Foods: nutritional power, centesimal composition table. Waters intended for human consumption.
Water in food: structure and chemical-physical characteristics of water; water activity. Food spoilage reactions.
Drinking water and mineral waters.
Carbohydrates: general information, classification, structure. .
Simple and complex carbohydrates, structure and functional properties. Physico-chemical characteristics of monosaccharides, disaccharides, polysaccharides. Alteration reactions of carbohydrates in the presence of acids, bases and with heat; formation of HMF, lactulose and furosine. Maillard reaction.
Soluble and insoluble dietary fiber. Dietary fiber: chemical composition and importance in the diet.
Proteins: generalities, functions, structure. Food sources of protein. Phenomena of alteration of the protein fraction in food.
Nitrogen compounds in food. Natural amino acids, proteins; thermal alterations, racemizations, formation of isopeptides, deamination and decarboxylation. Strecker reaction, xenobiotic formation.
Lipids: general information, classification and structure. Fatty acids: nomenclature, biosynthesis, typology. Phenomena of alteration of the lipid fraction of foods.
Hydrophilic and lipophilic acidity in food, hydroxy acids and fatty acids. Simple and complex lipids, triglycerides, fatty acids, unsaponifiable fraction, sterols. Thermal and oxidative alterations of lipids, quality molecular markers.
Notes on the main methods of lipid analysis.
Secondary components in food, vitamins and minerals, Antioxidants.
Trace elements. Substances responsible for color, smell and taste. Edible milk, composition, sanitation; butter, cheese, yogurt.
Protein foods, eggs, meat and derivatives, fish products. Edible oils and fats of animal and vegetable origin. Foods with a carbohydrate matrix, flours, bread and pasta, starch and derivatives. Table sugar, sugary syrups, honey. Fruit and derivatives, vegetables and derivatives. Notes on culinary specialties, condiments, aromatic herbs and spices. Nerve foods, coffee, tea, cocoa. Fermented products, wine, beer, vinegar. Preservation of food with physical and chemical methods. Main classes of food additives. Aromas. Chemical and biological risk of food contamination. Outline of GMO products. Notes on foods intended for a particular diet,
Composition, preparation, conservation, phenomena of alteration and adulteration of some foods: milk, vegetable oils and fats, flours and derivatives.
Dietary products intended for subjects in particular physiological conditions or with metabolic disorders.
Food supplements and nutraceuticals.