Bachelor's degree in Environmental and Workplace Accident Prevention Techniques (Trento)

Applied sciences for food hygiene - CHIMICA DEGLI ALIMENTI

Course code
4S000473
Name of lecturer
Gianni Zoccatelli
Number of ECTS credits allocated
2
Academic sector
CHIM/10 - FOOD CHEMISTRY
Language of instruction
Italian
Location
TRENTO
Period
TPALL 1° ANNO 2° SEMESTRE AA 2015/16 dal Feb 1, 2016 al Apr 29, 2016.

To show the organization of the course that includes this module, follow this link * Course organization

Lesson timetable

TPALL 1° ANNO 2° SEMESTRE AA 2015/16

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Learning outcomes

The aim of the course is to provide the basic concepts of the chemistry with particular attention to the relationship between food consumption and production of food and the health of consumers as of operators involved in the food industry. In particular, students will be introduced to the complexity of food matrices and provided with the molecular basis for the understanding of food technology processes.

Syllabus

The main components (carbohydrates, lipids , proteins) and minority (vitamins , additives) of food matrices. Description of the biological activities and the modifications produced on these chemical compounds from food technology processes and storage, likeMaillard reaction and lipid oxidation. Description of the structure, function and pattern of use of the main food additives (colorants , preservatives and sweeteners. The undesirable substances in food.

Assessment methods and criteria

written exam with open questions

STUDENT MODULE EVALUATION - 2015/2016






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