Food Molecules: Chemical and Biochemical Function and Transformation
A.Y. 2025/2026
Learning objectives
The course aims to present the multiple aspects of the relationship between the molecular characteristics of the various food compounds and their modification upon food processing.
The effects of transformations on micro/macronutrients and their interactions with other food components will be presented and discussed with a particular focus on the structural modifications from a molecular standpoint as well as on the mesoscopic and macroscopic scale.
The effects of transformations on micro/macronutrients and their interactions with other food components will be presented and discussed with a particular focus on the structural modifications from a molecular standpoint as well as on the mesoscopic and macroscopic scale.
Expected learning outcomes
Upon completion of the course, students will be able to understand (and predict, whenever possible) the behavior of micro/macromolecules in food systems. The students will be able to use the information gathered at molecular level to optimize also the transformation chain of specific food also from the nutritional and health properties standpoint.
Lesson period: Second 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
Second semester
Course syllabus
Structural organization levels in biological macromolecules and their role in food material. Nature of the structural modifications involving high-level proteins structure and methodologies used for their investigation. Processing effects on transitions and interaction among molecular components in food and their role in defining the mesoscopic and macroscopic structure in food products. Inorganic micronutrients: function, speciation, molecular bases of their bioavalability.
Food bioactive compounds: content and formation. Basic aspects of main enzymatic activities relevant in food systems. Molecular aspects of consolidated and innovative food processes and of food preservation procedures.
Effects or food technological treatments on: nutritional and anti-nutritional factors. Role of food compounds in controlling human metabolism.
Critical discussion of "case studies", including protocols for biomolecular characterization of conventional food products as well as food products obtained from innovative processes (including novel ingredients and intermediates).
Food bioactive compounds: content and formation. Basic aspects of main enzymatic activities relevant in food systems. Molecular aspects of consolidated and innovative food processes and of food preservation procedures.
Effects or food technological treatments on: nutritional and anti-nutritional factors. Role of food compounds in controlling human metabolism.
Critical discussion of "case studies", including protocols for biomolecular characterization of conventional food products as well as food products obtained from innovative processes (including novel ingredients and intermediates).
Prerequisites for admission
Basic knowledge of micro/macromolecules structure and properties in food. Basic knowledge of technological processes and products of agro-food industry.
Teaching methods
The course includes:
· Lectures with PowerPoint presentations aimed at sharing knowledge on the properties of micro- and macromolecules in food, also in relationship to various processing of food;
· Peer discussions on specific topics aimed at acquiring technical-scientific language and the ability to make independent judgments;
· Laboratory activities to acquire methodological approaches for the definition of the structure/function relationship in micro- and macromolecules in food also their modifications upon food processing.
· Lectures with PowerPoint presentations aimed at sharing knowledge on the properties of micro- and macromolecules in food, also in relationship to various processing of food;
· Peer discussions on specific topics aimed at acquiring technical-scientific language and the ability to make independent judgments;
· Laboratory activities to acquire methodological approaches for the definition of the structure/function relationship in micro- and macromolecules in food also their modifications upon food processing.
Teaching Resources
The material presented in each lecture will be available on MyARIEL of the course.
Research articles from specialized journals and/or book chapters will be suggested or provided for individual in depth analysis or as a way of addressing specific topics.
Individual and/or group activities may require use of databases or other simple bio-informatic tools.
Research articles from specialized journals and/or book chapters will be suggested or provided for individual in depth analysis or as a way of addressing specific topics.
Individual and/or group activities may require use of databases or other simple bio-informatic tools.
Assessment methods and Criteria
The final exam will be in written form, with 6 open questions on the main topics covered during the course, to be addressed in 90 min.
Preliminary registration to the exam session through the UNIMIA system is mandatory.
The grade will be recorded on a 30-point scale and the final grade will be communicated through the University's exam registration system.
At least six exam sessions per academic year will be scheduled.
The evaluation criteria for determining the grade are as follows:
· Knowledge and understanding of the topics discussed;
· Critical thinking ability regarding the topics covered;
· Knowledge of basic concepts that the characterize the course
· Communication skills.
· Completeness of the answer
Specific procedures for students with disabilities or specific learning disabilities (DSA) will be applied also for telematic exams. Here the complete information:
https://www.unimi.it/en/study/student-services/services-students-disabilities
https://www.unimi.it/en/study/student-services/services-students-specific-learning-disabilities-sld
DSA students and students with disabilities are invited to inform the teacher by e-mail at least 15 days before the exam date in order to define the possible individual actions. The e-mail should also send in cc to: [email protected] (for DSA students) or [email protected] (for students with disabilities).
Preliminary registration to the exam session through the UNIMIA system is mandatory.
The grade will be recorded on a 30-point scale and the final grade will be communicated through the University's exam registration system.
At least six exam sessions per academic year will be scheduled.
The evaluation criteria for determining the grade are as follows:
· Knowledge and understanding of the topics discussed;
· Critical thinking ability regarding the topics covered;
· Knowledge of basic concepts that the characterize the course
· Communication skills.
· Completeness of the answer
Specific procedures for students with disabilities or specific learning disabilities (DSA) will be applied also for telematic exams. Here the complete information:
https://www.unimi.it/en/study/student-services/services-students-disabilities
https://www.unimi.it/en/study/student-services/services-students-specific-learning-disabilities-sld
DSA students and students with disabilities are invited to inform the teacher by e-mail at least 15 days before the exam date in order to define the possible individual actions. The e-mail should also send in cc to: [email protected] (for DSA students) or [email protected] (for students with disabilities).
BIO/10 - BIOCHEMISTRY - University credits: 4
CHIM/02 - PHYSICAL CHEMISTRY - University credits: 2
CHIM/10 - FOOD CHEMISTRY - University credits: 2
CHIM/02 - PHYSICAL CHEMISTRY - University credits: 2
CHIM/10 - FOOD CHEMISTRY - University credits: 2
Laboratories: 4 hours
Lessons: 62 hours
Lessons: 62 hours
Professor(s)