Chemistry and biochemistry of agricultural products
(objectives)
TRAINING OBJECTIVES This teaching course aims to provide students with fundamentals of biochemistry and, with them, the knowledge of the biological, chemical and nutritional properties of the main classes of compounds that form the basis of agricultural products. The main objectives of this course are: - provide a basic understanding of the chemical-physical and biological properties of the main compounds (amino acids, proteins, carbohydrates, lipids, vitamins) contained in food, or food-derived; - illustrate the basic concepts of enzymatic kinetics and bioenergetics in order to explain, on a scientific basis, the way in which the metabolic reactions can take place in living organisms, at very high rate. - understand the logic of the main metabolic pathways, the interconnections between them, their regulation and the relative energy balance. Educational objectives 1) knowledge and understanding: at the end of the course associated with individual study efforts, the student will acquire adequate knowledge of the physico-chemical properties and chemical reactivity of the main biomolecules present in food and their impact on the food sector 2) Ability to apply knowledge and understanding: At the end of the course and following the commitment of individual study, the student will achieve an adequate preparation which, together with the other more specific knowledge that he will acquire later on, will allow him to apply the knowledge acquired to analyse and predict the possible interactions between the constituents present and their modifications in a food matrix subjected to various types of deliberate transformations or alterations (applying knowledge and understanding) 3) Making judgments: the attendance of the course and individual study efforts will enable the student to operate in autonomy of judgment also through critical consultation and comparison of teaching materials of various types and to critically analyze data inherent to production processes 4) Communication skills: at the end of the course associated with an individual study commitment, the student will be able to communicate the knowledge acquired using appropriate terminology and will be able to interact positively and exchange information with interlocutors of the same cultural background. 5) Learning skills: indications also derived from the attendance of the course will allow the student to promote his/her self-updating by finding problem-solving elements through the targeted consultation of information channels derived from scientific literature and from accredited websites
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Code
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118945 |
Language
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ITA |
Type of certificate
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Profit certificate
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Module: Chemistry of agricultural products
(objectives)
Educational objectives: 1) knowledge and understanding: at the end of the course associated with individual study efforts, the student will acquire adequate knowledge of the physico-chemical properties and chemical reactivity of the main biomolecules present in food and their impact on the food sector 2) Ability to apply knowledge and understanding: At the end of the course and following the commitment of individual study, the student will achieve adequate preparation, which, together with the other more specific knowledge that he will acquire later on, will allow him to apply the knowledge acquired to analyse and predict the possible interactions between the constituents present and their modifications in a food matrix subjected to various types of deliberate transformations or alterations (applying knowledge and understanding) 3) Making judgments: attendance of the course and individual study efforts will enable the student to operate in the autonomy of judgment also through critical consultation and comparison of teaching materials of various types and to analyze data inherent to production processes critically 4) Communication skills: at the end of the course associated with an individual study commitment, the student will be able to communicate the knowledge acquired using appropriate terminology and will be able to interact positively and exchange information with interlocutors of the same cultural background. 5) Learning skills: indications also derived from the course attendance will allow the student to promote his/her self-updating by finding problem-solving elements through the targeted consultation of information channels derived from scientific literature and accredited websites.
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Language
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ITA |
Type of certificate
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Profit certificate
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Credits
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4
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Scientific Disciplinary Sector Code
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AGR/13
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Contact Hours
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32
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Type of Activity
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Related or supplementary learning activities
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Derived from
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118945_1 Chemistry of agricultural products in Food and Wine Technologies L-26 D'ANNIBALE Alessandro
(syllabus)
General information on food composition - Types of needs and nutritional value - Transformations and alterations of the main macronutrients (proteins, lipids and carbohydrates) - Non-nutrients and antinutrients - Chemical and physical properties of water - Water-solute interactions and food implications - Water activity - Properties of ethanol-water mixtures - Proteinogenic amino acids (stereochemistry and acid-base properties) - Classification of amino acids based on the nature of the R group and on a nutritional basis - Post-translational modifications - Non-protein amino acids - Biogenic amines - Proteins - Classification criteria based on form (fibrous, structural), composition (simple and conjugated) and function - Biological value - Structural levels in proteins - Lipids (classification criteria, general properties, functions and representativeness in food) - Properties of fatty acids and nomenclature - Omega fatty acids - Saponifiable lipids (triacylglycerols, waxes, phospholipids and sphingolipids) - Transformations (catalytic hydrogenation, transesterification and acidolysis) and alterations (hydrolysis, ketone and oxidative rancidity of lipids) - Unsaponifiable lipids (sterols, terpenes and eicosanoids) - Carbohydrates (general information, classification criteria, biological functions and use as additives) - Linear and cyclic representations - Fisher projections and DL classification - Characteristic reactions of sugars [acylation, alkylation, oxidation (aldonic acids, uronic acids and aldaric acids) and reduction] - Alditols and their use as additives (sorbitol, mannitol and xylitol) - Distinction between reducing and total sugars and approaches to their determination - Physical, chemical and sensory properties of sugars - Sweetening power - Monosaccharides (epimers, anomers and mutarotation) - Maillard reactions and food and health implications - Oligosaccharides - Natural and food-related polysaccharides (Xanthan gum , dextran, glucomannans, starches and cell ulose chemically modified and not) - Liquefaction and retrogradation of starch - Dextrin and dextrose equivalence - Glycemic index and glycemic load
(reference books)
Principi di chimica degli alimenti Autori: Cappelli e Vannucchi Casa Editrice Zanichelli Introduzione alla biochimica Lehninger Publisher: Zanichelli
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Dates of beginning and end of teaching activities
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From to |
Delivery mode
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Traditional
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Attendance
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not mandatory
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Evaluation methods
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Oral exam
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Module: Biochemistry |
Language
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ITA |
Type of certificate
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Profit certificate
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Credits
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5
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Scientific Disciplinary Sector Code
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BIO/10
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Contact Hours
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40
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Type of Activity
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Basic compulsory activities
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