First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
FOOD SCIENCE AND TECHNOLOGY
Course unit
CHEMICAL AND PHYSICAL QUALITY OF FOOD PRODUCTS
AG03111650, A.A. 2014/15

Information concerning the students who enrolled in A.Y. 2013/14

Information on the course unit
Degree course Second cycle degree in
FOOD SCIENCE AND TECHNOLOGY
AG0064, Degree course structure A.Y. 2008/09, A.Y. 2014/15
N0
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Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination CHEMICAL AND PHYSICAL QUALITY OF FOOD PRODUCTS
Website of the academic structure http://www.agraria.unipd.it/it/didattica/offertadidattica.asp
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
Mandatory attendance No
Language of instruction Italian
Branch LEGNARO (PD)
Single Course unit The Course unit can be attended under the option Single Course unit attendance
Optional Course unit The Course unit can be chosen as Optional Course unit

Lecturers
Teacher in charge ANDREA CURIONI AGR/15

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses AGR/15 Food Sciences 6.0

Course unit organization
Period First semester
Year 2nd Year
Teaching method frontal

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Lecture 6.0 48 102.0 No turn

Calendar
Start of activities 01/10/2014
End of activities 24/01/2015
Show course schedule 2019/20 Reg.2017 course timetable

Examination board
Board From To Members of the board
7 Commissione a.a. 2018/19 01/12/2018 30/11/2019 CURIONI ANDREA (Presidente)
PASINI GABRIELLA (Membro Effettivo)
CRAPISI ANTONELLA (Supplente)
LANTE ANNA (Supplente)
MARANGON MATTEO (Supplente)
VINCENZI SIMONE (Supplente)
6 Commissione a.a. 2017/18 01/12/2017 30/11/2018 CURIONI ANDREA (Presidente)
PASINI GABRIELLA (Membro Effettivo)
CRAPISI ANTONELLA (Supplente)
LANTE ANNA (Supplente)
MARANGON MATTEO (Supplente)
VINCENZI SIMONE (Supplente)
5 Commissione a.a. 2016/17 01/12/2016 30/11/2017 CURIONI ANDREA (Presidente)
PASINI GABRIELLA (Membro Effettivo)
CRAPISI ANTONELLA (Supplente)
LANTE ANNA (Supplente)
VINCENZI SIMONE (Supplente)
4 Commissione A.A. 2015/16 01/12/2015 30/11/2016 CURIONI ANDREA (Presidente)
PASINI GABRIELLA (Membro Effettivo)
CRAPISI ANTONELLA (Supplente)
LANTE ANNA (Supplente)
VINCENZI SIMONE (Supplente)
3 Commissione A.A. 2014/15 01/12/2014 30/11/2015 CURIONI ANDREA (Presidente)
PASINI GABRIELLA (Membro Effettivo)
CRAPISI ANTONELLA (Supplente)
LANTE ANNA (Supplente)
VINCENZI SIMONE (Supplente)
2 Commissione A.A. 2013/14 01/12/2013 30/11/2014 CURIONI ANDREA (Presidente)
PASINI GABRIELLA (Membro Effettivo)
CRAPISI ANTONELLA (Supplente)
LANTE ANNA (Supplente)
VINCENZI SIMONE (Supplente)

Syllabus
Prerequisites: Knowledge required to follow the teaching refer to:
- Basic knowledge of general, inorganic and organic chemistry and biochemistry
- Basic knowledge of physics.
Target skills and knowledge: Students have to reach a specific knowledge:
- on the main classes of molecules and on specific compounds which are present in raw materials, processed foods and food ingredients and additives and on their interactions.
- on the factors and mechanisms involved in the sensorial and functional properties of raw materials and foods as affected by processing and conservation.

The skills to be acquired are the ability to critically evaluate the organoleptic and functional properties of raw materials, foods and ingredients and to plan their use in the preparation of quality foods.
Examination methods: The final exam consists of a written test containing 30 questions with multiple answers, among which the student must indicate the one or ones accurate. The 30 questions cover the entire program and will be aimed at assessing the knowledge gained and the ability to solve problems. The time allowed will be 60 minutes. In exceptional cases, if it proves necessary, the written test can be integrated with an interview.
Assessment criteria: The student competence will be evaluated considering the notions and concepts acquired and on the ability to use them for solving problems, as it will be assessed from the accuracy of the answers given to the written test and the possible interview.
Course unit contents: Introduction to the course. Food quality, complexity and evaluation. Aims of food science and technology. Foods as complex systems. Water and its interactions in foods. Fundamentals on solutions and their properties.
Shape and dimension. Food colour. Colour perception and measure. The main food pigments. Effects of food processing on colour. Colorants as food additives.
Food taste and flavour. Taste and aroma compounds. Origin and production of aroma compounds. Aroma analysis. Enhancement and modification of taste and flavour, sweeteners, flavour enhancers, aroma substances.
Foods as dispersed systems. Colloids and their properties. Instability and stabilisation of multiphasic food systems. Food surfactants and stabilisers.
Modification of the physical properties. Food hydrocolloids. Starch, cellulose, pectins, gums. Origin, chemistry and functionality.
The physical-mechanical properties of foods and food quality. Food rheology. Rheological measurements. Rheology and quality of wheat dough. The wheat gluten.
Planned learning activities and teaching methods: The course will be delivered mainly through lectures, complemented by direct discussion with the students. Seminars may be also provided.
Additional notes about suggested reading: The learning material is the copy of the slides used during the lessons, which will be provided online to students through the Moodle Platform using the link https://elearning.unipd.it/scuolaamv/
The use of the reference books listed below is recommended.
Textbooks (and optional supplementary readings)
  • Belitz, H.-D., Grosch, W., Schieberle, P., Food Chemistry. --: Springer, 2009. Cerca nel catalogo
  • Coultate, T. P., La chimica degli alimenti. --: Zanichelli, 2005. Cerca nel catalogo