Chemical physical aspects, functional properties of carbohydrates, proteins, lipids, describe composition, methods and main quality requirements of foods: milk, butter, cheese and yoghurt, vegetal oils, cereals and past, dietary fiber, Phenolics in foods General method sampling, of extraction, fractionation and purification procedures on cartridges (SPE); HPLC/DAD. Practical: gluten evaluation, L/L extraction, HPLC/DAD analysis phenolic compounds from olive oils and complex phenolic extracts
Chimica degli Alimenti di Cabras -Martelli, Piccin Editore, Padova 2004
2) Food Chemistry di O. R. Fennema, Marcel Dekker NewYork,
3) Food Chemistry di Belitz Grosch 2° ed , 1999 Springer Verlag,
4) La chimica degli Alimenti di Tom P. Coultate, Zanichelli editore 2004
Learning Objectives
The course will be divided into two sections: the first part will be devoted to the description of the main macronutrients, the second will deal in more detail specific foods in terms of composition and obtaining processes. During the course it will also refer to the control and analysis of the major issues related to food security.
The student will acquire both basic knowledge on the main characteristics of macronutrients and specific knowledge on the composition and quality characteristics of widely used foods
The course aims to provide knowledge on issues related to sampling, the general methods of sample preparation before the instrumental analysis, the interpretation of analytical data obtained mainly by HPLC / DAD.
Type of Assessment
The final exam consists of an oral examination to determine the basic knowledge acquired and to discuss the results obtained from laboratory experiences. Students are required to submit a written report on the laboratory within a maximum of two months from the end of the laboratory exercises carried out.
Course program
Carbohydrates: main chemical-physical characteristics, and their role in food.
Proteins: main chemical-physical characteristics, and their role in food.
Lipids: chemical structure and autoxidation process.
Milk composition, the main analysis for quality control and process of pastorization
Cheeses: composition, obtaining and main features.
Extra virgin olive oil: preparation methods, composition and comparison with other seed oils
Kernels of rice and wheat and characteristics of flours and pasta.
The phenolic components in plant foods.
Food additives: legal references, examples of same classes.
Indications of the liquid and solid food sampling criteria. Methods of sample preparation by liquid / liquid and solid-liquid extractions of reversed phase and Extrelut cartridge. Recalls of chromatography: capacity concepts, efficiency, resolution. HPLC / DAD system; development of a chromatographic method. General characteristics of the reverse phase columns used for HPLC analysis.
Practise. Preparation of phenolic extracts from various plant matrices and their analysis HPLC / DAD. Exercises on capital management software for the extrapolation of UV-Vis spectra of secoiridoids, anthocyanins, simple phenols etc ; methods of quantitative analysis for complex mixtures