The course aims to examine some classes of compounds widely used in the food industry, highlighting the correlation between chemical structure (presence of functional groups, steric characteristics and lipophilic), activities, interaction with specific receptors (organoleptic properties, sensory, etc.). And stability in various chemical and physical conditions.
teacher profile teaching materials
Foods between nutrition and well-being. Simple and complex foods, nutritional principles. Food quality and safety.
ORGANIC MOLECULES IN FOODS
CARBOHYDRATES. Classification and nutritional role. Structure and chemical-physical properties of the main monoses, bioses, polyoses, natural or modified. Intrinsic reactivity and technological artefacts.
POLYMERS and POLYSACCHARIDES. General information, classes of compounds. Nomenclature, diffusion, and chemical-physical properties of polymers. Natural polymers and synthetic polymers. Use and presence of polymers in foods. Biosynthesis and synthesis of polymeric materials.
FIBER and PROBIOTICS. Analytical techniques (SEC, GPC, CE, and rheometer) were applied to characterize polymers.
LIPIDS. General information, classes of compounds. Nomenclature, diffusion, and physico-chemical properties of saturated, monounsaturated and polyunsaturated fatty acids. Biosynthesis of unsaturated fatty acids. Acylglycerols. Theories of fatty acid distribution in TAGs, biosynthesis. Polar lipids: biological and nutritional role. Modifications induced in lipids by oxygen, light, heat, biocatalysts, etc. Evaluation of the state of conservation of fats. Unsaponifiable compounds. Analytical techniques applied to the characterization of lipids (DSC and TGA).
PROTEINS and AMINO ACIDS. Natural amino acids: nomenclature and structural classification. Physical properties and main reactivity. Essential amino acids. Limiting amino acid. Protein quality. Classes of proteins in foods and protein sources. Analytical techniques applied to the characterization of proteins (chromatography, PAGE and ELISA).
ANTIOXIDANTS. Radical reactions and food deterioration. Food additives. Classification and requirements. Stabilizers. Antimicrobials. Natural and synthetic emulsifiers. Modifiers of organoleptic characteristics. SWEETENERS.
OLIVE OIL and SEED OIL.
Characteristics of oils obtained from olive processing. Chemical composition.
SEED OILS. General information, production and refining technologies: effects of technological treatments. Frying
Composition of the main seed oils
MILK
Definition, classification, and composition of cow's milk's protein and lipid fractions. Defects and alterations, Lactose intolerance, fructose, galactosemia, and diabetes.
GENETICALLY MODIFIED FOODS (GMO).
L.Mannina, M.Daglia, A.Ritieni La Chimica e gli Alimenti (nutrienti e aspetti nutraceutici)
H.D. Belitz-W.Grosch-P.Schieberle: Food Chemistry 4^ ed.(Springer Verlag) (o precedenti edizioni)
Programme
GENERAL PARTFoods between nutrition and well-being. Simple and complex foods, nutritional principles. Food quality and safety.
ORGANIC MOLECULES IN FOODS
CARBOHYDRATES. Classification and nutritional role. Structure and chemical-physical properties of the main monoses, bioses, polyoses, natural or modified. Intrinsic reactivity and technological artefacts.
POLYMERS and POLYSACCHARIDES. General information, classes of compounds. Nomenclature, diffusion, and chemical-physical properties of polymers. Natural polymers and synthetic polymers. Use and presence of polymers in foods. Biosynthesis and synthesis of polymeric materials.
FIBER and PROBIOTICS. Analytical techniques (SEC, GPC, CE, and rheometer) were applied to characterize polymers.
LIPIDS. General information, classes of compounds. Nomenclature, diffusion, and physico-chemical properties of saturated, monounsaturated and polyunsaturated fatty acids. Biosynthesis of unsaturated fatty acids. Acylglycerols. Theories of fatty acid distribution in TAGs, biosynthesis. Polar lipids: biological and nutritional role. Modifications induced in lipids by oxygen, light, heat, biocatalysts, etc. Evaluation of the state of conservation of fats. Unsaponifiable compounds. Analytical techniques applied to the characterization of lipids (DSC and TGA).
PROTEINS and AMINO ACIDS. Natural amino acids: nomenclature and structural classification. Physical properties and main reactivity. Essential amino acids. Limiting amino acid. Protein quality. Classes of proteins in foods and protein sources. Analytical techniques applied to the characterization of proteins (chromatography, PAGE and ELISA).
ANTIOXIDANTS. Radical reactions and food deterioration. Food additives. Classification and requirements. Stabilizers. Antimicrobials. Natural and synthetic emulsifiers. Modifiers of organoleptic characteristics. SWEETENERS.
OLIVE OIL and SEED OIL.
Characteristics of oils obtained from olive processing. Chemical composition.
SEED OILS. General information, production and refining technologies: effects of technological treatments. Frying
Composition of the main seed oils
MILK
Definition, classification, and composition of cow's milk's protein and lipid fractions. Defects and alterations, Lactose intolerance, fructose, galactosemia, and diabetes.
GENETICALLY MODIFIED FOODS (GMO).
Core Documentation
P.Cabras-A.Martelli: Chimica degli Alimenti (Piccin).L.Mannina, M.Daglia, A.Ritieni La Chimica e gli Alimenti (nutrienti e aspetti nutraceutici)
H.D. Belitz-W.Grosch-P.Schieberle: Food Chemistry 4^ ed.(Springer Verlag) (o precedenti edizioni)
Attendance
Attendance not mandatory