Chemistry and technology of flavours

A.Y. 2020/2021
4
Max ECTS
32
Overall hours
SSD
AGR/15
Language
Italian
Learning objectives
"The educational objective of the course is to provide students knowledge on the structure of aroma compounds
of vegetable origins, nature-identical, obtained by chemical synthesis or from biorechnological processes. The course will also provide students knowledge on extraction technologies of aroma compounds from vegetables, as well as the basics of chemical synthesis to obtain food aroma compounds. The course will provide students principles of food formulation and analytical chemistry of aroma compounds."
Expected learning outcomes
At the end of the course the students will know flavouring field for the food industry, as far as supply, application, appraisal of security and quality problems is concerned. The students will also be able to develope simple chemical analysis, they will know the chemical synthesis, and the extraction from food matrixes of aroma compounds.
Course syllabus and organization

Single session

Responsible
Lesson period
Second semester
The lessons will be held on the Microsoft Teams platform and can be followed both synchronously based on the scheduled time and asynchronously because they will be recorded and available to students always on the Teams platform. There will be some frontal-lessons intended for the verification of learning: during the lessons in synchronous groups will be formed which, with reservation, will be able to access the frontal-lesson.
The program and the reference material will not change.
Verification of learning takes place orally using the Microsoft Teams platform.
The exam will be aimed at ascertaining the achievement of the objectives in terms of knowledge and understanding.
Course syllabus
Basic principles on the origin and structure of the compounds responsible for flavour of vegetable materials, of nature-identical compounds, both artificial and of biotechnological origins. Principles of formulation and sources of supply of food flavourings. Techniques of analytical control of the primary flavours and of formulated derivatives. References to the UE and US regulations applicable to the safe use of flavourings. Extraction technologies from vegetable materials and synthesis principles of aromatic molecules both nature-identical and of biotechnological origins. Application techniques of flavours in different fields of the food industry. Management of quality and of flavours in the flavour industry. Analytical characterization of the aromatic fraction in food with GC, GC/MS, LC, LC/MS techniques and other spectroscopic techniques useful for the field.
Prerequisites for admission
Knowledge of general chemistry, physical chemistry, organic chemistry is required, as a result of learning derived from the related teachings.
Teaching methods
Teaching is provided through frontal- lessons and laboratory exercises.
Teaching Resources
- F. Tateo, M. Bononi, Chimica Analitica degli Aromi, Vol. 1 e 2 - G.M. Ricchiuto Ed.
- M. Bononi, F. Tateo, Principi di Tecnologia e Impiego degli Aromi - Chiriotti Editori
Assessment methods and Criteria
Verification of learning involves an oral examination with discussion on topics related to the usage management of flavors in the food sector, as well as the verification of the acquisition of legislative and safety topics. Knowledge of control analytical techniques of flavors represents an essential point of the verification.
To undertake the exam, it is necessary to register within the deadline set on the SIFA website (http://www.unimi.it).
The evaluation is expressed on a grade scale out of thirty.
The mark is communicated to each individual student by e-mail automated by the university reporting system.
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Lessons: 32 hours
Professor: Bononi Monica
Professor(s)