Food chemistry (2016/2017)



Course code
4S02768
Credits
6
Coordinator
Gianni Zoccatelli
Academic sector
CHIM/10 - FOOD CHEMISTRY
Language of instruction
Italian
Teaching is organised as follows:
Activity Credits Period Academic staff Timetable
teoria 5 II sem. Gianni Zoccatelli
laboratorio 1 II sem. Gianni Zoccatelli

Lesson timetable

II sem.
Activity Day Time Type Place Note
teoria Tuesday 10:30 AM - 12:30 PM lesson Lecture Hall L  
teoria Thursday 2:30 PM - 4:30 PM lesson Lecture Hall F  
laboratorio Tuesday 2:30 PM - 7:30 PM laboratorio Laboratory Laboratorio di Chimica Generale e Organica  

Learning outcomes

By assuming a basic knowledge of food chemistry, the course analyzes from a chemical and biological point of view a series of substances that could positively or negatively affect human health. Such substances can naturally be expressed in the raw materials or be contaminants and undergo modifications by food processing and storage. It will also be analyzed how processing can generate a variety of substances that can interact with the organism. The mechanisms by which all these substances will influence the well-being of humans will be studied by evaluating bioaccessibility and bioavailability of the same substances on a case-by-case basis and methodological approaches to assess these properties. Finally, different approaches and technologies for the stabilization of most nutraceutical molecules with the aim to produce enriched functional foods will be presented.

Syllabus

Introduction to the course.
Plant raw material bioactives: carotenoids, glucosinolates, alkaloids, alfa amylase inhibitors, saponins, polyphenols (enzymatic browning). Contaminations: Mycotoxins and pesticides. Focus on the antioxidant potency of food molecules and techniques dedicated to its quantification.

Modifications induced by thermal processing.
General introductions.
Effects on starch, carotenoids, polyphenols.
Maillard reaction and production of advance glycated end-point products (AGEs). Effects of AGEs on human health.

Oxidation of lipids
During heating (frying)
During storage. approaches to predict oxidative stability

Contamination of food by heavy metals

Materials and articles intended to come into contact with food. Safety concerns and approaches to quantification

Fiber: definition and positive impact on human health

Micro and nano-encapsulation approaches for active molecules stabilization

Assessment methods and criteria

oral

Reference books
Activity Author Title Publisher Year ISBN Note
teoria Cabras – Martelli; Piccin Editore. “Chimica degli alimenti” Piccin 2004
teoria Belitz HD, Grosch W, Schieberle P Food Chemistry Springer   978-3-540-69933-0
teoria T.P. Coultate La chimica degli alimenti Zanichelli  
laboratorio Cabras – Martelli; Piccin Editore. “Chimica degli alimenti” Piccin 2004
laboratorio Belitz HD, Grosch W, Schieberle P Food Chemistry Springer   978-3-540-69933-0
laboratorio T.P. Coultate La chimica degli alimenti Zanichelli  

STUDENT MODULE EVALUATION - 2016/2017