Biochemistry of food processes

A.Y. 2019/2020
Overall hours
Learning objectives
The course aims to provide students with skills on the structural properties of macromolecules in food materials and on the biochemical aspects of the main types of food processing and the changes that occur in the finished product. The course also aims to provide students with the knowledge to be able to assess the impact of macromolecule modifications contained in foods on their quality, in nutritional and health terms.
Expected learning outcomes
At the end of the course the students will be able to understand and predict the behavior of macromolecules in food systems. Students will be able to use the information obtained at the molecular level to optimize the processing chain of a given food also in relation to its nutritional and health characteristics.
Course syllabus and organization

Single session

Lesson period
Second semester
Course syllabus
Significance of biological organization in food systems: a biochemical view.
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
Presence and formation of bioactive components in food.
Role of food-derived molecules in regulating gene expression and metabolism.
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
Prerequisites for admission
Basic knowledge of the biochemical features of food components.
Basic knowledge of food processes and products.
Teaching methods
Formal classes (2h each)

Practical labs (4 h each):
Spectroscopy for assessing process-induced structural changes in food proteins
Stability of micronutrients coordination in foods: metalloproteins.
Teaching Resources
Slides from classes and reference to websites used for classes are made available on the ARIEL website in timely fashion.

Reference textbooks:
M. Maccarrone: Metodologie Biochimiche e Biomolecolari, Zanichelli
Harper, Biochimica, McGraw-Hill
Assessment methods and Criteria
Written exams. Preliminary registration to the exam session through the UNIMIA system is mandatory.

Scores will be assessed according to:
- knowledge and understanding of course topics
- ability to elaborate course-related concepts
- critical assessment of topics
- communication skills
DSA students and students with disabilities are invited to inform the teacher by e-mail at least ten days before the exam date in order to define the possible individual actions. The e-mail should also send in cc to: (for DSA students) or (for students with disabilities).
Currently - due to the COVID19 emergency - exams are in colloquial form, and are carried out online by using the Teams platform. Any changes will be announced on the ARIEL platform.
BIO/10 - BIOCHEMISTRY - University credits: 6
Laboratories: 16 hours
Lessons: 40 hours
Professor: Bonomi Francesco