2017/2018

2021/2022

DM270

CHIM/10 (FOOD CHEMISTRY)

DEPARTMENT OF DRUGS SCIENCES

PHARMACY

PERCORSO COMUNE

5°

(04/10/2021 - 28/01/2022)

6

48 lesson hours

Italian

ORAL TEST

COLOMBO RAFFAELLA - 1 ECTS
PAPETTI ADELE - 5 ECTS

Entrants must have at least the minimum grade in the organic chemistry course.

The course aims to provide 1) the basics of the chemical composition of foods, taking into account both the nutrients and
components of food with bio-functional properties, and 2) the main laws in the area of healthy food,food supplements, and food for special medical purpose.
Students will have skills about the composition of foods, foods for specific groups and food supplements, as well as notions about diversified nutritional needs based on specific physiological and pathological conditions.

Inorganic nutrients: 1) water: physical state of water in foods, water activity (aw), food stability, and mineral waters; 2)
minerals: major anions and cations, their food sources. Organic food nutrients: 1) lipids: chemical structures, lipids in
foods, lipid degradations, antioxidants; 2) carbohydrates: chemical structures, simple and complex sugars in foods,
sweeteners, soluble and insoluble dietary fibers; 3) proteins: aminoacids, structure and function of proteins in foods,
biological and nutritional value of animal and vegetable proteins, anti-nutritional factors; 4) fat- and water-soluble
vitamins: physico-chemical properties, distribution in foods.
Food and nutrition guidelines, Dietary Reference Values, EU Food Laws focusing the attention on healthy foods, food
supplements, dietetics, food for special medical purpose.
Enteral and parenteral nutrition formula.

Lectures

Belitz-Grosch. Food Chemistry. Springer Ed. 2008.
EFSA website
PPT files of lessons

Student performance will be assessed by 3-5 questions during oral exams in all the examination sessions.