Food Chemistry, Science, and Technology
A.Y. 2020/2021
Learning objectives
Undefined
Expected learning outcomes
Undefined
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
Assessment methods and criteria:
If the written exams cannot be performed in university classrooms, due to sanitary reasons, oral exams will be carried out in Teams.
Teaching methods:
During the evolving sanitary situation there could be changes in teaching methods, the changes will be promptly communicated through the Ariel website of "Corso di Laurea in Dietistica" and through the teaching Ariel website.
If the written exams cannot be performed in university classrooms, due to sanitary reasons, oral exams will be carried out in Teams.
Teaching methods:
During the evolving sanitary situation there could be changes in teaching methods, the changes will be promptly communicated through the Ariel website of "Corso di Laurea in Dietistica" and through the teaching Ariel website.
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.
Nutritional chemistry
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.
Food science and technology
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
Slides will be available on the ARIEL platform
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.
Food science and technology
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Lessons: 40 hours
Professor:
Lavelli Vera Agnese
Nutritional chemistry
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Lessons: 40 hours
Professor:
Buratti Susanna
Professor(s)
Reception:
Thursday 16.30-17.30. Please, contact me in advance by e-mail
DeFENS-Sezione Tecnologie Alimentari