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    CHEMISTRY OF FOOD COURSE AA 24-25

    Dear Students, 

    the Chemistry of Food course will begin on Tuesday, 8th October in room 9 at the Faculty of Economics, Latina. The course will follow the schedule provided here.

    Timetable

    Chemistry of Food AA 23-24

    The 'Online Student Opinion Questionnaire' of the Chemistry of Food course is now available. 
    The code of the questionnaire is BT7YMZR2.
    For further information, please visit the following webpage: https://www.uniroma1.it/en/pagina/student-opinion-survey-opis
    Kind regards, 
    Cinzia




  • Program

    • PROGRAM CHEMISTRY OF FOOD MODULE  (6 CFU)

      The course includes a general part and a special part.

      General Part – Micro- and Macronutrients 3 CFU

      Water. Structure, Physicochemical properties; hydrogen-bound, general properties and structural functions of water in food, free water, bound water; water activity; drinking water; mineral water, table water; treatment, hardness, analyses. 

      Micronutrients

      Minerals: main elements, trace elements (Na, Ca, K, Cd, Mg, Mn, Fe, I, Se, F), bioavailability and bioaccessibility. Vitamins: Biological Role  Requirement, Occurrence, Stability, Degradation. Water-soluble vitamins: vitamine e vitameri, Thiamine (Vitamin B1), Riboflavin (Vitamin B2), Pyridoxine (Pyridoxal, Vitamin B6), Nicotinamide (Niacin), Pantothenic Acid, Biotin, Folic Acid Cyanocobalamin (Vitamin B12), L-Ascorbic Acid (Vitamin C); fat-soluble vitamins; Retinol (Vitamin A), carotenoids, Calciferol (Vitamin D); α-Tocopherol (Vitamin E) Phytomenadione (Vitamin K1 Phylloquinone).

      Macronutrients

      Carbohydrates. Monosaccharides, Structure and Nomenclature, Configuration, Conformation, Fischer projection, Haworth projection, Physical Properties, Mutarotation, hemiacetal formation, alfa and beta anomers, disaccharides, Oligosaccharides, Structure and Nomenclature, Properties and Reactions, Polysaccharides (glycans). Reducing sugars, glucose, fructose, galactose, galactosemia, glycosidic linkages; inverted sugar; sucrose; lactose; maltose; homoglycans, heteroglycans; starch, amylose; amylopectin, enzymatic degradation of starch; endoplitting; exosplitting; debranching; modified starches, dextrin; cyclodextrin; glycogen; cellulose. 

      Proteins: General remarks, amino acids, essential amino acids, limiting amino acids, isoelectric point, peptide bond, primary structure; secondary structure; tertiary structure; quaternary structure; amino acid score; protein complementing; biological value; digestibility. Physical Properties Denaturation, Dissociation, chemical reactions, hydrolysis, Chemical and Enzymatic Reactions of Interest to Food Processing, Maillard reaction.

      Lipids. Physico-chemical properties; Nomenclature and Classification: Saponification reaction Saponifiable and unsaponifiable Fraction, fatty acids, saturated and unsaturated, monounsaturated (MUFA); diunsaturated (DUFA); polyunsaturated (PUFA); EFA (essential fatty acids); Acylglycerols; Triglycerols; diglycerols, monoglycerols, phospholipids (phosphoglycerols and Sphingoglycerols), Glycolipids; Sphingolipids; Glycolipids; Phosphatidyl Derivatives; wax; Hydrocarbons, Steroids, Cholesterol; carotenoids, Rancidification; hydrolitic, ketonic, oxidative (autoxidation, Photooxidation) Antioxidants.

      Special part - Foodstuff – 3 CFU

      Sweeteners: Nutritional/Physiological Properties, Processing Properties; sweetening power; Individual Sugars and Sugar Alcohols: fructose, Maltodextrin, bulk sweeteners; sorbitol, xylitol, maltitol, acesulfame K, aspartame, aspartame-acesulfame, Cyclamic acid, Rebauside A; Stevioside; Saccharine; Sucralose; Sweet protein; Thaumatin; Monellin; Miraculin; Neotame. 

      Dietary Fibers: Soluble and insoluble fibre, resistant starch; Inulin; Pectine, Alginates, Carrageenans

      Antinutritional factors

       Cereal and Cereal products

      Generality. Composition of the main cereals. World and Italian cereal production. Wheat. Wheat classes. T. aestivum (common wheat) and T. durum (durum wheat). Structure and composition of wheat kernels. Classification of flour: evaluation methods. Pasta and bread.  Bakery products (overview). Rice. Rice species. Treatments made to obtain the commercial product.

      Vegetable oils and edible fats

      Olive oils. Composition and classification. Main analyses are foreseen by the European regulation to determine quality and genuineness.

      Seed oils, hydrogenated fats and margarine: generality, production and refining technologies. Effects of technological treatments. Composition of the main seed oils.

      Milk and derivatives

      Definition. Composition with respect to milk protein and lipid fractions. Defects and alterations. Effect of heat treatments. Regulatory requirements. Milk cream: types and methods of production. Butter. Scheme of burrification processes.


    • Selected books

      - Belitz, H. D.; Grosch, W. ; Schieberle, P. FOOD CHEMISTRY di Springer Nature, 4a Edizione
      - Mannina Luisa, Daglia Maria, Ritieni Alberto: la chimica degli Alimenti - Nutrienti e Aspetti Nutraceutici, CEA - Casa Editrice Ambrosiana


  • Material

    • Icona Cartella
      Chemistry of Food Module Cartella
      Condizioni alternative per l'accesso:
      • Appartenere al gruppo AA 23-24
      • Appartenere al gruppo AA 24-25

  • Exams