Academic Year 2019/2020 - 1° Year
Teaching Staff Credit Value: 6
Scientific field
Taught classes: 42 hours
Term / Semester:

Learning Objectives

  • integrated course of food chemistry

    COURSE OBIECTIVES - the purpose of the course Food Chemistry are to cure many human diseases using the food according to the principle of Hippocrates "Make that your food be your medicine" and also to choose the foods good for feeding and thediet.

  • Commodity science

    The course aims to provide students with in-depth knowledge of commodities and with particular reference to the chemical composition, the changes induced by technological processing treatments, the production technology and the legislation for commercial distribution so that, within the profession, they can evaluate and identify the foods best suited to the needs of the user. In addition, the course aims to provide the concepts relating to the composition of the main food groups, for the purposes of their knowledge both from a nutritional and product-related standpoint.

Course Structure

  • integrated course of food chemistry

    the lesson is in the form of lectures and since this year I have been teaching in interactive mode acting as a facilitator of the comparison and discussions with and among the students.

  • Commodity science

    The course is organized with lectures of three hours each divided into one day a week; the lecturer presents in the classroom the specially prepared slides with which he explains the course contents in a very precise way; furthermore, the lessons are enriched by discussions on the topics covered, testimonies in the classroom, by case studies, etc.

Detailed Course Content

  • integrated course of food chemistry

    - Elements of Agricolture conventional, Oganic, Biodynamic, Quantum and also Quantum Medicine, Homeophaty, Phytoterapy, Spagiria, Bach Flowers. Acid and alkaline foods nourisching.

    - NUTRIENTS - food and nutrition - carbohydrates - protides - mineral - vitamin - water - wine description.

    - FOOD VEGETABLE - cereals - olive oil - seed oil, fats and margarine, hydrogenated fats - fruit and vegetable.

    - FOOD NERVE - cocoa - tè and coffeè.

    - FOOD ANIMAL - meat - fish products - butterr - cheese - eggs - honey.

    - FOOD SUPPLEMENTS - health food - nutrition - probiotic food - food new concept - nutraceuticals.

    - BEVERAGE - wine - water - beer - spirits.

    - UNDESIRABLE SUBSTANCES -pesticides - mycotoxins - toxins plant - toxic metals - allergens.

  • Commodity science


    Food resources:

    - History of nutrition

    - Food problem

    Soil resources:

    - Effects of agriculture on the environment

    - Biological agriculture

    - Biotechnology


    - Mass components of food

    - Biological value

    - Determination of calorific value or caloric content



    - Preservation of food products: physical - chemical - biological methods

    - Packaging: main packaging materials

    - Labeling:

    - Fraud and sophistication

    - Food quality and safety (HACCP)



    - Water

    - Vegetable fats: olive oil, seed oils, vegetable margarines

    - Animal fats: butter, lard, fish oils

    - Foods rich in proteins: eggs, meat, fish, milk and derivatives

    - Foods rich in carbohydrates: flours, bread, pasta, rice

    - Sweeteners: cane and beet sugar, honey

    - Alcoholic beverages: wine and beer

    - Non-alcoholic drinks: fruit juices

Textbook Information

  • integrated course of food chemistry

    1) Cabras Paolo - Martelli Aldo - CHIMICA DEGLI ALIMENTI - Piccin

    2) Cabras Paolo - Tuberoso Carlo I.G. - ANALISI DEI PRODOTTI ALIMENTARI - Piccin

  • Commodity science

    Lecture notes provided to students during the course.

    In-depth texts:

    manual of commodity and food science

    G. Donegani G. Menaggia