CHIMICA DEGLI ALIMENTI E NUTRACEUTICA
Academic Year 2022/2023 - Teacher: IVAN PIETRO OLIVERIExpected Learning Outcomes
The course aims to provide students with fundamental knowledge in the field of food chemistry, focusing attention on the principles of food law, on analytical techniques useful for the authentication and quality control of food, on the chemistry of various foods, on organic products, GMOs, food additives and contaminants. Particular attention will be focused on nutraceutical aspects.
At the end of the course, students will have acquired specific skills that will allow them to understand which analytical techniques are most suitable for the analysis of a food, which are the basic regulations in the food sector and to know food from a chemical and nutraceutical point of view.
Course Structure
As per the didactic regulations of the Course of Studies.
If the teaching is given in a mixed or remote mode, the necessary changes with respect to what was previously stated may be introduced, in order to respect the program envisaged and reported in the syllabus.
Required Prerequisites
Attendance of Lessons
Detailed Course Content
Foods between nutrition and wellness
Principles of food law
Food authentication - conventional and advanced analytical techniques
Food preservation methods
Mineral salts: General, advanced analytical methodologies
Vitamins: food sources, nutraceuticals, supplements and analytical determination
Lipid foods: Generalities and nutraceutical aspects, Olive oil, Butter, functional and dietary foods and lipid-based supplements
Protein foods and food supplements
Cereals: Generalities and nutraceutical aspects, Wheat, Rice
Coffee, tea, cocoa and alcoholic beverages: chemistry and bioactive components and physiological effects
Organic, biodynamic and GMO products
Anti-nutritional factors
Contaminants and food additives
Textbook Information
Luisa Mannina (Curatore) Maria Daglia (Curatore) Alberto Ritieni (Curatore) - La chimica e gli alimenti. Nutrienti e aspetti nutraceutici - CEA, Zanichelli
Patrizia Cappelli, Vanna Vannucchi - CHIMICA DEGLI ALIMENTI - Conservazione e trasformazioni - Zanichelli
Course Planning
| Subjects | Text References | |
|---|---|---|
| 1 | Foods between nutrition and wellness | |
| 2 | Principles of food law | |
| 3 | Food authentication - conventional and advanced analytical techniques | |
| 4 | Food preservation methods | |
| 5 | Mineral salts: General, advanced analytical methodologies | |
| 6 | Vitamins: food sources, nutraceuticals, supplements and analytical determination | |
| 7 | Lipid foods: Generalities and nutraceutical aspects, Olive oil, Butter, functional and dietary foods and lipid-based supplements | |
| 8 | Protein foods and food supplements | |
| 9 | Cereals: Generalities and nutraceutical aspects, Wheat, Rice | |
| 10 | Coffee, tea, cocoa and alcoholic beverages: chemistry and bioactive components and physiological effects | |
| 11 | Organic, biodynamic and GMO products | |
| 12 | Anti-nutritional factors | |
| 13 | Contaminants and food additives |
Learning Assessment
Learning Assessment Procedures
Oral examination
Verification of learning can also be carried out electronically, should the conditions require it.
Information for students with disabilities and / or SLD
To guarantee equal opportunities and in compliance with the laws in force, interested students can ask for a personal interview in order to plan any compensatory and / or dispensatory measures, based on the didactic objectives and specific needs. It is also possible to contact the CInAP contact person (Center for Active and Participatory Integration - Services for Disabilities and / or SLD) of the Department of Chemical Sciences