Chemistry, and Food Science and Technology
A.Y. 2019/2020
Learning objectives
The teaching course aims to provide students with the knowledge on the chemical composition of foods both from the nutritional, safety and commodity-related viewpoints. The course also aims to provide students with the basic knowledge in food processing and storage technologies and to illustrate food innovation trends with a focus on the relationship between food processing and health-related issues.
Expected learning outcomes
At the end of the course students will have acquired the basic chemical and technological knowledge to evaluate nutritional and safety aspects of foods. This knowledge will permit students to understand criteria for food product innovation in order to address the needs of specific consumers' groups.
Lesson period: year
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Prerequisites for admission
Basic knowledge about chemistry are recommended.
Assessment methods and Criteria
The exam consists of a written test intended to ascertain the use of appropriate terms, the clarity of presentation and the ability to integrate the acquired knowledge in order to evaluate if the use of specific processing technologies is appropriate to address the needs of target consumers' groups.
The exam consists of 10 questions with short answers and 4 question with open answers.
The final rating is the arithmetic average between the ratings achieved in each single modulus.
To perform the exam, students have to register in SIFA within the deadline (http://www.unimi.it/).
The final rating will be communicated to each student by an automatic e-mail sent by the SIFA system.
The exam consists of 10 questions with short answers and 4 question with open answers.
The final rating is the arithmetic average between the ratings achieved in each single modulus.
To perform the exam, students have to register in SIFA within the deadline (http://www.unimi.it/).
The final rating will be communicated to each student by an automatic e-mail sent by the SIFA system.
Chimica degli alimenti
Course syllabus
The teaching program includes the presentation and discussion of the following topics:
- The aims of food chemistry and the rule it plays in food quality control, authenticity and nutritional evaluation of
- The macronutrients:
Carbohydrates: classification, chemical and nutritional aspects; reactions (oxidation and reduction)
Proteins: chemical and nutritional aspects
Lipids: classification, chemical and nutritional aspects; reactions (hydrolysis, oxidation, hydrogenation, interesterification).
- Natural and synthetic antioxidants: Classification and mechanisms of action.
- Water: the water in food, the water for human consumption
- Chemical composition, technology and legislation of:
- Alcoholic beverages (Wine and Beer)
- Oils and fats (olive oils, hydrogenated fats and margarine)
- Milk and dairy products (butter and cheese)
- Cereals and cereal products (bread and pasta).
- The aims of food chemistry and the rule it plays in food quality control, authenticity and nutritional evaluation of
- The macronutrients:
Carbohydrates: classification, chemical and nutritional aspects; reactions (oxidation and reduction)
Proteins: chemical and nutritional aspects
Lipids: classification, chemical and nutritional aspects; reactions (hydrolysis, oxidation, hydrogenation, interesterification).
- Natural and synthetic antioxidants: Classification and mechanisms of action.
- Water: the water in food, the water for human consumption
- Chemical composition, technology and legislation of:
- Alcoholic beverages (Wine and Beer)
- Oils and fats (olive oils, hydrogenated fats and margarine)
- Milk and dairy products (butter and cheese)
- Cereals and cereal products (bread and pasta).
Teaching methods
Teaching takes place with frontal lessons. Lesson attendance is mandatory
Teaching Resources
Slides will be available at: http://users2.unimi.it/sburatti/wp/
Reference Books (purchase is not essential):
P. Cappelli, V. Vanucchi, Principi di Chimica degli Alimenti- Conservazione, Trasformazione, Normativa. Zanichelli ed., 2016.
L. Mannina; M. Daglia; A. Ritieni, La chimica degli alimenti- nutrienti e aspetti nutraceutici. Zanichelli ed., 2019.
Reference Books (purchase is not essential):
P. Cappelli, V. Vanucchi, Principi di Chimica degli Alimenti- Conservazione, Trasformazione, Normativa. Zanichelli ed., 2016.
L. Mannina; M. Daglia; A. Ritieni, La chimica degli alimenti- nutrienti e aspetti nutraceutici. Zanichelli ed., 2019.
Scienze e tecnologie alimentari
Course syllabus
The teaching program includes the presentation and discussion of the following topics:
- Dynamic model for the advancement of food technology
- Fresh and minimally processed foods
- Frozen foods
- Pasteurized and sterilized foods
- Dried and intermediate moisture foods
- Tomato-based products
- Purees, juices and nectars
- Ham and fermented meat products
- Fermented milk and yogurt
- Infant milk formulas
- Whey
- Cereal and pseudocereal products
- Soy products
- Alternative food proteins
- Seed oils
- Ice-cream and confectionery products
- Dynamic model for the advancement of food technology
- Fresh and minimally processed foods
- Frozen foods
- Pasteurized and sterilized foods
- Dried and intermediate moisture foods
- Tomato-based products
- Purees, juices and nectars
- Ham and fermented meat products
- Fermented milk and yogurt
- Infant milk formulas
- Whey
- Cereal and pseudocereal products
- Soy products
- Alternative food proteins
- Seed oils
- Ice-cream and confectionery products
Teaching methods
Teaching takes place with frontal lessons. Lesson attendance is mandatory
Teaching Resources
Studi monografici e articoli scientifici selezionati disponibili in Ariel.
Testi di riferimento (non è necessario l'acquisto):
Peri C., Lavelli V., Marjani A. Qualità nelle aziende e nelle filiere agro-alimentari, 2004. Hoepli, Milano; Peri C., Zanoni B. Manuale di Tecnologie Alimentari I - Parte prima: Modelli e Teoria delle Operazioni Unitarie
Testi di riferimento (non è necessario l'acquisto):
Peri C., Lavelli V., Marjani A. Qualità nelle aziende e nelle filiere agro-alimentari, 2004. Hoepli, Milano; Peri C., Zanoni B. Manuale di Tecnologie Alimentari I - Parte prima: Modelli e Teoria delle Operazioni Unitarie
Chimica degli alimenti
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Lessons: 40 hours
Professor:
Buratti Susanna
Shifts:
-
Professor:
Buratti Susanna
Scienze e tecnologie alimentari
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Lessons: 40 hours
Professor:
Lavelli Vera Agnese
Shifts:
-
Professor:
Lavelli Vera AgneseProfessor(s)
Reception:
Thursday 16.30-17.30. Please, contact me in advance by e-mail
DeFENS-Sezione Tecnologie Alimentari