Ateneo - UPO

- Nutrients and main molecular groups in foods - Classes of foods, production and related molecular processes - Food additives - Contaminants and toxic compounds in foods

Cabras, Martelli: Chimica degli Alimenti. Piccin Editore Mannina, Daglia, Ritieni: La Chimica e gli alimenti, CEA ed. Melis: Additivi e tossici negli alimenti, Libreriauniversitaria.it Editore Belitz, Grosch, Schieberle: Food Chemistry, Springer Shahidi, Naczk: Phenolics in Food and Nutraceuticals, Taylor & Francis, chapter 1 Slides presented during the course and material provided by the teacher

The course is focused on issues related to the chemical composition and biochemistry of the principal foods, with nods to national legislation. Main objective of the course is to provide the knowledge on food chemistry and biochemistry and to provide the basis for understanding of the mechanisms related to the management of food quality, as well as the main changes related to the process technology. Complementary objective is to develop the students' ability to apply their knowledge as a nutritional biologist or as operator in the food industry, mainly in the certification area (such as HACCP protocols) or to the management of the supply chain. In the food industry the student should demonstrate that has acquired independence of judgment in identifying the problems, and as nutritional biologist the communication skills of nutritional information disclosure.

A basic knowledge in Organic Chemistry and Biochemistry is required, with particular attention to nomenclature and reactivity.

The teaching method used provides ex-cathedra lectures given by the teacher, complemented by class discussion of specific case-studies in which students may acquire the ability in obtain information from official or web sources and correlate it with the process / product in study.

Students with physical disabilities, Learning Disabilities or Special Education Needs can request specific services and tools via the Staff Sviluppo e Coordinamento Carriere e Servizi alle Studentesse e agli Studenti, consulting the University webpage: https://www.uniupo.it/en/services/services-students-physical-or-learning-disabilities Students with disabilities, learning disabilities or special education needs, once they have contacted the University Staff, can refer to the tutor in charge of the course to define the examination modalities, concerning academic aspects.

Oral exam. The assessment of the learning is based on an oral test, focused on the themes developed in the course. The examination begins with the writing of three formulas of molecular structures (typically, a nutrient, an additive, a toxic compound) and then with the development of four questions, a preliminary question on a basic nutrients, a question related to a specific food and its compositional and technological characteristics, a second question on a food additive and its use in food technology and a third question describing a class of toxic compounds. Passing the exam requires a sufficient knowledge of the various topics covered, higher grades are achieved when the student responds correctly to questions set in "problem solving mode", linking independently different aspects of the program.

Nutrients in food: proteins, carbohydrates and lipids. Amino acids: chemical properties involved in food technology. Essential and limiting amino acids, complementarity and contemporaneity, integration and fortification. Carbohydrates. Chemical reactivity in food. Maillard reactions. Lipids: composition and classification. Essential fatty acids. Unsaponifiable fraction. Fat-soluble and water-soluble vitamins. Mineral salts, organic acids, polyphenols. Food additives, toxicity evaluation, acceptable daily intake, technology e fields of applications. Principal additives: colours, sweeteners, preservatives, antimicrobials, antioxidants, stabilizers, thickeners, gelling agents, emulsifiers, flavor enhances, and other additives. Technological adjuvants and extraction solvents. Flavors. Cereals and derived products. Production of flour, bread and pasta. Fats: production, rectification, hydrogenation and transesterification. Lipid oxidation. Animal fats, olive oil, seed oils, margarine. Vegetables: fresh products and canned vegetables. Dairy products (milk, yoghurt, cheese and butter): technology and characteristics. Meat: composition and cured products. Fishes and canned products. Eggs and derived products. Alcoholic beverages. Wine: wine-making, composition, regulation of Origin Appellations. Special wines. Spirits and liqueurs. Beer: composition and brewing technology. Food toxicology and undesirable compounds in food: antinutrients and natural toxics, food allergens, biogenic amines, mycotoxins, toxic compounds related to technological processes, heavy metals, pesticides residues, residues related to zootechnic practices and veterinary drugs, contaminants from packaging and environment.

Expected results are related to the acquisition of knowledge about the chemical composition and biochemistry of the principal foods and the technological processes for their production, and also the main additives and contaminants present in foods. Is expected that the student apply the knowledge for the understanding of the mechanisms related to the management of food quality, as well as the main changes related to the process technology; in addition for the ability to identify the main risks from contaminants in foods. The student should demonstrate that has acquired independence of judgment in identifying the problems of food safety in the industry, and as nutritional biologist the communication skills of nutritional information disclosure. Learning skills: ability to deepen the topics discussed with application in specific fields of food technology. Ability to identify the most appropriate information sources about nutritional facts and analyze them critically.