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FOOD CHEMISTRY

CODE 66442
ACADEMIC YEAR 2019/2020
CREDITS 3 credits during the 1st year of 9288 DIETETIC STUDIES (L/SNT3) GENOVA
SCIENTIFIC DISCIPLINARY SECTOR CHIM/10
LANGUAGE Italian
TEACHING LOCATION GENOVA (DIETETIC STUDIES)
SEMESTER 2° Semester
MODULES This unit is a module of:
TEACHING MATERIALS AULAWEB

OVERVIEW

THE CHEMISTRY IN MY DISH

In this part specific chemical knolwdge about food are acquired 

AIMS AND CONTENT

LEARNING OUTCOMES

To be acquainted with the chemistry of nutrient compounds. To be familiar witth the chemical composition of foods both of animal and of vegetable origin.

 

TEACHING METHODS

Both traditional teaching techniques and liberal teaching techniques (working in groups starting from student perwsonale experiences) are employed

SYLLABUS/CONTENT

  • Food: definition and classification. The Mediterranean diet pyramid
  • Carbohydrates: nomenclature and chemical structure. The most important carbohydrates in animals and vegetable foods
  • Protein: nomenclature, chemical structure and distribution in foods. 
  • Lipids: nomenclature, chemical structure and distribution in foods. 
  • Inorganic element in foods: macro and micro essential elements elements
  • Vitamins: thei main food sources and their requirements
  • Virgin oli oils: their chemical composition and quality.
  • Vegetable oils obtained  from other fruits or from seeds: their main  characteristics of composition
  • Milk: chemical composition and nutritional value
  • Chemical compostion and nutritional value of cheese and yogurt
  • Chemical composition of egg and nutrient distribution in its yolk and white. The main properties of egg lipids and proteins.
  • La carne: composizione chimica e caratteristiche nutrizionali.
  • Meat: chemical composition and nutritional value
  • Fish: chemical composition and nutritional value. Possible contaminants
  • Cereal: chemical composition and nutritional value of cereals. Ntritional qualities of bread and pasta. 
  • Legumes:  chemical composition and nutritional value. Soy and its derivatives.

RECOMMENDED READING/BIBLIOGRAPHY

Evangelisti F. Restani P. Prodotti Dietetici - Chimica, tecnologia e Impiego - PICCIN Ed.

Cappelli P., Vannucchi V. Chimica degli Alimenti – Conservazione e Trasformazioni - Zanichelli

TEACHERS AND EXAM BOARD

Exam Board

MATILDE BORRIELLO

LIVIA PISCIOTTA

PAOLA ZUNIN (President and Coordinator of Integrated Course)

LESSONS

TEACHING METHODS

Both traditional teaching techniques and liberal teaching techniques (working in groups starting from student perwsonale experiences) are employed

LESSONS START

2 March 2017

Class schedule

All class schedules are posted on the EasyAcademy portal.

EXAMS

EXAM DESCRIPTION

Oral exam

ASSESSMENT METHODS

The student ability to integrate new knowledge  and to start from these learning for more detailed studies will be evaluated. The student should prove to

- have  a deep knowledge of food chemistry, 

- know the chemical modification caused in foods by cooking or industrial processing.

 

Exam schedule

Date Time Location Type Notes
21/01/2020 14:30 GENOVA Orale
11/02/2020 14:30 GENOVA Orale
16/06/2020 14:30 GENOVA Orale
07/07/2020 14:30 GENOVA Orale
21/07/2020 14:30 GENOVA Orale
08/09/2020 14:30 GENOVA Orale
22/09/2020 14:30 GENOVA Orale