FOOD CHEMISTRY (PCT MD)

FOOD CHEMISTRY (PCT MD)

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iten
Code
64194
ACADEMIC YEAR
2016/2017
CREDITS
6 credits during the 3nd year of 8451 Pharmaceutical chemistry and technology (LM-13) GENOVA

4 credits during the 1st year of 9018 Chemical Sciences (LM-54) GENOVA

SCIENTIFIC DISCIPLINARY SECTOR
CHIM/10
LANGUAGE
Italiano
TEACHING LOCATION
GENOVA (Pharmaceutical chemistry and technology)
semester
1° Semester
Prerequisites

OVERVIEW

Food chemistry and health

AIMS AND CONTENT

LEARNING OUTCOMES

To enhance chemical  knowledge of different nutrients and to study the chemical composition of some important food, both of animal and of vegetable origin.

Teaching methods

Traditional 

SYLLABUS/CONTENT

Nutrients in foods (1 hour). Mediterranean diet pyramid and other pyramids (1 hour). The chemical properties of carbohydrates (3 hours), proteins (3 hours) and lipids (3 hours). Food inorganics (3 hours). Nutritional requirements, sources and stability of vitamins (4 hours). Food manufacturing techniques (4 hours). Lipid oxidation and Maillard reaction in foods and dietetics: chemistry and nutritional consequences (2 hours). Milk and dietetic milks (4). Cheese, ricotta and yogurt (4 hours). Food allergy and food intolerance and related dietetic products (4 hours). Cereals and their derived foods (i.e. bread and pasta) (4 hours). Olive oils and other edible oils and fats (6 hours).  Other topics are chosen on the basis of the students’ requests. 

RECOMMENDED READING/BIBLIOGRAPHY

Evangelisti F., Restani P. Prodotti Dietetici- Chimica, tecnologia e impiego – PICCIN Editore;       

P. Cabras, A. Martelli. Chimica degli Alimenti – PICCIN Editore

TEACHERS AND EXAM BOARD

Ricevimento: On Tuesday, from 10 to 12 a.m., or by an appointment made by e-mail. 

Exam Board

PAOLA ZUNIN (President)

PAOLO OLIVERI

MONICA CASALE

RAFFAELLA BOGGIA

LESSONS

Teaching methods

Traditional 

LESSONS START

Following the ifficial calendar at the beginning of the semester