Food chemistry and Merchandise studies

Module food chemistry

The module aims to provide students with fundamental knowledge in the field of food chemistry, focusing attention on the principles of food legislation, on control, on the chemistry of various foods, on organic products, GMOs, on food additives and contaminants

The teaching methodology of the course includes lectures through the use of video projector and overhead projector, and numerical exercises on the topics covered during the week.

If the teaching is given in a mixed or remote mode, the necessary changes may be introduced with respect to what was previously stated, in order to respect the program envisaged and reported in the syllabus.

Knowledge of basic concepts of inorganic and organic chemistry.

Foods between nutrition and well-being

Principles of food law

Food authentication

Food preservation methods

Mineral salts: General information

Lipid foods: General information and nutraceutical aspects, Olive oil, Butter,

Protein foods and food supplements

Cereals: General information and nutraceutical aspects, Wheat, Rice

Coffee, tea, cocoa and alcoholic drinks

Anti-nutritional factors

Contaminants and food additives

Oral exam

Verification of learning can also be carried out electronically, should 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 request a personal interview in order to plan any compensatory measures, based on the educational objectives and specific needs.

The most common exam questions will be covered throughout the course