D!. Knowledge and understanding: the course aims to illustrate the chemical structures and the main biological functions of the nutritive principles, defining in particular the chemical composition of the most important food matrices. Furthermore the main analytical techniques used for the extraction, separation and the quali-quantitative identification of the chemical component present in the food matrices are illustrated. D2. Applying knowledge and understanding: at the end of the course the student must be able to describe the chemical components inherent to the main matrices, both in the structural and in the bio-functional aspects. It should also be able to identify the most suitable analytical technique for the qualitative and quantitative analysis of the chemical components present in the food matrices, considering in particular the origin of the raw material, the production techniques and the state of conservation of the product. D3. Making judgements: the student must be able to apply the most common instrumental analytical techniques for the determination of the chemical characteristics, agronomic practices and the genuineness of the food products. D4. Communications skills: the oral exam aims to verify the full understanding of the theoretical concepts related to the bio-nutritional and analytical aspects developed during the course. D5. Learning skills: the student must demonstrate that can apply the chemical-structural and analytical concepts learned in the determination of the chemical composition of the main food matrices.

Basic knowledge of General Chemistry and Organic Chemistry

Nutrients. Food groups. Needs and metabolism: basal metabolism and energy expenditure. The ideal weight and body mass index. Malnutrition. Guide lines and security levels (LARN). Carbohydrates: monosaccharides, disaccharides, oligosaccharides and polysaccharides, functions and needs. Carbohydrate analysis: chemical and physical methods. Extraction from the food matrix: extraction principles. Chromatography: principles and applications. The cereal composition of the flours. Flour analysis. Natural and synthetic sweeteners. Dietary fiber. Lipids: fatty acids, glycerides, phosphoglycerides, sphingolipids, functions and needs. Fats analysis: chemical and physical methods. Chromatographic techniques: principles of gas chromatography. Vegetable oils: olive oil and seed oils: extraction, grinding and analysis. Substitutes for fat and similar fats. Proteins: features and functions. Essential amino acids. Protein quality (chemical and biological indices). Determination of total nitrogen. Chromatographic analysis of AAs. Water-soluble and fat-soluble vitamins. Mineral salts and trace elements. Cow's milk: characteristics, composition and analysis. Commercial milks

P. Cabras, A. Martelli, Chimica degli Alimenti, Piccin (2014).

Nutrients: macro- and micro-components. Food groups: energetic, plastic and regulatory function. Needs and metabolism: basal metabolism and energy expenditure. Direct and indirect calorimetry. The ideal weight and body mass index. Obesity hypertrophic and hyperplastic. Guide lines and security levels (LARN). Carbohydrates: monosaccharides, disaccharides, oligosaccharides and polysaccharides, functions and needs. Chemical analysis (colorimetric and redox) and physical (polarimetry). Extraction from the array: single and multiple. Application of chromatographic techniques: LSC and LLC preparative and analytical. The cereal composition of the flours. Flour analysis: determination of moisture, ash, acidity, total nitrogen, gluten, ascorbic acid, research of milling wheat into semolina. Natural and synthetic sweeteners. Dietary fiber. Lipids: fatty acids, glycerides, phosphoglycerides, sphingolipids, functions and needs. Fat analysis: chemical methods (acidity and peroxides) and physical (refractive index). Chromatographic techniques: principles and application of gas chromatography. Vegetable oils: olive oil and seed oils. Industrial techniques of extraction and grinding operations. Oils analysis: spectrophotometric examination, gas chromatographic analysis of the glyceride and unsaponifiable fraction. Substitutes for fat and similar fats. Proteins: features and functions. essential amino acids. Protein quality: chemical indices (CS A / E and CS A / T) and biological indices (D, BV, PER, NPU and NPR). Determination of total nitrogen. Chromatographic analysis of the AA (HPLC ion exchange). Water-soluble and fat-soluble vitamins. Mineral salts and trace elements. Cow's milk: characteristics and composition, compared with breast milk. Treatments made to central. Commercial milks. Milk testing: determination of bacteria, the specific weight, lipid content and protein, lactose, cryoscopic index, activity of phosphatase and peroxidase, the presence of antibiotics.

Lectures

e-mail: gprocida@units.it

Oral examination for the entire course program. Any changes these indications, which may become necessary to ensure the application of safety protocols related to the COVID19 emergency, will be communicated on the Department’s and Degree Course websites and Lecture course Moodle page.