|SCIENTIFIC DISCIPLINARY SECTOR
Food chemistry is the science that deals with the chemical composition of foods, the chemical structure and properties of food constituents (macronutrients, micronutrients and substances other than nutrients) and the chemical changes that foods and their constituents undergo during the processing and conservation techniques.
AIMS AND CONTENT
The course aims at enhancing the chemical knowledge of different nutrients and examining the effect of different processing methods on the chemical composition of common foodstuffs. The possible addition of allowed additives is also discussed together with the EU legislation frame. This preliminary information is then used for studying the chemical composition of foods, both of animal and of vegetable origin, which are framed in a nutritional and regulatory perspective.
AIMS AND LEARNING OUTCOMES
The main educational objectives are:
• build a base of chemical knowledge on the different classes of nutritional principles present in food, also starting from personal experiences;
• apply this knowledge to some foods widely consumed or widely used as ingredients;
• favor the development of a critical spirit that allows the development of an autonomous point of view in the face of the multiple requests received from the media regarding issues relating to the relationship between food and health;
• critically assess the real impact on health of the possible presence of beneficial and / or harmful substances of different origins.
At the end of the module the student will be able to:
• summarize the different topics covered;
• identify the best sources of the different essential nutrients;
• identify the possible risks that essential nutrients are lost as a result of chemical reactions during industrial and household treatments;
• connect the different topics covered;
• estimate the possible role of different foods in a balanced diet;
• evaluate the role and the quality of some basic foods and their derivatives in a balanced diet.
Frontal lessons encouraging the active participation of students.
The slides of the lessons and any further didactic material (in-depth material, self-assessment quiz) will be made available on Aulaweb and / or Teams.
- Teaching support used by the teacher: official website of the Ministry of Agricultural, Food and Forestry Policies, the Ministry of Health, the European Food Safety Authority (EFSA), the SINU (Italian society of human nutrition, the ODS ( Office or Dietary Supplements), INRAN databases, European Union portal, AulaWeb.
The chemistry of the different classes of nutrients.
Overview of the main classes of substances other than nutrients (eg. pigments, odorous substances, ...).
The main processing and preservation processes used in the food sector and the main modifications they induce on the chemical composition of common food products.
Food additives and contaminants.
The chemical composition of some widely consumed foods (eg milk and derivatives, cereals and derivatives, legumes, olive and seed / oily fruit oils), the technologies used for their production and their chemical-merceological characteristics.
Evangelisti F. Restani P. Prodotti Dietetici - Chimica, tecnologia e Impiego - PICCIN Ed.
Cabras, A. Martelli. Chimica degli Alimenti – PICCIN Editore
Cappelli P., Vannucchi V. Chimica degli alimenti - ZANICHELLI Editore
Mannina L., Daglia M., Ritieni A. La chimica e gli alimenti - CEA Editore
TEACHERS AND EXAM BOARD
Ricevimento: Please, contact the lecturer by email at the following email address Raffaella.Boggia@unige.it
RAFFAELLA BOGGIA (President)
PAOLA ZUNIN (President Substitute)
For lessons start and timetable go to the link: https://easyacademy.unige.it/portalestudenti/
Please check the module Aulaweb page for timetable updates dependent on the sanitary and epidemic situation.
The exam is oral, lasts about 30 minutes and takes place in the presence of two lecturers. After an initial introduction question, the interview aims to ascertain the student's ability to connect the topics covered, integrating purely chemical information with their nutritional implications.
For any questions about the program and the activities of the module, contact the lecturer by email (Raffaella.Boggia@unige.it).
Students with Specific Learning Disability (SLD) certification, disability or other particular educational need are advised to contact the lecturers at the beginning of the teaching module to agree on teaching and exam methods which, in compliance with the educational objectives of the same module, provide suitable compensatory tools.