Chemistry of macronutrients (carbohydrates: mono and oligosaccharides polysaccharides, lipids, proteins) and micronutrients (vitamins, minerals, trace elements) as it relates to the composition, preservation, processing, stability, flavor, and nutritional characteristics of foods.
1)Lesson notes
2) T. P.Coultate “Food. The Chemistry of its Components” 5th edition RCS, 2009.
3) P. Cabras, A. Martelli, "Chimica degli alimenti“, Ed. Piccin (Padova, 2004)
4)P. Cappelli, V. Vannucchi "Chimica degli alimenti-Conservazione e trasformazioni" Ed. Zanichelli (Bologna, 2004)
Learning Objectives
Foreseeing the pathway of molecular transformation of food components and suggest trouble-shooting solutions.
Prerequisites
Courses required: none
Courses recommended: none
Teaching Methods
Total number of hours for Lectures (hours): 48
Type of Assessment
There is the possibility of an intermediate written examination that would be used as part of the final examination. There are at least 5 examination sessions, especially in February, June, July and September.
Course program
Chemistry of macronutrients (carbohydrates: mono and oligosaccharides polysaccharides, lipids, proteins) and micronutrients (vitamins, minerals, trace elements) as it relates to the composition, preservation, processing, stability, flavor, and nutritional characteristics of foods.