D3a - Dipartimento di Scienze Agrarie, Alimentari e Ambientali - Guida degli insegnamenti (Syllabus)
Basic knowledge of food chemistry, biochemistry, microbiology, food processing technology.
The course consists of 4 ECTS (36 hours) of theoretical lessons, including critical reading and discussion of scientific papers, and 2 ECTS (18 hours) of practical laboratory activities.
Knowledge and understanding:
Adequate knowledge of metabolism and biochemical processes occurring in raw plant and animal food materials, with special focus on those processes causing and affecting food transformations, and influencing the nutritional value.
Applying knowledge and understanding:
Capability of using the acquired knowledge to evaluate and improve the characteristics of the primary raw food materials from agriculture, animal farming and fisheries and to optimize the quality and safety of the finished food products.
Capability of identify and suggest the best practices at the different levels of the production process to improve the quality and efficiency of food and beverage production; capability of clearly and exhaustively communicate notions, ideas and technical solutions to interlocutors of different expertise
BIOCHEMICAL CHANGES IN RAW FOOD (3.5 ECTS)
Germination of cereals
Biochemistry of fruit ripening and postharvest: biosynthesis of ethylene; changes in metabolism, colour, flavour and texture
Conversion of muscle to meat and edible fish
Biosynthesis of milk constituents (lipids, proteins, lactose)
BIOCHEMISTRY OF FOOD PROCESSING (1.8 ECTS)
Milk coagulation and cheese ripening. Bakery.
BIOCHEMISTRY OF FOOD SPOILAGE (0.2 ECTS)
NUTRITIONAL QUALITY OF FOOD (0.5 ECTS)
Anti-nutrients, natural toxic compounds, vitamins and anti-vitamins.
Learning evaluation methods
Oral discussion on three of the subjects listed in the teaching program.
Learning evaluation criteria
The student will have to demonstrate sound knowledge on (a) the biochemical components of food, (b) their relationship to nutritional quality and (c) their modification during food processing.
Learning measurement criteria
The final mark is attributed in thirtieths.
Final mark allocation criteria
In order to pass the examination, the student will have to demonstrate a comprehensive understanding of the subjects, and the capability to use an appropriate technical terminology.
“Food Biochemistry and Food Processing”, Hui Y.H. Ed, Blackwell Publishing
“Biochemistry of Foods”, Eskin NAM and Shahidi F Eds, Academic Press