Prevention sciences applied to hygiene and food education - CHIMICA DEGLI ALIMENTI
To show the organization of the course that includes this module, follow this link 
Course organization
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.
At the end of the course the student will be able to understand the rationale that underlies the composition of a food and will have the ability to apply the acquired knowledge to evaluate the quality of raw materials and the finished product according to the processes of transformation and conservation applied.
The main components (carbohydrates, lipids, proteins) and minority components (vitamins, additives) of food matrices. Description of biological activities and modifications induced on these chemical compounds by the processes of food technology and conservation, such as Maillard reaction and lipid oxidation. Description of the structure, function and method of use of the main food additives, in particular preservatives and antioxidants. Introduction to undesirable substances in food.
| Reference books | |||||
| Author | Title | Publisher | Year | ISBN | Note |
| Cabras Martelli; Piccin Editore. | “Chimica degli alimenti” | Piccin | 2004 | ||
| T.P. Coultate | La chimica degli alimenti | Zanichelli | |||
| Patrizia Cappelli e Vanna Vannucchi | Principi di chimica degli alimenti | Zanichelli | 2016 | 978-88-08-62123-8 | |
The exam will be written, with open questions.
To pass the exam, students will have to demonstrate:
- to know the chemical characteristics of the different classes of substances that make up a food and the function that they have within the system
- the modifications that they undergo during processing and preservation
- know how to apply such knowledge in order to solve application problems
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