2016/2017

2020/2021

DM270

CHIM/10 (FOOD CHEMISTRY)

DEPARTMENT OF DRUGS SCIENCES

MEDICINAL CHEMISTRY AND PHARMACEUTICAL TECHNOLOGY

PERCORSO COMUNE

5°

1st semester (12/10/2020 - 29/01/2021)

6

48 lesson hours

Italian

WRITTEN TEST

PAPETTI ADELE (titolare) - 6 ECTS

Basic knowledge in organic chemistry

Provide basic knowledge on: food chemical composition, changes induced by technolgical processes, food preservation methods, main analytical methods for food analysis, and food European regulation
Students will be able to properly orientate in the prodcution and quality/safety control in food industry

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

Lectures

-H.-D. Belitz, W. Grosch, P. Schieberle. Food Chemistry. Springer Ed. 2009.
Files of lectures

Student performance will be assessed by 3-5 questions during oral examation in the pre-fixed examination sessions.

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