Food Chemistry
A.Y. 2026/2027
Learning objectives
The course in Food Chemistry deals first of all with the chemical, dietary and toxicological aspects of the main categories of nutrients: proteins, carbohydrates, lipids, vitamins and minerals. The types of foods that are of particular interest for the Mediterranean diet (cereals and derivatives, milk and derivatives) and/or for the Italian economy (olive oil and wine) are therefore considered. The main characteristics and standards underlying the quality control of food are described, including the HACCP and the ISO standards.
The nutritional characteristics, the chemical composition, the technological treatments commonly used for conservation and the analyzes useful for ensuring safety (contaminants) or inclusion in particular quality categories (denominations of origin) are considered for each food. Lectures introduce the topics applied in the laboratory activity.
The laboratory training includes a practical part in which students apply traditional and advanced methods in food analysis. In particular, although with some variations, the acrtivities concern: the sensory analysis to let the student know the importance of the organoleptic characteristics in the choice of the consumer; quantitative analysis of macronutrients (mainly proteins and lipids); the evaluation of the food profile with identification of the protein components and the relative allergenic potential (electrophoretic and immunochemical techniques); analysis of gluten-free products (immunoenzymatic techniques); food quality control, including the classification of olive derivatives-olive oil (spectrophotometric techniques).
The nutritional characteristics, the chemical composition, the technological treatments commonly used for conservation and the analyzes useful for ensuring safety (contaminants) or inclusion in particular quality categories (denominations of origin) are considered for each food. Lectures introduce the topics applied in the laboratory activity.
The laboratory training includes a practical part in which students apply traditional and advanced methods in food analysis. In particular, although with some variations, the acrtivities concern: the sensory analysis to let the student know the importance of the organoleptic characteristics in the choice of the consumer; quantitative analysis of macronutrients (mainly proteins and lipids); the evaluation of the food profile with identification of the protein components and the relative allergenic potential (electrophoretic and immunochemical techniques); analysis of gluten-free products (immunoenzymatic techniques); food quality control, including the classification of olive derivatives-olive oil (spectrophotometric techniques).
Expected learning outcomes
Students in the Food Chemistry course (lectures) must acquire the basic knowledge necessary to face a possible profession in the food area. Food and dietetic industry requires staff prepared for quality control and it is therefore important that SSCTA students are able to tackle these activities with the best scientific approach. The laboratory module intends to provide the practical skills necessary to start students on a possible profession in the food area.
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
Lesson period
year
Course syllabus
Module 1 - Lectures
A. GENERAL PRINCIPLES OF FOOD CHEMISTRY
Introduction
Introduction to Food Chemistry
The concept of energy
Nutritional requirements
Prevention of diseases through an appropriate diet
Carbohydrates
Chemical, nutritional and toxicological aspects
Lipids
Chemical, nutritional and toxicological aspects
Proteins
Chemical, nutritional and toxicological aspects
Nutritional value of proteins (composition and digestibility)
Vitamins and Minerals
Chemical, nutritional and toxicological aspects
General Principles of Column Chromatographic Techniques
Applications in the preparation and purification of protein fractions
Electrophoretic Techniques Applied to Food Chemistry
SDS-PAGE
Isoelectric focusing
Blotting techniques
Immunochemical Techniques Applied to Food Chemistry
Traditional immunochemical methods
ELISA
Immunoblotting
B. FOOD QUALITY CONCEPTS AND INDUSTRIAL PROCESSING
Food Preservation Technologies
Factors affecting food preservation
Heat-based preservation techniques
Refrigeration and freezing technologies
Irradiation technologies
Use of preservative substances
Food Quality and Labelling
Food fraud
Food labelling regulations
Sensory and chemical characteristics of foods
HACCP and ISO Systems
Reaction Products Generated During Food Processing
Maillard reaction products
Polycyclic aromatic hydrocarbons (PAHs)
Acrylamide
D-amino acids
Food Additives
Categories of food additives
National and international legislation
Permitted and prohibited uses
Toxicological Aspects
NOEL, ADI, TL and SM concepts
Risk assessment
Vulnerable population groups
Food allergies and intolerances
Consumer protection
Natural Contaminants
Bacterial toxins and mycotoxins
Animal- and plant-derived toxins
Environmental Contaminants
The food chain
Pesticides
Other contaminants (heavy metals, PCBs)
C. FOODS OF ANIMAL ORIGIN
Milk and Dairy Products
Classification of milk for human consumption
Dairy products
Cheese production and classification
D. FOODS OF PLANT ORIGIN
Cereals and Cereal Products
Major cereals
Flour
Bread and pasta
Olive Oil and Seed Oils
E. GRAPE-DERIVED PRODUCTS
Wine and Alcoholic Beverages
Module 2 - Individual Laboratory Practical Sessions (ESEPS)
Laboratory activities consist of a series of practical exercises designed to develop students' technical skills and data interpretation abilities. The main laboratory activities include:
Determination of total protein content in foods (milk, cheese, etc.) using the Kjeldahl method.
