Portale di Ateneo - En.Unibs.it

Fundamental Knowledge of food chemistry
Food chemistry today. Definitions and reflections
Nutrients. Structure, features, functions and classification of: lipids, carbohydrates, proteins, vitamins, minerals and water.
Functional foods. Probiotics and prebiotics foods. Dietary fibre.
Organoleptic aspects of food. Color, smell and taste. Evaluation of the organoleptic quality of food.
Major alterations of food. Changes in load of lipids, carbohydrates, amino acids, vitamins and minerals.
Food additives and processing coadiuvants. Classification, use, legislation, labeling.
Role of biotechnology in the food industry
General: application of biotechnology for the production of essential products to the development of different sectors of the food industry (enzymes, additives, sweeteners, etc.). Production of microbial biomass as a source of dietary protein. Application of molecular biotechnology to food diagnostics.
Milk and dairy products. Composition, classification and legislation, techniques of consolidation of the milk, processing steps for the production of fermented milk, butter and cheese. Classic extraction of animal rennet, milk-coagulating, coagulating enzymes of rennet, microbial coagulants and coagulant from GMOs.
Cereals and dairy products. Compositional characteristics of the most common cereals. Production of wheat flour: flour and bran. Bread and pasta: salient features and rules of bread and pasta.
Meat. Classification, structure and characteristics of fresh meat. Processing and storage of fresh meat. Production of sausages and cured meats. Labeling (traceability).
Eggs. Structure, composition, classification, conservation. Production of egg products. Labeling and legislation.
Fish products. Classification of the catch, composition, qualitative characteristics. Processing and preservation techniques.
Alcoholic beverages. Wine: characteristics of composition, short introduction of principles of fermentation, responsible agents of fermentation, winemaking, winery operations, phenomena of preservation, aging, treatments and alterations.
Beer: compositional characteristics, production (malting, mashing, fermentation and yeast), changes, classification.
Oils and fats. Composition, classification, legislative aspects of olive oils, seed oils and margarine. Techniques of oil extraction. Refining. Techniques of hydrogenation.