First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Medicine
Course unit
FAM1027309, A.A. 2018/19

Information concerning the students who enrolled in A.Y. 2016/17

Information on the course unit
Degree course 5 years single cycle degree in
PHARMACY (Ord. 2009)
FA1732, Degree course structure A.Y. 2009/10, A.Y. 2018/19
bring this page
with you
Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination FOOD CHEMISTRY
Department of reference Department of Pharmaceutical and Pharmacological Sciences
E-Learning website
Mandatory attendance No
Language of instruction Italian
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

Teacher in charge ANTONELLA BERTAZZO CHIM/10

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses CHIM/10 Food Chemistry 6.0

Course unit organization
Period Second semester
Year 3rd Year
Teaching method frontal

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

Start of activities 25/02/2019
End of activities 14/06/2019
Show course schedule 2019/20 Reg.2018 course timetable

Examination board
Board From To Members of the board
7 Commissione a.a. 2019/20 02/12/2019 30/09/2020 BERTAZZO ANTONELLA (Presidente)
FERLIN MARIA GRAZIA (Membro Effettivo)
ZANCATO MIRELLA (Membro Effettivo)
PIOVAN ANNA (Supplente)
6 Commissione a.a. 2018/19 03/12/2018 30/09/2019 BERTAZZO ANTONELLA (Presidente)
FERLIN MARIA GRAZIA (Membro Effettivo)
ZANCATO MIRELLA (Membro Effettivo)
PIOVAN ANNA (Supplente)

Prerequisites: Students attending this course should have some base knowledge of organic and analytical chemistry.
Target skills and knowledge: The course is aimed at giving a wide knowledge on the chemical composition of the majority of food in order to evalute their energy intake and nutritional role. Principle analytical methodologies related to food quality control are explained.
Students will be also able to define main alterations occurring in food due to technological treatments of production and storage responsible of its expiry date.
Examination methods: The final assesment will be mainly based on a written test with two open questions regarding principle food themes discussed in class. If expressly required, oral examination is carried out.
Assessment criteria: The evaluation of the student will be based on his acquired knowledge of the main topics characterizing food quality such as composition, organoleptic aspects, production, shelf life and principle food analyses.
Course unit contents: Food composition and nutritional aspects. Food water content, water activity (aw) determination.
Physical and chemical properties, structure, occurrence and determination of food proteins, lipids and carbohydrates. Minerals and vitamins.
Drinking water aspects, chemical and physical analysis. Milk: control analytical methods, processing procedures . Dairy products. Butter. Olive oil. Fruit and oilseed oil. Hydrogenated oils. Margarines. Palm oil: relative issues. Cereals: wheat and milling products. Rice. Quinoa. Bread and pasta. Eggs, meat, ham and sausages, fish. Alcoholic beverages and fermentation. Wine. Food and nutrients main changes due to food technological and domestic processes and their relative nutritional implications. Food shelf life and additives.
Planned learning activities and teaching methods: The course includes lectures, discussions and occasionally seminars.
Additional notes about suggested reading: All the documents and materials used during the course (ppt presentation, articles etc) will be made available on the moodle platform of the Department DSF or directly distributed to students.
Copies of suggested food chemistry texts are accessed in the DSF library
Textbooks (and optional supplementary readings)
  • Cappelli-Vannucchi, Principi di Chimica degli alimenti. Bologna: Zanichelli, 2016. testo di studio Cerca nel catalogo
  • Cabras-Martelli, Chimica degli alimenti. Padova: Piccin, 2004. testo di studio Cerca nel catalogo
  • Cabras-Tuberoso, Analisi dei prodotti alimentari. Padova: Piccin, 2014. testo di consultazione Cerca nel catalogo
  • Calogero Rinallo, Piante alimentari. Padova: Piccin, 2018. testo di consultazione Cerca nel catalogo

Innovative teaching methods: Teaching and learning strategies
  • Lecturing
  • Case study
  • Loading of files and pages (web pages, Moodle, ...)
  • Learning journal

Innovative teaching methods: Software or applications used
  • Moodle (files, quizzes, workshops, ...)

Sustainable Development Goals (SDGs)
Zero Hunger Good Health and Well-Being Clean Water and Sanitation Sustainable Cities and Communities Responsible Consumption and Production