Course "Food chemistry: preservation, processing and nutritional issues"
Dear all,
this is to inform you that the course "Food chemistry: preservation, processing and nutritional issues" is scheduled for the period October 1st-October 13th 2026 . The course will be developed in 2h lessons starting from October 1st at 14.30 and will be delivered online in Italian or English depending on the students interested. To attend the course please contact me on teams.
The final examination will consist in seminars on arguments tackled in the course and selected by students with ample discussion and questions from the teacher (and attendants).
Here following is a brief overview of the course
Food components: brief overview (1 lecture)
Food orgaleptic characteristics: Color: main pigments; Taste: the five main tastes; Odor : classification of odorants; methods for evaluation (1 lecture)
Food storage and preservation: Exposure to oxygen, light, contaminants; Prolonging shelf life; Smart packaging; Food additives: main classes and applications (2 lectures)
Food processing and their nutritional consequences : Hydrogenation processes (alditols, PUFA); Thermal processing (milk); oxidation of phenol components in vegetable processing; Transesterification and triglycerides modification; Hazard from food cooking: Imidazoquinoline from meat , Aminoacids transformation, Acrylamide etc (2 lectures )
Nutritional aspects: Vitamins; Functional foods; Lipid supplements; Proteic supplements; Fortificants; Prebiotics and probiotics; Bioactives in plant derived food; antinutritional factors (1 lecture)
Focus on selected food: cereals, tea, coffee, cocoa or others , non-conventional food (1 lecture)