledge on the chemical and physical characteristics of macronutrients and specific knowledge on some widely consumed foods.
The course deals with foods with healthy properties, with particular attention to some food supplements. A brief overview of food preservation methods is also included
La Chimica e gli Alimenti, Nutrienti e aspetti Nutraceutici – Mannina, Daglia, Ritieni, CEA edizioni, 2019.
Prodotti dietetici di Evangelisti Restani, Piccin Editore, Padova 2010
Chimica degli Alimenti di Cabras -Martelli, Piccin Editore, Padova 2004.
Principi di chimica degli Alimenti, conservazione e trasformazione e normativa, di Vannucchi Cappelli, Zanichelli editore 2016
Learning Objectives
The student will have to acquire both basic chemical and physical knowledge of macronutrients and on the reactivity between the different macronutrients in food. The special part provides for the knowledge of the composition and quality characteristics of specific foods widely present in our diet. The student will also have to acquire food skills and integration between the contents of the general part of the course and the monographic topics dedicated to specific, ability to process the information on the label, to identify foods with greater health potential. The course also aims to induce a sense of responsibility, and respect for ethical and environmental issues related to the topic of food.
Prerequisites
It is required a basic knowledge of general chemistry , organic chemistry and biochemistry
Teaching Methods
The course is structured in lectures with the possibility of inserting in-depth seminars with the involvement of external experts.
Further information
In addition to using the slides (available on the e-learning platform) and the explanatory notes taken during the lessons, we also suggest acquiring a reference text among those recommended.
Type of Assessment
Registration for exams can only be done online. The exam will consist of an oral test during which you will also be asked to produce diagrams, chemical structures, etc.
On average the duration of the exam will be between 30 and 45 minutes.
For the final vote, the knowledge acquired, the candidate's ability to integrate the various topics and the clarity of presentation will be taken into account.
Knowledge of the general part and that of the more specific topics account for 40% and 60% respectively of the final grade.
Course program
Lipids: classification, chemical structure and auto-oxidation process. Role and mechanisms of action of antioxidants, evaluation methods of the state of oxidative an edible fat. Comparison between the different characteristics of dietary fats: cooking effects on lipids.
Proteins: definition, main physical and chemical characteristics, solubility and surface properties, denaturation, protein nutritional indices; proteins as allergens, use of enzymes in food production and anlysis.
Carbohydrate (oligo-and polysaccharides) main chemical and physical characteristics. The Maillard reaction in food and major products. Role of polysaccharides in the formulation of the foods.
Dietary Fiber: definition and types, soluble and fermentable fiber, production of SCFA; distribution in foods; physiological functions of the fiber in vivo.
Cow's milk, composition; comparison with other milks; major thermal treatments and effects on the milk. Notes on breast milk for infants. Milk quality control methods; foods for lactose intolerants.
Cheese: composition, main production methods; effects of aging and the main classification criteria. Examples certain types of cheese.
Butter and margarines: production and differences between the two fats
Vegetable oils: crushing methods for the obtaining of virgin olive oils, the composition in macro and micronutrients of the oils deriving from the olive. Composition of the unsaponifiable fraction. Phenolic fraction of EVOO and health effects on human. Extraction processes for seed oils and refining processes. Comparison of the different vegetable oils with respect to EVOO. A focus on palm oil.
Cereals: rice and wheat kernels, distribution of macro and micro components. Characteristics of the wheat flour.
Celiac disease problem, raw materials used and banned in food for celiac; normative references, examples of products on the market.
Phenols in plant foods: main functions, chemical classes, distribution in the diet; Examples of food rich in phenolic compounds.
Brief overview of the main chemical and physical methods of food preservation.
Food additives: normative references, definition of ADI, examples of some additives.
Contaminants in foods: the problem of mycotoxins with a focus on cereals
Focus on fermented foods and examples.
Potatoes: description of the different and colored varieties and problem of acrylamide.
Coffee, tea and cocoa: raw material, transformation processes and bioactive components.
Food supplements: general aspects and examples of botanicals.
Novel food: some examples
Some hours will be dedicated to in-depth analysis of some topics indicated by the students.
Sustainable Development Goals 2030
Among the objectives of the 2030 agenda, reference will be made to topics 3, 9, 12, 13. In particular, during the course, reference will be made to crucial issues related to food sustainability. In particular: i) how to reduce / avoid food waste, ii) identify new possible protein sources of plant origin,
iii) how to deal with problems related to intensive cultivation and soil degradation (e.g. modern grains and ancient grains), iv) how to identify recovery strategies for agri-food by-products (e.g. from the milling of olive oil, from the extraction of oil seeds, or from the production of pomegranate juice).