Food Chemistry
A.Y. 2019/2020
Learning objectives
The course in Food Chemistry deals first of all with the chemical, dietary and toxicological aspects of the main categories of nutrients: proteins, carbohydrates, lipids, vitamins and minerals. The types of foods that are of particular interest for the Mediterranean diet (cereals and derivatives, milk and derivatives) and/or for the Italian economy (olive oil and wine) are therefore considered. The main characteristics and standards underlying the quality control of food are described, including the HACCP and the ISO standards.
The nutritional characteristics, the chemical composition, the technological treatments commonly used for conservation and the analyzes useful for ensuring safety (contaminants) or inclusion in particular quality categories (denominations of origin) are considered for each food. Lectures introduce the topics applied in the laboratory activity.
The laboratory training includes a practical part in which students apply traditional and advanced methods in food analysis. In particular, although with some variations, the acrtivities concern: the sensory analysis to let the student know the importance of the organoleptic characteristics in the choice of the consumer; quantitative analysis of macronutrients (mainly proteins and lipids); the evaluation of the food profile with identification of the protein components and the relative allergenic potential (electrophoretic and immunochemical techniques); analysis of gluten-free products (immunoenzymatic techniques); food quality control, including the classification of olive derivatives-olive oil (spectrophotometric techniques).
The nutritional characteristics, the chemical composition, the technological treatments commonly used for conservation and the analyzes useful for ensuring safety (contaminants) or inclusion in particular quality categories (denominations of origin) are considered for each food. Lectures introduce the topics applied in the laboratory activity.
The laboratory training includes a practical part in which students apply traditional and advanced methods in food analysis. In particular, although with some variations, the acrtivities concern: the sensory analysis to let the student know the importance of the organoleptic characteristics in the choice of the consumer; quantitative analysis of macronutrients (mainly proteins and lipids); the evaluation of the food profile with identification of the protein components and the relative allergenic potential (electrophoretic and immunochemical techniques); analysis of gluten-free products (immunoenzymatic techniques); food quality control, including the classification of olive derivatives-olive oil (spectrophotometric techniques).
Expected learning outcomes
Students in the Food Chemistry course (lectures) must acquire the basic knowledge necessary to face a possible profession in the food area. Food and dietetic industry requires staff prepared for quality control and it is therefore important that SSCTA students are able to tackle these activities with the best scientific approach. The laboratory module intends to provide the practical skills necessary to start students on a possible profession in the food area.
Lesson period: First semester
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
Lesson period
First semester
Course syllabus
Module 1 - Teachings
A. GENERAL PRINCIPLES OF FOOD CHEMISTRY
- Introduction
- Energy sources
- Nutritional requirements (LARN)
- Diet and chronic diseases
Sugars
- Chemical, nutritional and toxicological aspects
Lipids
- Chemical, nutritional and toxicological aspects
Proteins
- Chemical, nutritional and toxicological aspects
- Nutritional value of proteins (composition and digestibility)
General principles on column chromatographic techniques used in the preparation of protein fractions
Electrophoretic techniques for the separation of proteins in food chemistry
- SDS-PAGE
- Isoelectrofocusing
- Blotting
Immunochemical techniques applied to food chemistry
- Traditional techniques
- ELISA
- Immunoblotting
Vitamins and minerals: Chemical, nutritional and toxicological aspects
B. CONCEPT OF QUALITY AND INDUSTRIAL INTERVENTIONS
Food preservation techniques
- Factors that favor or not food preservation
- Techniques using heat
- Techniques using cooling
- Techniques using radiation
- Techniques using substances with preservative activity
Quality and labeling
- Frauds
- The rules on labeling
- The sensory and chemical characteristics of a food
HACCP
Reaction products due to technological processes (cooking and other treatments)
- Maillard products
- Polycyclic aromatic hydrocarbons
- Acrylamide
- D-amino acids
Food additives
- Categories of additives
- National and international legislation
- Allowed uses and prohibited uses
Toxicological aspects
- NOEL, ADI, TL and SM
- Risk assessment
- Categories at risk
- Food allergies and intolerances
- Consumer protection
Natural contaminants
- Bacterial toxins and mycotoxins
- Toxins of animal and vegetable origin
Contaminants of environmental origin
- The food chain
- Pesticides
- Other contaminants (heavy metals, PCBs)
C. PRODUCTS OF ANIMAL ORIGIN
Milk and derivatives
- Classification of commercial milk products
- Milk derivatives
- Cheeses
D. PRODUCTS OF VEGETABLE ORIGIN
Cereals and derivatives
- Main cereals
- Flour
- Bread and pasta
Olive oil and seed oil
E. GRAPE DERIVATIVES
Wine and alcoholic beverages
Module 2 - Practical experiences
The laboratory activities are based on a series of experiences in which the students acquire manual and data processing skills. The main exercises delivered are listed below
- Determination of the total protein content in foods (milk, cheese, etc.) by Kjeldahl method
- Use of the Soxhlet extractor for the determination of the total lipid content in foods (sausages, cheeses, etc.)
