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