Lecturers: Eugenio Aprea, Flavia Gasperi, Isabella Endrizzi

Summary: the aim of the course is to provide the notions of general chemistry, organic chemistry and the physical states of the main food systems. In particular, it focuses on the world of molecules and their reactions to understand what food is and what happens during cooking and food preparation.

Module 1 (10 hours): Fundamentals: The basic concepts of the matter and its forms will be revised as well as the importance of the atomic and molecular forces, focusing on food systems. An overview of the main properties of aqueous solution will be given, recalling the concept of colligative properties and the definitions of pH and water activity. Description of the basic molecules of food (carbohydrates, lipids, proteins and water) and their nutritional, chemical and technological properties will be provided.
Skills acquired: Knowledge of food constituents and their physical and chemical properties.

Module 2 (6 hours): Heat transfer and effects on foods: Methods of heat transfer will be discussed also in relation to the different cooking methods. The modification of the main constituents of food during preparation and cooking will be revised with a focus on the Maillard Reaction and its implication for the final quality of food systems.

Skills acquired: The student will be able to predict the effect of cooking on final product as a function of its composition and modality of energy transfer.

Module 3 (8 hours): How to measure the impact of cooking processes on food quality. The module is based on practical activities. The effects of preparation and cooking on real foods will be evaluated through instrumental measurements and/or sensory evaluations of the characteristics of the products (eg. texture, color, taste, ...). The data will be processed by the students who will also prepare a report to describe and explain the observed phenomena.

Skills acquired: Knowledge and “hands-on” on the principal methods and instruments to measure physical, chemical and sensory modifications of food

Course schedule

Registration procedure: in order to confirm you participation, please write an e-mail to phd.aes@unitn.it

Evaluation procedure: Written exam and Presentation