ID:
510574
Duration (hours):
56
CFU:
6
SSD:
CHIMICA DEGLI ALIMENTI
Year:
2025
Overview
Date/time interval
Secondo Semestre (02/03/2026 - 19/06/2026)
Syllabus
Course Objectives
At the end of the course of Food Chemistry and Analyses the students will:
- know the chemical composition of foods,
- know how to critically evaluate the changes induced on nutrients by the different transformation processes applied to foods
- know and apply conservation methods to food products, modifying them according to their composition
- apply the main analytical methods to the different food components and analyze the data obtained by critically evaluating the results
- know the national and European regulatory aspects of the sector, applying them when necessary.
Passing the module will allow the student to adequately orient themselves in the production and quality/safety control of the food sector.
- know the chemical composition of foods,
- know how to critically evaluate the changes induced on nutrients by the different transformation processes applied to foods
- know and apply conservation methods to food products, modifying them according to their composition
- apply the main analytical methods to the different food components and analyze the data obtained by critically evaluating the results
- know the national and European regulatory aspects of the sector, applying them when necessary.
Passing the module will allow the student to adequately orient themselves in the production and quality/safety control of the food sector.
Course Prerequisites
Basic fundamentals of General and Inorganic Chemistry (in particular concerning stoichiometry, acid-base and redox reactions), Organic Chemistry (in particular concerning fatty acids, sugars, and amine derivatives chemistry and stereochemistry) are required. These contents are particularly preparatory to the topics concerning the macro and micronutrients.
-Basic fundamentals of Physical Chemistry. These contents are preparatory to the comprehension of the main technological treatments applied to foods.
- Basic fundamentals of Analytical chemistry. These contents are preparatory to the comprehension of the analytical methods applied to the different food components.
General and Inorganic Chemistry and Stoichiometry, Mathematics with elements of Statistics, and Organic Chemistry I exams are preparatory to the present course.
-Basic fundamentals of Physical Chemistry. These contents are preparatory to the comprehension of the main technological treatments applied to foods.
- Basic fundamentals of Analytical chemistry. These contents are preparatory to the comprehension of the analytical methods applied to the different food components.
General and Inorganic Chemistry and Stoichiometry, Mathematics with elements of Statistics, and Organic Chemistry I exams are preparatory to the present course.
Teaching Methods
Lectures followed by a discussion on the topics covered and laboratory
theoretical exercises in the classroom.
The Power Point presentations are used for both frontal lessons and guided
exercises involving the resolution of theoretical problems about the
analytical determinations considered in the course. The same
presentations are available for the
students in the section of the course on Kiro platform. Students will be
provided with didactic material relating to the lessons and additional
material to deepen the topics dealt with of greatest interest.
JoVE scientific videos will be provided for the most important analytical
protocols.
For students with specific needs, who cannot attend in presence the educational activities and who have applied for Inclusive Teaching Modalities, suitable teaching material will be provided for fruitful independent study. If required, self-learning can be supported by tutoring or supplementary teaching activities and by individual meetings, both in presence and online, scheduled according to student needs.
theoretical exercises in the classroom.
The Power Point presentations are used for both frontal lessons and guided
exercises involving the resolution of theoretical problems about the
analytical determinations considered in the course. The same
presentations are available for the
students in the section of the course on Kiro platform. Students will be
provided with didactic material relating to the lessons and additional
material to deepen the topics dealt with of greatest interest.
JoVE scientific videos will be provided for the most important analytical
protocols.
For students with specific needs, who cannot attend in presence the educational activities and who have applied for Inclusive Teaching Modalities, suitable teaching material will be provided for fruitful independent study. If required, self-learning can be supported by tutoring or supplementary teaching activities and by individual meetings, both in presence and online, scheduled according to student needs.
Assessment Methods
The check of the learning consists of an individual oral exam suitable to
evaluate the acquired skills of the course contents. Student performance
will be assessed by at least 4 questions: 2-3 about che chemistry of nutrients and
food minor components, food composition, technological treatments, food
law and 1-2 about the application of analytical method to determine food
composition and food quality
Appropriate examination methods are provided for students who fall under the categories specified for Specific Learning Difficulties (DSA) and Special Educational Needs (BES).
evaluate the acquired skills of the course contents. Student performance
will be assessed by at least 4 questions: 2-3 about che chemistry of nutrients and
food minor components, food composition, technological treatments, food
law and 1-2 about the application of analytical method to determine food
composition and food quality
Appropriate examination methods are provided for students who fall under the categories specified for Specific Learning Difficulties (DSA) and Special Educational Needs (BES).
Texts
H.-D. Belitz, W. Grosch, P. Schieberle. Food Chemistry. Springer Ed.
2009.
2009.
Contents
Lecures program: Macro- and micro-nutrients and food minor components. Food additivies and relative regulation. Vegetable and animal foods. Milk and dairy foods. Fermented foods (alcoholic beverages, vinegar, and beer), cereals, and nervine foods. Production, transformation, and preservation technologies. Food contact materials.
Classroom laboratory teaching: theoretical application of gravimetric, volumetric, and spectrophotometric analytical methods to evaluate the food nutrients content and to evaluate the different quality food indices. Green extraction approaches and chromatographic techniques will also be illustrated, but only data processing will be considered.
Classroom laboratory teaching: theoretical application of gravimetric, volumetric, and spectrophotometric analytical methods to evaluate the food nutrients content and to evaluate the different quality food indices. Green extraction approaches and chromatographic techniques will also be illustrated, but only data processing will be considered.
Course Language
Italian
Degrees
Degrees
MEDICINAL CHEMISTRY AND PHARMACEUTICAL TECHNOLOGY
Single-cycle Master’s Degree
5 years
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