Biochemistry of Food Processes

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.

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.