Academic Year 2020/2021 - 1° Year
Teaching Staff Credit Value: 6
Scientific field
Taught classes: 42 hours
Term / Semester:

Learning Objectives


    The food chemistry module must provide students with the knowledge behind food chemistry, the practical basis for a chemical-food analysis, the concepts of food quality and authenticity. The course aims to provide the student with applied skills related to chemical transformations that take place at the expense of food during technological processes. In addition, the student will develop critical communication and judgment skills in relation to the main food frauds and major food safety emergencies.

  • Commodity science

    The course aims to provide students with in-depth knowledge of merceology and with particular reference to chemical composition, modifications induced by technological processing treatments, production technology and regulations for commercial diffusion so that, within the profession, they can evaluate and identify the foods most suitable for the needs of users. In addition, the course aims to provide the notions related to the composition of the main food groups, for the purpose of their knowledge both from a nutritional and product point of view.

Course Structure


    During the lessons will be discussed the general issues related to the main transformations at the expense of food during technological treatments.

    The main issues related to food authenticity and food safety will also be discussed.

  • Commodity science

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

    The course, of 3 CREDITS, is organized in 3 teaching modules and requires a total workload of 78 hours (lectures: 21 hours; individual study: 60 hours). The course program is programmed to mark the topics in a consequential and homogeneous way.

Detailed Course Content


    The course deals with food chemistry and food safety issues, the authenticity of food and the main analysis techniques that can be used for its evaluation.

    - NUTRIENTS - Food and Nutrition - Carbohydrates - Protids - Minerals - Vitamins - Water - Organoleptic Characteristics.

    - ANIMAL FOODS - Cereals - Olive Oil - Seed oils, fats and margarine, hydrogenated fats, fruits and vegetables.

    - NERVE FOODS - cocoa, tea and coffee.

    - FOODSTUFFS OF ANIMAL ORIGIN - meat - fish products - butter - cheese - eggs - honey.

    - FOOD SUPPLEMENTS - dietary products - dietary supplements - probiotic foods - newly designed food products - nutraceuticals.

    - DRINKS - wine - vinegar - beer.
    -UNDESIRABLE SUBSTANCES - pesticides - mycotoxins - plant toxins - toxic metals - allergens.

  • Commodity science


    Food resources:

    - History of nutrition

    - Food problem

    Soil resources:

    - Effects of agriculture on the environment

    - Organic farming

    - Biotechnology


    - Mass components of food

    - Biological value

    - Determination of calorific or caloric content


    - Preservation of foodstuffs: physical - chemical - biological methods

    - Packaging: main packaging materials

    - Labelling:

    - 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 protids: eggs, meat, fish, milk and derivatives

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

    - Sweeteners: cane and beet sugar, honey

    - Alcoholic beverages: wine and beer

    - Non-alcoholic beverages: fruit juices

Textbook Information

  • Commodity science

    Manuale di merceologia e scienza dell’alimentazione

    G. Donegani G. Menaggia

    Mecerologia degli alimenti

    di Lolita Liberatore - Franco Angeli - 2015