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

Prevention sciences applied to hygiene and food education - CHIMICA DEGLI ALIMENTI

Course code
Name of lecturer
Gianni Zoccatelli
Number of ECTS credits allocated
Academic sector
Language of instruction
TPALL 1° ANNO 2° SEMESTRE dal Feb 1, 2020 al May 31, 2020.

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

Lesson timetable

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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.

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

Assessment methods and criteria

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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