Determination of total lipid content in foods (processed meats, cheeses, etc.) using Soxhlet extraction.
Sensory evaluation of foods through panel testing.
Application of immunoelectrophoretic techniques (SDS-PAGE and Immunoblotting) to the analysis of foods and dietetic products.
Use of ELISA for gluten quantification in foods (flours and bakery products).
UV-Vis spectrophotometric analysis for the detection of fraud and adulteration in olive oil, including the determination of conjugated dienes and trienes and chlorophyll/carotenoid content.
Application of chromatographic techniques for the identification of fraud and illegal practices in the food supplement sector.
A. GENERAL PRINCIPLES OF FOOD CHEMISTRY
Introduction
Introduction to Food Chemistry
The concept of energy
Nutritional requirements
Prevention of diseases through an appropriate diet
Carbohydrates
Chemical, nutritional and toxicological aspects
Lipids
Chemical, nutritional and toxicological aspects
Proteins
Chemical, nutritional and toxicological aspects
Nutritional value of proteins (composition and digestibility)
Vitamins and Minerals
Chemical, nutritional and toxicological aspects
General Principles of Column Chromatographic Techniques
Applications in the preparation and purification of protein fractions
Electrophoretic Techniques Applied to Food Chemistry
SDS-PAGE
Isoelectric focusing
Blotting techniques
Immunochemical Techniques Applied to Food Chemistry
Traditional immunochemical methods
ELISA
Immunoblotting
B. FOOD QUALITY CONCEPTS AND INDUSTRIAL PROCESSING
Food Preservation Technologies
Factors affecting food preservation
Heat-based preservation techniques
Refrigeration and freezing technologies
Irradiation technologies
Use of preservative substances
Food Quality and Labelling
Food fraud
Food labelling regulations
Sensory and chemical characteristics of foods
HACCP and ISO Systems
Reaction Products Generated During Food Processing
Maillard reaction products
Polycyclic aromatic hydrocarbons (PAHs)
Acrylamide
D-amino acids
Food Additives
Categories of food additives
National and international legislation
Permitted and prohibited uses
Toxicological Aspects
NOEL, ADI, TL and SM concepts
Risk assessment
Vulnerable population groups
Food allergies and intolerances
Consumer protection
Natural Contaminants
Bacterial toxins and mycotoxins
Animal- and plant-derived toxins
Environmental Contaminants
The food chain
Pesticides
Other contaminants (heavy metals, PCBs)
C. FOODS OF ANIMAL ORIGIN
Milk and Dairy Products
Classification of milk for human consumption
Dairy products
Cheese production and classification
D. FOODS OF PLANT ORIGIN
Cereals and Cereal Products
Major cereals
Flour
Bread and pasta
Olive Oil and Seed Oils
E. GRAPE-DERIVED PRODUCTS
Wine and Alcoholic Beverages
Module 2 - Individual Laboratory Practical Sessions (ESEPS)
Laboratory activities consist of a series of practical exercises designed to develop students' technical skills and data interpretation abilities. The main laboratory activities include:
Determination of total protein content in foods (milk, cheese, etc.) using the Kjeldahl method.
