FOOD CHEMISTRY

FOOD CHEMISTRY

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iten
Code
66442
ACADEMIC YEAR
2018/2019
CREDITS
3 credits during the 1st year of 9288 DIETETIC STUDIES (L/SNT3) GENOVA
SCIENTIFIC DISCIPLINARY SECTOR
CHIM/10
LANGUAGE
Italian
TEACHING LOCATION
GENOVA (DIETETIC STUDIES)
semester
2° Semester
modules
This unit is a module of:
Teaching materials

OVERVIEW

THE CHEMISTRY IN MY DISH

In this part specific chemical knolwdge about food are acquired 

AIMS AND CONTENT

LEARNING OUTCOMES

To be acquainted with the chemistry of nutrient compounds. To be familiar witth the chemical composition of foods both of animal and of vegetable origin.

 

Teaching methods

Both traditional teaching techniques and liberal teaching techniques (working in groups starting from student perwsonale experiences) are employed

SYLLABUS/CONTENT

  • Food: definition and classification. The Mediterranean diet pyramid
  • Carbohydrates: nomenclature and chemical structure. The most important carbohydrates in animals and vegetable foods
  • Protein: nomenclature, chemical structure and distribution in foods. 
  • Lipids: nomenclature, chemical structure and distribution in foods. 
  • Inorganic element in foods: macro and micro essential elements elements
  • Vitamins: thei main food sources and their requirements
  • Virgin oli oils: their chemical composition and quality.
  • Vegetable oils obtained  from other fruits or from seeds: their main  characteristics of composition
  • Milk: chemical composition and nutritional value
  • Chemical compostion and nutritional value of cheese and yogurt
  • Chemical composition of egg and nutrient distribution in its yolk and white. The main properties of egg lipids and proteins.
  • La carne: composizione chimica e caratteristiche nutrizionali.
  • Meat: chemical composition and nutritional value
  • Fish: chemical composition and nutritional value. Possible contaminants
  • Cereal: chemical composition and nutritional value of cereals. Ntritional qualities of bread and pasta. 
  • Legumes:  chemical composition and nutritional value. Soy and its derivatives.

RECOMMENDED READING/BIBLIOGRAPHY

Evangelisti F. Restani P. Prodotti Dietetici - Chimica, tecnologia e Impiego - PICCIN Ed.

Cappelli P., Vannucchi V. Chimica degli Alimenti – Conservazione e Trasformazioni - Zanichelli

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)

ELISABETTA NANETTI

MATILDE BORRIELLO

LESSONS

Teaching methods

Both traditional teaching techniques and liberal teaching techniques (working in groups starting from student perwsonale experiences) are employed

LESSONS START

2 March 2017

EXAMS

Exam description

Oral exam

Assessment methods

The student ability to integrate new knowledge  and to start from these learning for more detailed studies will be evaluated. The student should prove to

- have  a deep knowledge of food chemistry, 

- know the chemical modification caused in foods by cooking or industrial processing.