Informazioni di Food Chemistry | DidatticaWEB

Generali:

Dipartimento: Scienze Matematiche, Fisiche E Naturali
Settore Ministeriale: CHIM/10
Codice di verbalizzazione: 8067283
Metodi di insegnamento: Frontale E Altro
Metodi di valutazione: Scritto E Orale
Prerequisiti: -
Obiettivi: To study all aspects of food, from harvesting and producing to cooking and consumption. To provide information for safety, ways to produce food and food effects on human health: food chemistry and analysis, food preservation and packaging, food technology, food effects on human health. Program of the course Food composition (food chemistry); food additives (vitamins, preservatives, colour, flavour); stability (shelf life, microbiology); food safety (contaminants, food poisoning); and the sensory properties of food (taste, appearance, smell, texture); food effects on human health. Foods: main composition in terms of proteins, fats and carbohydrates. Food energy as calories. Food safety and food security: Nutrient and Hazard analysis and critical control point. Microbial, chemical and physical hazard. Chemical preservatives. Dimethoate and Glyphosate. Foods and their conservation. The mechanism of alteration. Water activity: the role of water in food conservation. pH and Temperature control. The peroxidation process. The bioactive compound of the Mediterranean Diet. The Mediterranean Adequacy Index. The Nutritional Quality Indexes. The composition of olive oil. Fats , butter, oil and hydrogenated fats. The composition of wine, and effects on human health. The composition of tomato, and effects on human health. The composition of nut (hazelnut and chestnut), and effects on human health. The composition of chilly pepper, and effects on human health. The composition of cocoa, and effects on human health. Western Diet and dependence; sugar, salt and fat. Role of antioxidant in organic compound, and effects on human health. Microbiota and role of probiotics. Fibers in foods. Starch and cellulose. Amilose and amilopectin. Structure and hydration properties. The browning of foods and the Maillard reaction: Enzymatic browning. Browning by caramelization. The Maillard reaction. The Amadori products. The reaction mechanism. Nutritional consequences of the Maillard reaction. The melanoidins. Aromatic amines from roasted meat and their mutagenicity. Ames test. Acrolein production in deep frying. Acrylamide in potatoes. Additives: gelificants, thickeners and emulsifiers. Natural or synthetic sweeteners. The supercritic viscosity (ketchup). Emulsions and foams and their evolution upon time. TEXBOOK: Didactic material will be provide to the student.
Ricevimento: Linedi': 11:00-13:00

Didattica:

A.A.: 2021/2022
Canale: UNICO
Crediti: 5

Classe virtuale:

Nome classe: DI_RENZO-8066712-DIETISTIC_SCIENCES_AND_FOOD_CHEMISTRY
Link Microsoft Teams: Link
Docente: DI RENZO LAURA