Food chemistry and analysis

A.Y. 2020/2021
8
Max ECTS
80
Overall hours
SSD
AGR/15
Language
Italian
Learning objectives
The educational objective of the course is to provide students knowledge on the main macro-micronutrients present in food matrices, the chemical and physical properties and the reactivity of these components. The course provides also the knowledges concerning the chemical composition of the food products for their evaluation under the nutritional profile and the standard of commerce. Finally the course will give the knowledge of applied analytical chemistry necessary for the evaluation of a food product.
Expected learning outcomes
At the end of the course the student will have knowledge of the chemical components present in foods and their role for compositional, nutritional, technological and analytical methods, official or otherwise, for food control. The acquired Knowledge will enable the student to perform simple analysis using the basic analytical instrumentation and decide which to perform the classification by type of food with particular reference to quality control and authenticity. The student will be able to attend a food chemistry laboratory.
Course syllabus and organization

Unique edition

Responsible
Lesson period
Second semester
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 8
Computer room practicals: 8 hours
Laboratories: 24 hours
Lessons: 48 hours
Professor: Cosio Maria Stella
Professor(s)
Reception:
by e-mail appointment
office: Via Mangiagalli 25 - fifth floor