To understand the peculiar features of food macromolecules, and the biochemical aspects of various types of food processes, also with reference to the properties of the finished products, with a focus on those related to quality and to health-related issues.
Expected learning outcomes
Ability to understand the molecular basis of the behavior of food systems. Ability to exploit molecular-level information to understand, to design and to operate novel and established food processes, also in relationship to interactions among food components that are relevant to human nutrition.
Contents Significance of biological organization in food systems: a biochemical view. Case studies: vertebrate muscles and legume seeds. Nature of process-induced modifications in food proteins, and biochemical approaches to their definition and understanding. Effect of food processes on interactions among food components, including proteins, lipids, and carbohydrates Food-related enzymes Biochemical aspect of novel and established processes, and of storage/preservation Effects of processes on nutrients and anti-nutritional factors, including micronutrients and antioxidants Critical analysis of case studies: Developing procedures for biochemical characterization of traditional/typical foods; Developing an innovative process and characterizing its products; Developing and characterizing products for "sensible" consumers Practical labs Bioinformatics and food proteins Spectroscopy for assessing process-induced structural changes in food proteins Stability of micronutrients coordination in foods: metalloproteins.
Copies of any original visual aids are circulated among students, as are selected monographs and selected original papers. Self-guided and assisted use of the internet.