Lessons: - provide basic and fundamental knowledge on food chemical composition and changes induced by technolgical processes; - ensure that students are able to recognize the different nutritional and biological intake of foods depending on their nutrient composition.
Course Prerequisites
Basic/primary organic chemistry notions are required.
Teaching Methods
Frontal lectures. Students will be provided with didactic material used in the classroom and additional material for in-depth study of topics of particular interest.
Assessment Methods
Learning will be verified through an oral exam which consists of 3 open questions regarding macro-, micronutrients and water. Passing the exam requires a judgment of suitability.
Texts
H.-D. Belitz, W. Grosch, P. Schieberle. Food Chemistry. Springer ed. 2009. PPT files of lectures
Contents
Chemical food composition. Macronutrients: proteins, lipids, simple and complex carbohydrates. Micronutrients: vitamins and mineral salts. Water in foods and mineral waters.
