CHIMICA DEGLI ALIMENTI E MERCEOLOGIA

Module CHIMICA DEGLI ALIMENTI

The module aims to provide students with fundamental knowledge in the field of food chemistry, focusing attention on the principles of food legislation, on control, on the chemistry of various foods, on organic products, GMOs, on food additives and contaminants

The teaching methodology of the course includes lectures through the use of video projector and overhead projector, followed by analysis and discussion of case studies

If the teaching is given in a mixed or remote mode, the necessary changes may be introduced with respect to what was previously stated, in order to respect the program envisaged and reported in the syllabus.

Knowledge of basic concepts of inorganic and organic chemistry.

Foods between nutrition and well-being

Principles of food law

Food authentication

Food preservation methods

Mineral salts: General information

Lipid foods: General information and nutraceutical aspects, Olive oil, Butter,

Protein foods and food supplements

Cereals: General information and nutraceutical aspects, Wheat, Rice

Coffee, tea, cocoa and alcoholic drinks

Anti-nutritional factors

Contaminants and food additives

- Luisa Mannina (Editor), Maria Daglia (Editor), Alberto Ritieni (Editor). Chemistry and Food. Nutrients and Nutraceutical Aspects - CEA, Zanichelli

- Patrizia Cappelli, Vanna Vannucchi, FOOD CHEMISTRY - Conservation and Transformations, Zanichelli

Oral exam

Verification of learning can also be carried out electronically, should conditions require it.

Information for students with disabilities and/or SLD

To guarantee equal opportunities and in compliance with the laws in force, interested students can request a personal interview in order to plan any compensatory measures, based on the educational objectives and specific needs.

Not suitable

• Knowledge and understanding of topic: significant deficiencies and inaccuracies. Analysis and synthesis skills: irrelevant, frequent generalizations. Use of references: completely inappropriate • 18–20 Knowledge and understanding of topic: very modest, obvious imperfections. Analysis and synthesis skills: barely adequate. Use of references: barely appropriate

• 21–23 Knowledge and understanding of topic: slightly more than adequate knowledge. Analysis and synthesis skills: fair analysis and synthesis skills, argues logically and coherently. Use of references: uses standard references

• 24–26 Knowledge and understanding of topic: good knowledge. Analysis and synthesis skills: has good analysis and synthesis skills, arguments are presented coherently. Use of references: uses standard references

• 27–29 Knowledge and understanding of topic: more than good knowledge. Analysis and synthesis skills: has notable analysis and Synthesis. Use of references: has explored the topics in depth

• 30–30 cum laude Knowledge and understanding of the topic: excellent knowledge. Analysis and synthesis skills: has excellent analysis and synthesis skills. Use of references: significant in-depth analysis

The most common exam questions will be covered throughout the course


Food preservation - Fat-soluble and water-soluble vitamins
- Cereals: wheat, rice, corn and their derivatives - Fatty foods: 
animal and vegetable proteins - Olive oil, butter, functional foods, dietary foods and
fat-based supplements - Maillard reaction - contaminants and additives in
foods.