First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Science
INDUSTRIAL CHEMISTRY
Course unit
FOOD CHEMISTRY
SC01101173, A.A. 2016/17

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

Information on the course unit
Degree course First cycle degree in
INDUSTRIAL CHEMISTRY
SC1157, Degree course structure A.Y. 2014/15, A.Y. 2016/17
N0
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Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination FOOD CHEMISTRY
Department of reference Department of Chemical Sciences
E-Learning website https://elearning.unipd.it/chimica/course/view.php?idnumber=2016-SC1157-000ZZ-2016-SC01101173-N0
Mandatory attendance
Language of instruction Italian
Branch PADOVA
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 ELISABETTA SCHIEVANO CHIM/06
Other lecturers PAOLO PASTORE CHIM/01

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses CHIM/01 Analytical Chemistry 2.0
Core courses CHIM/04 Industrial Chemistry 1.0
Core courses CHIM/02 Physical Chemistry 1.0
Core courses CHIM/03 General and Inorganic Chemistry 1.0
Core courses CHIM/06 Organic Chemistry 1.0

Course unit organization
Period Second semester
Year 1st 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 27/02/2017
End of activities 09/06/2017
Show course schedule 2019/20 Reg.2014 course timetable

Examination board
Board From To Members of the board
1 a.a.2018/19 20/01/2014 30/11/2019 SCHIEVANO ELISABETTA (Presidente)
PASTORE PAOLO (Membro Effettivo)

Syllabus
Prerequisites: Organic chemistry 1, Analytical chemistry 1, Organic chemistry 2, Analytical chemistry 2
Target skills and knowledge: The course aims to provide knowledge on the chemical composition and structural characteristics of the main components present in foods with particular reference to the transformations that they undergo during cooking or industrial processes. The course also provides the knowledge on the main analytical methods for analysis of foods.
Examination methods: Written
Assessment criteria: The evaluation of the preparation of the student will be based on the level of knowledge of topics dealt during the lessons
Course unit contents: 1. Important food constituents:
Amino Acids, Peptides, Proteins
Physical Properties of Amino Acids and peptides, Conformation of proteins. Essential amino acids and biological value of proteins. Functional properties and chemical reaction of protein. The Maillard reaction.

Carbohydrates:
-Monosaccharides and oligosaccharides: relative sweetness, chemical reactions and derivatives (reduction, oxidation and caramelization). Sucrose Extraction from bee and sugarcane.
- Polysaccharides: Starch, occurrence, Isolation , Structure and Properties of Starch Granules , of Amylose and of Amylopectin, Modified Starches, pectin alginates, agar, carrageenans. Hydrolysis of starch.

Lipids
-Saponifiable lipids: oils and fats, Physical Properties of Fatty Acids and Triacylglycerols (TG), Changes in acyl lipids of food, enzymatic hydrolysis, peroxidation of unsaturated acyl lipids. Waxes, phospholipids, emulsifiers.
Unsaponifiable lipids

- Vitamins

- Food additivies

- Pigments

- Flavour
Aroma compunds and molecular bases of taste.

2. Important food groups:
Milk, and Dairy Products meat, Eggs; Cereals and Cereal Products, Edible Fats and Oils, Alcoholic Beverage.

3. Food analysis
- Introduction to the food analysis
- Sensorial characteristics
- Preliminary analysis: determination of water, density, pH
- Example of a complete analysis of food
- Chromatographic analysis of acidic and sterolic composition of fats
- Spectrophotometric analysis of oils
- Notes on the analysis of some foods: milk, oil, wine, water
- Individuation of sophistications
- Traceability of foods
- Determination of some foods contaminants: ocratoxines, nitrosoamines biogenic amines, pesticides, etc.
- NMR in food analysis
Planned learning activities and teaching methods: The course takes place through lectures in the classroom using slides that are subsequently made available to students.
Additional notes about suggested reading: Handouts and students’ notes.
Recent papers published in food analysis journals (Food. Chem., J. Anal. Food Chem., etc.)
Textbooks (and optional supplementary readings)
  • T. P. Coultate, La chimica degli alimenti. Bologna: Zanichelli, 2005. Cerca nel catalogo
  • P. Cappelli, V. Vannucchi, Chimica degli Alimenti. --: Zanichelli, 2005. Terza edizione Cerca nel catalogo
  • F. Tateo, N. Bononi, Guida all'Analisi Chimica degli Alimenti. --: ARS, 2003. Volume 10 Cerca nel catalogo
  • AOAC (Association of Official Analytical Chemists), Official methods of analysis. --: --, --. 17th edition Cerca nel catalogo
  • H.-D. Belitz, W. Grosch, P.Schieberle, Food Chemistry. --: Springer, 2009. 4th revised extended edition Cerca nel catalogo