The course aims to provide students with basic knowledge about the principal aliments, their molecular structure, chemical composition and nutritional value.
Lectures and exercises (classroom and company, also on line.
If teaching is don in mixed or remote mode, specific changes of the program may need to be made.
Macronutrients. Proteins, Carbohydrates, Lipids: molecular structrure, chemical transformations, nutritional values.
Liposoluble Vitamins: Isoprenoid structrure.
Water soluble Vitamins : Cofactors
Preservatives.
Main Aliments: Milk, Yogurt, Butter, Cheese, Eggs, Chocolat.
1 - P. Cabras, A. Martelli - Chimica degli Alimenti - Piccin
2 - Tom Coultate - La chimica degli Alimenti - Zanichelli