TP11A7G - FOOD CHEMISTRY

courses

ID:

TP11A7G

Duration (hours):

16

CFU:

SSD:

CHIMICA FARMACEUTICA

Located in:

CHIETI

Url:

Course Details:

ENVIRONMENT AND WORKPLACE PREVENTION TECHNIQUES/CORSO GENERICO Year: 1

Year:

2025

Course Catalogue:

https://unich.coursecatalogue.cineca.it/af/2025?co...

Date/time interval

Secondo Semestre (03/03/2026 - 30/05/2026)

Course Objectives

The Food Chemistry course aims to provide basic knowledge on the key chemical characteristics of foods, the organoleptic characteristics and stages of processing and storage of food. A further objective concerns the deepening of the chemical aspects of contaminants in food and toxic substances that arise during heat treatments

Course Prerequisites

Knowledge of general inorganic chemistry, organic chemistry, and biochemistry

Teaching Methods

The course is organized in frontal lessons

Assessment Methods

The final exam consists of an oral interview, in which the knowledge and thorough and critical understanding of the topics related to the course program are verified. The final evaluation is considered positive if the student, in addition to knowing the proposed topics, exposes them clearly and with appropriate terminology

Texts

P. Cappelli, V. Vannucchi. Principi di chimica degli alimenti, Ed. Zanichelli.
Teaching material made available to the teacher

The Food Chemistry Module, included in the Integrated Biopharmacology Course, is structured in such a way as to address, from a structural and functional point of view, the most important classes of organic and inorganic compounds present in the nutrients. The aspects related to the conservation, contamination, classification and hygiene of food are also examined, with particular reference to issues of interest to consumers

Course Language

Food Chemistry Italian language

More information

The publicity of lesson schedules and educational programs is ensured by the University and Department websites. The publication of exam sessions is assured by the ESSE3 application