The course provides basic knowledge on the chemical and physical characteristics of macronutrients and specific knowledge on some widely consumed foods.
The course deals with foods with healthy properties, with particular attention to some food supplements. A brief overview of food preservation methods is also included
Chimica degli Alimenti di Cabras -Martelli, Piccin Editore, Padova 2004.
La Chimica e gli Alimenti, Nutrienti e aspetti Nutraceutici – Mannina, Daglia, Ritieni, CEA edizioni, 2019.
Prodotti dietetici di Evangelisti Restani, Piccin Editore, Padova 2010
Principi di chimica degli Alimenti, conservazione e trasformazione e normativa, di Vannucchi Cappelli, Zanichelli editore 2016.
Learning Objectives
The student will have to acquire both basic chemical and physical knowledge of macronutrients and on the reactivity between the different macronutrients in food. The special part provides for the knowledge of the composition and quality characteristics of specific foods widely present in our diet. The student will also have to acquire food skills and integration between the contents of the general part of the course and the monographic topics dedicated to specific, ability to process the information on the label, to identify foods with greater health potential. The course also aims to induce a sense of responsibility, and respect for ethical and environmental issues related to the topic of food.
Prerequisites
It is required a basic knowledge of general chemistry , organic chemistry and biochemistry
Teaching Methods
The course is structured in lectures with the possibility of inserting in-depth seminars with the involvement of external experts.
1 CFU will be dedicated to blended teaching in accordance with the University program.
Further information
The course is structured in lectures with the possibility of inserting in-depth seminars with the involvement of external experts.
Type of Assessment
Registration for exams can only be done online. The exam will consist of an oral exam during which you will also be asked to produce schemes, chemical structures, schemes etc.
In case of restrictions due to COVID, the exam will be organized in a written pre-test of 30 min + an oral integration. The outcome of the written test does not preclude access to the oral test. The written test will consist of 1 open question and multiple choice questions.
Enrolled students will receive instructions to take the written test to be held on the university's e-learning platform.
For the final grade, the outcome of the written test, the ability to integrate the various topics and the clarity of presentation during the oral test will be taken into account.
Course program
Lipids: classification, chemical structure and auto-oxidation process. Role and mechanisms of action of antioxidants, evaluation methods of the state of oxidative an edible fat. Comparison between the different characteristics of dietary fats: cooking effects on lipids.
Proteins: definition, main physical and chemical characteristics, solubility and surface properties, denaturation, protein nutritional indices; use of enzymes in the food field.
Carbohydrate (oligo-and polysaccharides) main chemical and physical characteristics. The Maillard reaction in food and major products. Role of polysaccharides in the formulation of the foods.
Dietary Fiber: definition and types, soluble fiber and fermentable and SCFA; distribution in food and fiber physiological functions.
Cow's milk, composition; comparison with other milks; major thermal treatments and effects on the final milk’s composition. Characteristic of infant milks . Main methods applied for quality control. Lactose intolerance
Cheese: composition, main production methods; effects of aging and the main classification criteria. Examples certain types of cheese.
Vegetable oils: crushing methods for the obtaining of virgin olive oils, the composition in macro and micronutrients of the oils deriving from the olive. unsaponifiable composition; the phenolic fraction and its health effects on human. Extraction processes for seed oils; and refining process . Comparison of the different vegetable oils with respect to extra virgin olive oils; a focus on palm oil.
Cereals: description of rice and wheat kernels, distribution of macro and micro components. Methods of obtaining and characteristics of the wheat flour.
Celiac disease problem, raw materials used and banned in food for celiac; normative references, examples of products on the market.
Phenols in plant foods: main functions, chemical classes ,distribution in the diet; nutraceuticals effects of some phenols.
Main causes of food degradation. Brief description of the main chemical and physical methods of food preservation.
Food additives: normative references, definition of ADI examples
The problem of mycotoxin in food, with a focus on the cereals
Fermented cereals: general aspects and specific examples.
Potatoes: description of the different and colored varieties and problem of acrylamide.
Coffee: production, composition, processing and biological effects.
Food supplements: general aspects and some examples on products based on botanicals.
Sustainable Development Goals 2030
During the course, reference is made to crucial issues related to food sustainability. In particular: i) how to reduce / avoid food waste, ii) identify new possible protein sources of plant origin,
iii) how to deal with problems related to intensive cultivation and soil degradation (e.g. modern grains and ancient grains), iv) how to identify recovery strategies for agri-food by-products (e.g. from the milling of olive oil, from the extraction of oil seeds, or from the production of pomegranate juice).