- Panel test for the evaluation of sensory characteristics of food
- Application of immunoelectrophoretic techniques (SDS-PAGE and Immunoblotting) to the analysis of foods and dietary products
- Use of the ELISA technique for the quantification of gluten in foods (flours, bakery products)
- UV-Vis spectrophotometric analysis for the control of possible frauds in olive oil (search for dienes and conjugated trienes and pigments)
- Chromatigraphic techniques for the identification of frauds in food supplements
A. GENERAL PRINCIPLES OF FOOD CHEMISTRY
- Introduction
- Energy sources
- Nutritional requirements (LARN)
- Diet and chronic diseases
Sugars
- Chemical, nutritional and toxicological aspects
Lipids
- Chemical, nutritional and toxicological aspects
Proteins
- Chemical, nutritional and toxicological aspects
- Nutritional value of proteins (composition and digestibility)
General principles on column chromatographic techniques used in the preparation of protein fractions
Electrophoretic techniques for the separation of proteins in food chemistry
- SDS-PAGE
- Isoelectrofocusing
- Blotting
Immunochemical techniques applied to food chemistry
- Traditional techniques
- ELISA
- Immunoblotting
Vitamins and minerals: Chemical, nutritional and toxicological aspects
B. CONCEPT OF QUALITY AND INDUSTRIAL INTERVENTIONS
Food preservation techniques
- Factors that favor or not food preservation
- Techniques using heat
- Techniques using cooling
- Techniques using radiation
- Techniques using substances with preservative activity
Quality and labeling
- Frauds
- The rules on labeling
- The sensory and chemical characteristics of a food
HACCP
Reaction products due to technological processes (cooking and other treatments)
- Maillard products
- Polycyclic aromatic hydrocarbons
- Acrylamide
- D-amino acids
Food additives
- Categories of additives
- National and international legislation
- Allowed uses and prohibited uses
Toxicological aspects
- NOEL, ADI, TL and SM
- Risk assessment
- Categories at risk
- Food allergies and intolerances
- Consumer protection
Natural contaminants
- Bacterial toxins and mycotoxins
- Toxins of animal and vegetable origin
Contaminants of environmental origin
- The food chain
- Pesticides
- Other contaminants (heavy metals, PCBs)
C. PRODUCTS OF ANIMAL ORIGIN
Milk and derivatives
- Classification of commercial milk products
- Milk derivatives
- Cheeses
D. PRODUCTS OF VEGETABLE ORIGIN
Cereals and derivatives
- Main cereals
- Flour
- Bread and pasta
Olive oil and seed oil
E. GRAPE DERIVATIVES
Wine and alcoholic beverages
Module 2 - Practical experiences
The laboratory activities are based on a series of experiences in which the students acquire manual and data processing skills. The main exercises delivered are listed below
- Determination of the total protein content in foods (milk, cheese, etc.) by Kjeldahl method
- Use of the Soxhlet extractor for the determination of the total lipid content in foods (sausages, cheeses, etc.)
- Panel test for the evaluation of sensory characteristics of food
- Application of immunoelectrophoretic techniques (SDS-PAGE and Immunoblotting) to the analysis of foods and dietary products
- Use of the ELISA technique for the quantification of gluten in foods (flours, bakery products)
- UV-Vis spectrophotometric analysis for the control of possible frauds in olive oil (search for dienes and conjugated trienes and pigments)
- Chromatigraphic techniques for the identification of frauds in food supplements
Prerequisites for admission
The course is placed at the 3rd year of SSCTA and includes two prerequisites (Biochemistry and Chemical-Toxicological Analysis 1), which provide the knowledge necessary for understanding the basic principles and application of teaching.
Students are advised not to attend the course if they have not obtained at least one of the required prerequisites. Whitout prerequisites, it is advisable to postpone the frequency to the following year as the knowledge acquired is not sufficient to the activities in the laboratory.
Students are advised not to attend the course if they have not obtained at least one of the required prerequisites. Whitout prerequisites, it is advisable to postpone the frequency to the following year as the knowledge acquired is not sufficient to the activities in the laboratory.
Teaching methods
The course is based on 56 hours of teaching and 48 hours of practical experiences in laboratory
Teaching Resources
Students can download by ARIEL website the slides of all teachings as well as some in-depth documents.
Furthermore the following texts are recommended:
Prodotti dietetici (Evangelisti e Restani, Piccin Editore) for the chemical-toxicological aspects of nutrients and for celiac disease and allergies
Chimica degli Alimenti (Cabras e Martelli, Piccin Editore)
Chimica degli Alimenti (Cappelli e Vannucchoi, Zanichelli)
Analisi dei Prodotti Alimentari (Cabras e Tuberoso, Piccin Editore)
La chimica e gli alimenti (Mannna, Daglia e Ritieni, CEA)
Furthermore the following texts are recommended:
Prodotti dietetici (Evangelisti e Restani, Piccin Editore) for the chemical-toxicological aspects of nutrients and for celiac disease and allergies
Chimica degli Alimenti (Cabras e Martelli, Piccin Editore)
Chimica degli Alimenti (Cappelli e Vannucchoi, Zanichelli)
Analisi dei Prodotti Alimentari (Cabras e Tuberoso, Piccin Editore)
La chimica e gli alimenti (Mannna, Daglia e Ritieni, CEA)
Assessment methods and Criteria
For students of the year, who have passed the required prerequisites, it is possible to take the exam as a written test (an ongoing test and a final one).
Moreover, during the periods allowed by the course, at least seven ortal exam sessions are planned for the students of the year. The grades obtained in the oral or written tests go to average with the evaluation of practical laboratory experiences.
For non-course or repeating students, further exam options are always offered in oral form.
Moreover, during the periods allowed by the course, at least seven ortal exam sessions are planned for the students of the year. The grades obtained in the oral or written tests go to average with the evaluation of practical laboratory experiences.
For non-course or repeating students, further exam options are always offered in oral form.
CHIM/10 - FOOD CHEMISTRY - University credits: 10
Single bench laboratory practical: 48 hours
Lessons: 56 hours
Lessons: 56 hours
Professors:
Di Lorenzo Chiara Maria, Restani Patrizia Anna
Shifts:
Professor(s)