Biochemistry of Food Processes
A.Y. 2023/2024
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.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
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
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.
Basic knowledge of food processes and products.
Teaching methods
Formal lesson (2 hours each)
Practical classes are based on individual activities, either in the lab or in remote mode.
Practical classes are based on individual activities, either in the lab or in remote mode.
Teaching Resources
Slides from classes and reference to websites used for classes are made available on the myARIEL website in timely fashion.
Reference textbooks:
M. Maccarrone: Metodologie Biochimiche e Biomolecolari, Zanichelli
Harper, Biochimica, McGraw-Hill
Reference textbooks:
M. Maccarrone: Metodologie Biochimiche e Biomolecolari, Zanichelli
Harper, Biochimica, McGraw-Hill
Assessment methods and Criteria
Preliminary registration to the exam session through the UNIMIA system is mandatory. Exams are in written form with open questions form.
BIO/10 - BIOCHEMISTRY - University credits: 6
Laboratories: 8 hours
Lessons: 44 hours
Lessons: 44 hours
Professor:
Iametti Stefania
Professor(s)