Food chemistry (2013/2014)

Course code
Gianni Zoccatelli
Academic sector
Language of instruction
Teaching is organised as follows:
Activity Credits Period Academic staff Timetable
teoria 5 II semestre Gianni Zoccatelli
laboratorio 1 II semestre Gianni Zoccatelli

Lesson timetable

Learning outcomes

The course deals with specific aspects of food chemistry, with particular emphasis for food safety refereed to both consumer and producer.
The student will be given notions regarding food composition, starting from macro-nutrients (carbohydrates, lipids and proteins) to substances like, polyphenols and vitamins, present in smaller amounts in foods. Particular consideration will be given to the interactions between the different molecules and to the modifications these undergo during food processing, highlighting the importance of using markers for the evaluation of the nutritional, technological and organoleptic quality of foods.

Assessment methods and criteria

Oral examination

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