Università degli Studi di Urbino Carlo Bo / Portale Web di Ateneo


FOOD CHEMISTRY
CHIMICA DEGLI ALIMENTI

A.Y. Credits
2020/2021 6
Lecturer Email Office hours for students
Luca Giorgi
Teaching in foreign languages
Course with optional materials in a foreign language
This course is entirely taught in Italian. Study materials can be provided in the foreign language and the final exam can be taken in the foreign language.

Assigned to the Degree Course

Nutritional Sciences (L-29)
Curriculum: PERCORSO COMUNE
Date Time Classroom / Location
Date Time Classroom / Location

Learning Objectives

The student will acquire the fundamental knowledge on Food Chemistry with regard to chemical and physico-chemical properties of food molecules. In pasrticular the students will appreciate how the molecular structure of food molecules affects the properrties of food.

Program

  • 01. Aliments, nutrients and energy balance.
  • 02.Glucides, functional groups and reactivity..
  • 03. Monosaccharides, classification, anomers, D(+)-glucose, D(−)-fructose, D(+)-galactose, L(−)-sorbose.
  • 04.Disaccharides ande oligosaccharides: maltose, cellobiose, sucrose, lactose, trealose.
  • 05 Polysaccharides, structure of stark.
  • 06 Food fibers.
  • 07.Edulcorants.
  • 08. Lipids, classification, fatty acids.
  • 09. Saponificable lipids:triacyglycerols, diacylglycerols, monoacylglycerols, waxes.
  • 10. Unsaponificable lipids: hydrocarbons, terpenes, sterols.
  • 11. Protides. Amino acids, polypeptides, proteins.
  • 12. Functional aspects of proteins
  • 13. Water in food chgemistry.
  • 14. Vitamins.
  • 15. Chemistry transforemations of food compounds.

Learning Achievements (Dublin Descriptors)

  • D1 - Knowledge and understanding ability. Students will be able to describe the microscopic and macroscopic properties of the substances contained in food. The achievement of these abilities will be tested through an oral examination.
  • D2 - Application of knowledge and understanding. Students will be able to utilize the correct chemistry language, and to represent the molecules in the correct modality taking into account in particular the stereochemistry.  The achievement of these abilities will be tested through an oral examination in wich teacher ask to draw the structure of a molecule of food interest.
  • D3 - Judgement autonomy. Students will be able to extimate the properties of a substance of food interest and how this substance interacts with other factors. These knovledges will be essential in order to interpret the behavior of more complex systems tackled in the next teaching. The achievement of these abilities will be tested through oral questions.
  • D4 - Communication ability. Students will be able to clearly describe the physical-chemical phenomena learned in the course with appropriate language and examples.
  • D5 - Learnning ability. Students will be able to grow autonomously and critically their scientific knowledges by using the teaching material provided by the teacher and any other book or scientific article provided by themselves. These abilities will be stimulated by the teacher proposing and resolving real problems.

Teaching Material

The teaching material prepared by the lecturer in addition to recommended textbooks (such as for instance slides, lecture notes, exercises, bibliography) and communications from the lecturer specific to the course can be found inside the Moodle platform › blended.uniurb.it

Supporting Activities

Classroom exercices.


Didactics, Attendance, Course Books and Assessment

Didactics

The course will consist  of both lectures on the basic concepts of Food Chemistry and problem solving activities that help the student identify structure and shape of chemical species of food interest and to understant their behavior.

Course books

Patrizia Cappelli, Vanna Vannucci, "Principi di chimica degli alimenti", Zanichelli, Bologna. [ISBN 978-88-08-62123-8] Chapters 1, 2, 3, 4, 5, 6, 7, 8, 9, 10.

SPaolo Cabras, Aldo Martelli, "Chimica degli alimenti", Piccin, Padova. [ISBN 978-88-299-1696-2] Chapters 1, 2, 3, 4, 5, 6, 7, 8, 29.

Assessment

The final exam is aimed at verifying the acquired knowledge and skills. It consists of an oral exam.

Additional Information for Non-Attending Students

Didactics

On-line material published on the Moodle platform › blended.uniurb.it

Course books

Patrizia Cappelli, Vanna Vannucci, "Principi di chimica degli alimenti", Zanichelli, Bologna. [ISBN 978-88-08-62123-8] Chapters 1, 2, 3, 4, 5, 6, 7, 8, 9, 10.

SPaolo Cabras, Aldo Martelli, "Chimica degli alimenti", Piccin, Padova. [ISBN 978-88-299-1696-2] Chapters 1, 2, 3, 4, 5, 6, 7, 8, 29.

Assessment

The final exam is aimed at verifying the acquired knowledge and skills. It consists of an oral exam.

« back Last update: 29/03/2021

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