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FOOD BIOCHEMISTRY
NADIA RAFFAELLI

Seat Agraria
A.A. A.A. 2016-2017
Credits 6
Hours 54
Period 1^ semestre
Language ENG
U-gov code LIB-L-STAL 5S056

Prerequisites

Basic knowledge of food chemistry, biochemistry, microbiology, food processing technology.

Development of the course

The course consists of 4 ECTS (36 hours) of theoretical lessons, and 2 ECTS (18 hours) of practical laboratory activities.

Learning outcomes

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.

 

Applying knowledge and understanding:

Capability of  using the acquired knowledge to evaluate and improve the characteristics of the primary raw food materials from agriculture and animal farming.

 

Cross-expertise:

Capability of identify and suggest the best practices at the different levels of the production process to improve the quality and efficiency of food production; capability of clearly and exhaustively communicate notions, ideas and technical solutions to interlocutors of different expertise.

 

Program

Basics of enzymology. Enzymology in food (2 ECTS)

Protein cross-linking in food. Manipulating protein cross-linking during processing. Transglutaminases.

Enzymatic browning. Tyrosinase.

Structure and function of pectin. Biochemistry of pectic enzymes.

Biochemical properties of the principal constituents of meat, milk and fruit (3 ECTS).

Biochemistry of muscle and post-mortem biochemical changes.

Biochemistry of milk processing.

Metabolism in fruit ripening and softening.

Biochemistry of bread (1 ECTS)

Cereal composition. Biochemical properties of wheat flour. Biochemical changes during dough development, baking and storage.

 

Development of the examination

 

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 the biochemical components of food and 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.

 

Recommended reading

“Food Biochemistry and Food Processing”,  Hui Y.H. Ed, Blackwell Publishing

“Biochemistry of Foods”, Eskin NAM and Shahidi F Eds, Academic Press

 

Courses

• C.L.T. - Scienze e Tecnologie Alimentari (STAL)