Participation in the proposed educational activities and individual study will enable students to acquire the necessary knowledge to understand the fundamentals of food chemistry and the main food transformations, including the use of certain authorized additives and the relevant EU regulations. This knowledge will be useful for professionals in the workplace thanks to the critical and judgment skills acquired.
At the end of the course, students will be able to:
Lectures, seminars, visits to industry companies, analysis of educational material provided to students, practical laboratory exercises, and case studies.
Students with valid certification of physical or learning disabilities on file at the University who wish to discuss circumstances related to lectures, courses, and exams should speak with both the instructor and Professor Federico Scarpa (federico.scarpa@unige.it), the disability coordinator for the Polytechnic School.
Chemistry of Nutrients:
Substances Other Than Nutrients:
Organoleptic Properties of Food:
Processing, Preservation, and Gastronomic Transformations:
Additives and Contaminants:
Overview of the Chemical Composition of Common Foods:
Practical Laboratory Exercises:
Mannina L., Daglia M., Ritieni A. La chimica e gli alimenti - CEA Editore
Evangelisti F., Restani P. , Boggia R.. Prodotti dietetici. Chimica Tecnologia e Impiego - PICCIN Editore (III Edizione)
Altro materiale didattico fornito online (Aulaweb)
Ricevimento: Please, contact the lecturer by email at the following email address Raffaella.Boggia@unige.it
Ricevimento: At the Department of Pharmacy, University of Genoa, Viale Cembrano 4, 16148 Genova after appointment via email: Federica.Turrini@unige.it
https://corsi.unige.it/en/corsi/11758/studenti-orario
The timetable for this course is available here: EasyAcademy
Written exam consisting of 1 open-ended question (worth up to a maximum of 10/30) and 10 multiple-choice questions of equal value (2/30 each). No penalties will be applied for incorrect answers. The written test covers the material taught during the lessons and lasts 1 hour in the presence of the teacher. The papers and any corrections will be subsequently discussed with interested students.
It is mandatory to register for the exam through the student portal.
The exam aims to assess the knowledge acquired by the student and their ability to connect the topics covered in class, integrating purely chemical information with gastronomic implications.
The multiple-choice quizzes will verify the acquisition of basic concepts related to nutrients and non-nutrients, as well as their possible transformations during preservation and/or gastronomic preparations. The open-ended question will be formulated to allow students to demonstrate not only an adequate mastery of the acquired concepts but also the correct use of chemical terminology and the ability to connect the various topics covered. Additionally, the ability to synthesize the topics clearly and with appropriate terminology will be evaluated.
Details on how to prepare for the exam and the depth of coverage for each topic will be provided during the lessons.
Contact the instructor for further information not included in the course syllabus