FOOD BIOCHEMISTRY

Single discipline educational activity

Course Sheet

Academic Year of enrolment:

2020/2021

Type of Course:

Elective Course

Optional/Mandatory:

Optional

Degree:

Bachelor's Degree Programme in VITICULTURAL, OENOLOGICAL AND FOOD TECHNOLOGIES

Disciplinary Sector:

Agricultural Chemistry

Language:

Italian

Credits:

Programme Year:

Professor and Collaborators:

PALMA Amedeo

Obligatory attendance:

Yes

Minimum hours of attendance:

Hours of classroom activity:

Prerequisites:

For the frequency of the course the student must have followed the lessons of general chemistry, organic chemistry and biochemistry

AF code:

A000364

Assessment Methods

Verification of learning:

The exam consists of a written test of open questions that will take place in the middle of the course. At the end of the course the student will have to present two topics, one of his choice and one established by the professor, using the powerPoint program. The final grade will derive from the two assessments obtained in the written and oral tests and will be expressed in thirtieths.

Teaching period

First semester

Objectives

General purpose of the Food Biochemistry course: deep knowledge on the main biochemical compounds, understand their chemical and biochemical reactivity and understand the effects that food transformation and storage have on main biochemical compounds.

Contents

Food Biochemistry program

Water and Its Relation to Food
Carbohydrates
Amino Acids, Oligopeptides, Polypeptides, and Proteins
Enzymes Applied in Food Technology
Lipids, Fats, and Oils
Biochemistry of vitamins
Biochemistry of non-nutrient and anti-nutrients
Biochemistry of inorganic nutrient
Cereals
• Cereal Grain Composition
• Amyloplasts
• The Starch Granule
• Biosynthesis of Starch
• Protein
• Lipids
• Storage of Grains
• Respiration
• Effect of Moisture Content
• Prolonged Storage of Grains and Flour
Fruits and Vegetables
• Biochemistry of Fruits
• Respiration
• Initiation of Ripening
• Biosynthesis of Ethylene
• Color Changes
• Chlorophyll Changes during Ripening
• Processing and Storage
• Carotenoids
• Anthocyanins
• Texture
• Cell Wall Constituents
• Cell Wall Degradation
• Flavor and Aroma
• Aldehydes, Alcohols, and Esters
• Starch-Sugar Conversion
• Organic Acids
• Cold Storage
• Controlled Atmosphere Storage
• New Developments in Postharvest Storage
Meat
• The Nature of Muscle
• Meat Pigments
• Storage
Milk
• Composition of Milk
• Lipids
• Milk Proteins
• Casein Micelle
• Lactose
Dairy Products
• Cheese and Yogurt
• Chemistry of Milk Coagulation
• Biochemistry of Cheese Ripening
• Fermented Dairy Foods
Browning Reactions in Foods
Non-enzymatic Browning
• Maillard Reaction
• ReactioneLipid Interactions
• Effect of Polyphenols on the Maillard Polymers
• Caramelization
• Ascorbic Acid Oxidation
• Antioxidant Activity of Non-enzymatic Browning Products
• Inhibition of Non-enzymatic Browning
Enzymatic Browning
• Polyphenol Oxidase
• Phenolic Compounds in Food
• Mechanism of Reaction
• Specificity of Polyphenol Oxidase
• Polyphenol Oxidase in Foods and Food Processing
• Control or Inhibition of Enzymatic Browning
Lipid Oxidation
• Where does Lipid Oxidation Occur?
• How does Lipid Oxidation Occur?
• Lipid Oxidation Mechanisms
• Which Factors Control Lipid Oxidation?
• What are the Consequences of Lipid Oxidation?
• Antioxidants: Agents that Prevent Free Radical Production
• Role of metals in lipid oxidation
Health/Functional Foods
Biochemistry and Probiotics

Recommended Bibliography

Testi
COZZANI I., DAINESE E. "Biochimica degli alimenti e della nutrizione", Piccin, Padova
CABRAS P., MARTELLI A. "Chimica degli alimenti" Piccin, Padova.
CAPPELLI P., VANNUCCHI V. "Chimica degli alimenti. Conservazione e trasformazione", Zanichelli, Bologna
N. A. Michael Eskin and Fereidoon Shahidi “Biochemistry of Foods” Third Edition
Benjamin K. Simpson “Food Biochemistry and Food Processing” Second Edition
Appunti delle lezioni e bibliografia specifica

Methods of Provision

Conventional

Teaching Methods

The course will include theoretical lectures, interactive lectures and exercises

Contacts/More Information

FOOD BIOCHEMISTRY

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Course year: 2

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