Main components of food: carbohydrates, lipids, proteins. Molecular transformations in food: Maillard reaction, Strecker degradation, rancidity, hydrolysis. Chemical composition of the main foods. Correlation between chemical structure and properties of molecules present in food: starch, pectines, phospholipids. Molecules that impart colour, taste and smell. Molecules that contaminate food. Physical and chemical preservation methods.
Lesson notes.
Textbooks:
1) T. P.Coultate “Food. The Chemistry of its Components” 5th edition RCS, 2009.
2) P. Cabras, A. Martelli, "Chimica degli alimenti“, Ed. Piccin (Padova, 2004) 3)P. Cappelli, V. Vannucchi "Chimica degli alimenti-Conservazione e trasformazioni" Ed. Zanichelli (Bologna, 2004)
Learning Objectives
Chemical, physico-chemical and physical modifications of food components, as related to the processing and preservation technology.
Prerequisites
Basic courses in inorganic and organic chemistry and physical chemistry
Teaching Methods
frontal lectures
Further information
Office hours: by appointment to be requested by e-mail. (fabrizio.machettiATunifi.it)
Type of Assessment
Oral final examination.
Course program
Main components of foods. Foods as chemical substances: carbohydrates, lipids, proteins. Molecular transformations in food: Maillard reaction, Strecker degradation, rancidity, hydrolysis. Chemical composition of the main foods. Correlation between chemical structure and properties of molecules present in food: starch, pectins, phospholipids. Molecules that impart colour, taste and smell. Molecules that contaminate food. Physical and chemical preservation methods.