|teoria||5||II sem.||Gianni Zoccatelli|
|laboratorio||1||II sem.||Gianni Zoccatelli|
|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|
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.
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.
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
|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|