Academic Year 2017/2018 - 1° Year
Teaching Staff Credit Value: 6
Teaching Mode: Traditional lectures
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.


    Teaching is intended to provide students with the basic knowledge needed to analyze and clarify the causes of changes in production techniques and the effects that these changes generate on the industrial system. The path identified for the achievement of these goals is the illustration and analysis of the many attributes of the Food Commodity in its continuous dynamism also in relation to relevant phenomena data such as the stages of the innovative process and the production cycles.

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.



    Food Resources:

    - Food history

    - Food problem

    Soil Resources:

    - Effects of agriculture on the environment

    - Biological agriculture

    - Biotechnology


    - Mass components of food

    - Biological value

    - Determination of calorific value or calorific value



    - Conservation of food: 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 margarine

    - Animal fat: butter, lard, fish oils

    - Protein-rich foods: eggs, meat, fish, milk and derivatives

    - Foods rich in glucids: flour, bread, pasta, rice

    - Edulcorants: cane sugar and beetroot, honey

    - Alcoholic drinks: wine and beer

    - Non-alcoholic beverages: 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


    - MANUALE DI MERCEOLOGIA E SCIENZA DELL'ALIMENTAZIONE - G. Donegani G. Menaggia - Franco Lucisano Editore

    - there will also be deliveries during the course.