IN/0233 - CHEMISTRY AND TECHNOLOGY OF FOOD
Academic Year 2022/2023
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ALBERTO ANGIONI (Tit.)
- Teaching style
- Lingua Insegnamento
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KNOWLEDGE AND UNDERSTANDING:
The course aims to provide students with an in-depth knowledge of the chemical-physical characteristics of nutrients and non-nutrients present in foods and the changes induced by cooking and technological processes of production and conservation.
The effects that the production and processing and conservation processes have on the composition of food and food products will be studied.
Particular attention will be given to the most modern analytical methods used for the analysis of the chemical composition.
The course will focus on the positive, nutritional and health characteristics, but will also deepen the knowledge of the negative components, toxic or potentially harmful to the body.
The frontal module will have a preparatory task to the experiences that will be done in the laboratory, so that the student is able to link the process to the extrapolation of the analytical data.
APPLYING KNOWLEDGE AND UNDERSTANDING: The course will provide the student with the methodological and instrumental application skills to evaluate the role of the operations performed on the food in determining the composition and the effects on health and evaluate the safety of food and its suitability for human consumption.
MAKING JUDGEMENTS: Interpretation and comparison of scientific data of nutritional composition and toxicology of food and food products.
COMMUNICATION: Ability to explain concepts and data drawn from scientific publications. Ability to relate to other nutrition professionals and users of the food industry.
LEARNING SKILLS: autonomous consultation of databases, publications and information sources accredited at national and international level.
Basic concepts of Food Chemistry and Technology, biochemistry
Analytical methods used for the study of the chemical-physical characteristics of nutrients and non-nutrients present in food and on the modifications induced by cooking and technological processes of production and conservation.
Effect of cooking on the composition of foods
Effect of the processing of olives on the composition of the final product
Effect of milk processing on the composition of final products
Effect of post-harvest processes on the composition of the final product
Effect of the fermentation process on foods
Effect of the rectification process on the composition of oils
Water - chemical and physical properties, water in food, drinking water, mineral water.
Cereals and derivatives -Rice, corn, barley, oats, rye.
Olives and Olive Oil - structure and composition of the olive, chemical composition of virgin and extra virgin olive oil, pomace oil, product classification.
Practical experiments in the laboratory for the analysis of the chemical-physical characteristics of nutrients and non-nutrients present in food and on the modifications induced by cooking and technological processes of production and conservation.
Use of instruments such as GC / MS and LC / MS, LC-FLUO, LC-DAD.
The course will take place with lectures (4 CFU, 32 hours) which include the use of PowerPoint and laboratory presentations (2 CFU, 20 hours) for the study of the chemical and physical characteristics of nutrients and non-nutrients present in foods.
Verification of learning
The final exam of the course is based on the evaluation of an oral examination. The student will discuss orally a few different topics proposed by the teacher, using, where necessary, schemes / graphic representations. Knowledge of the topics of the course, the ability to link between different topics, the expressive capacity, the use of appropriate terminology, the ability to synthesize will be evaluated.
The final grade considers several factors:
Quality of the knowledge, skills and competences:
a) appropriateness, accuracy and consistency of knowledge
b) appropriateness, accuracy and consistency of skills
c) appropriateness, accuracy and consistency of competences
a) Capacity of expression;
b) Proper use of the specific language of the discipline;
c) Logical capacity and consequentiality in the fitting of the contents;
e) Ability to connect different arguments by finding the common points and establish a consistent overall design, i.e. taking care of structure, organization and logical connections of speech exposition;
f) Ability to summarize.
Capability to exchange and to interact with the teacher during the interview.
a) critical spirit;
b) ability to self-evaluation.
Consequently, the judgment can be:
a) Fair (18 to 20/30)
The candidate demonstrates little knowledge acquired, superficial level, many gaps. Expressive abilities modest, but still sufficient to support a coherent dialogue; logical capacity and consequentiality in the fitting of the subjects at elementary level; poor capacity for synthesis, lack of interaction with the teacher durations interview.
b) Moderate (21 to 23)
The applicant demonstrates a discreet acquisition of knowledge but lack of depth, with a few gaps; expressive abilities more than sufficient to support a coherent dialogue; acceptable mastery of the language of science, logical capacity and consequentiality in the fitting of the arguments of moderate complexity, more than enough capacity for synthesis and the ability to graphic expression acceptable.
c) Good (24 to 26)
The candidate demonstrates a rather large knowledge, moderate depth, with small gaps; satisfactory mastery of the expressive capabilities and significant scientific language; dialogical ability and critical thinking well detectable, good capacity for synthesis and ability to graphic expression more than acceptable.
d) Outstanding (27 to 29)
The candidate demonstrates a very extensive knowledge, well depth, with marginal gaps; remarkable powers of expression and high mastery of scientific language; remarkable capacity of dialogue, good competence and relevant aptitude for logic synthesis, high capacity for synthesis and graphic expression.
e) Excellent (30)
The candidate demonstrates a very extensive and in-depth knowledge, gaps irrelevant, high capacity and high mastery of the expressive language of science; excellent capacity of dialogue, aptitude to make connections between different subjects, excellent ability to synthesize and very familiar with the expression graphics.
The praise is attributed to the candidates clearly above average, and whose notional, expressive, conceptual, and logical limits, if any, are completely irrelevant.
“Chimica degli Alimenti” Cabras, P., Martelli, A. Piccin Editore;
“ADDITIVI E TOSSICI NEGLI ALIMENTI” Marinella Melis, Editore libreriauniversitaria.it, Padova 2014.
“Agrofarmaci – Conoscenze per un uso sostenibile – Gennari Trevisan- Editore Perdisa 2008
“Analisi dei Prodotti Alimentari” Tuberoso C., Cabras P., Editore Piccin.
How to sign: in order to take the oral exam, the students have to sign on ESSE3 within the last working day prior to the date of the exam. For information (time, room, etc.) call the following numbers: 0706758615, or send email to firstname.lastname@example.org.
The teacher is available after the lecture hours at the Laboratory of Food Chemical Analysis at the Department of Life Sciences and the Environment, via Ospedale 72 II floor.