Determination of total lipid content in foods (processed meats, cheeses, etc.) using Soxhlet extraction.
Sensory evaluation of foods through panel testing.
Application of immunoelectrophoretic techniques (SDS-PAGE and Immunoblotting) to the analysis of foods and dietetic products.
Use of ELISA for gluten quantification in foods (flours and bakery products).
UV-Vis spectrophotometric analysis for the detection of fraud and adulteration in olive oil, including the determination of conjugated dienes and trienes and chlorophyll/carotenoid content.
Application of chromatographic techniques for the identification of fraud and illegal practices in the food supplement sector.
Prerequisites for admission
Students are expected to have completed the prerequisite courses Biochemistry and Chemical-Toxicological Analysis I, which provide the foundational knowledge necessary for understanding the theoretical principles and practical applications addressed in this course.
Teaching methods
The course consists of a lecture module (64 hours) and a practical laboratory module (32 hours), which will be conducted during the second semester. At least 10% of the lectures will be delivered online in synchronous mode. The laboratory module will be conducted exclusively in person. The laboratory module will be delivered exclusively in person. For specific topics, innovative teaching approaches will be adopted, including case-based learning, flipped classroom activities, and interactive student engagement through Wooclap.
Teaching Resources
Students have access to the Ariel platform, where lecture slides and additional supporting materials are available.
For further study and integration of course topics, the following textbooks are recommended:
Prodotti Dietetici (Evangelisti & Restani, Piccin Editore, 2024 edition), particularly for the section on the chemical and toxicological aspects of nutrients and for the lectures on food-related diseases (celiac disease and food allergies).
Chimica degli Alimenti (Cabras & Martelli, Piccin Editore).
Elementi di chimica degli alimenti (Cappelli & Vannucchi, Zanichelli).
Analisi dei prodotti alimentari (Cabras & Tuberoso, Piccin Editore).
La chimica e gli alimenti (Mannina, Daglia & Ritieni, CEA).
For further study and integration of course topics, the following textbooks are recommended:
Prodotti Dietetici (Evangelisti & Restani, Piccin Editore, 2024 edition), particularly for the section on the chemical and toxicological aspects of nutrients and for the lectures on food-related diseases (celiac disease and food allergies).
Chimica degli Alimenti (Cabras & Martelli, Piccin Editore).
Elementi di chimica degli alimenti (Cappelli & Vannucchi, Zanichelli).
Analisi dei prodotti alimentari (Cabras & Tuberoso, Piccin Editore).
La chimica e gli alimenti (Mannina, Daglia & Ritieni, CEA).
Assessment methods and Criteria
Students enrolled in the relevant year who have fulfilled the required prerequisites may take the examination as a written test at the end of the first semester. The written examination consists of 40 questions, including both open-ended and multiple-choice questions, and has a duration of 90 minutes. Results are published on the Ariel platform using the students' identification numbers.
In addition, at least seven oral examination sessions are scheduled throughout the academic year. The final course grade is calculated as the average of the mark obtained in the written or oral examination and the assessment of the practical laboratory activities (both graded on a 30-point scale), which will take place during the second semester.
In addition, at least seven oral examination sessions are scheduled throughout the academic year. The final course grade is calculated as the average of the mark obtained in the written or oral examination and the assessment of the practical laboratory activities (both graded on a 30-point scale), which will take place during the second semester.
CHIM/10 - FOOD CHEMISTRY - University credits: 10
Tutorials: 32 hours
Lessons: 64 hours
Lessons: 64 hours
Professor:
Di Lorenzo Chiara Maria
Professor(s)