CHIMICA DEGLI ALIMENTI E MERCEOLOGIA

Learning Objectives

• CHIMICA DEGLI ALIMENTI

  The module must provide students with the basic knowledge of food chemistry, the practical basis for a food-chemical analysis, the concepts of quality and genuineness of food. The course aims to provide adequate knowledge on nutrition, nutrition for the specialized and comprehensive training of students. The course intends to introduce students to the knowledge on the structure and properties of food constituents, mechanisms of the main alteration reactions, indicators and criteria for the quality and safety control of food products, organic production, foods of different origins, novelties in the agri-food sector.

• commodity science

  The course aims to provide students with in-depth knowledge of commodities and with particular reference to the chemical composition, the modifications induced by the technological processing treatments, the production technology and the regulations for commercial dissemination so that, within the profession, they can evaluate and identify the foods best suited to the needs of users. Furthermore, the course intends to provide the notions relating to the composition of the main food groups, in order to get to know them both from a nutritional and product point of view.

Course Structure

• CHIMICA DEGLI ALIMENTI

  The course is organized with lectures; the teacher presents in the classroom the specially prepared slides with which he explains in a very precise way the contents of the course.

• commodity science

  The course is organized with lectures; the teacher presents in the classroom the specially prepared slides with which he explains in a very precise way the contents of the course.

Detailed Course Content

• CHIMICA DEGLI ALIMENTI

  The growing interest in agronomy, the return to agriculture practiced with modern methods, the enhancement of typical agri-food products and a greater sensitivity towards proper nutrition as a factor of well-being have given impetus in recent years to the disciplines that are deal with these topics, also favoring the establishment of specific degree courses and new study fields. The module deals with the multiple aspects of food chemistry, the industrial processes to which food products are subjected in the transformation and conservation phase, the product classification and the complex legislative regulations on the subject. The organic and inorganic nutritional principles present in food are analyzed under the chemical, biochemical and nutritional aspect, the substances that derive from their transformations, those responsible for organoleptic characteristics, contaminants, additives, food safety and quality; then the causes of food alteration and traditional and innovative preservation methods are examined; finally, the various food groups are systematically treated from a chemical-commodity point of view, the industrial processes to which they are subjected or from which they derive, the innovations in the agri-food chain and the main methods of analysis.

• commodity science

  I MODULE

  Food resources: - History of nutrition - Food problem Soil resources: - Effects of agriculture on the environment - Biological agriculture - Biotechnologies Foodstuffs: - Bulk components of food - Biological value - Determination of the calorific value or caloric content

  MODULE II

  Preservation of food products: physical - chemical - biological methods - Packaging: main packaging materials - Labeling: - Fraud and sophistication - Food quality and safety (HACCP)

  MODULE III

  Waterfall - 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

• CHIMICA DEGLI ALIMENTI

  Attendance is compulsory.

  - Cabras Paolo - Martelli Aldo - CHIMICA DEGLI ALIMENTI - Piccin (testo suggerito)

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

• commodity science

  The teacher will deliver the teaching material in the classroom in the form of photocopies that summarize all the contents covered in the classroom and which are the subject of the exam.

  Further texts: commodity and food science manual G. Donegani G. Menaggia