The course discusses the basic principle of food chemistry. The chemistry of carbohydrates, lipids, proteins, and other constituents in fresh and processed foods are discussed and related to their effect on food quality. The course will offer also a deep understanding of the analysis of foods. Students take an active role in learning course content (presented via Power Point presentations), which is available to class participants on the Food Chemistry web site, as well as laboratory activities. These include the chemical analysis of fruits and vegetables; milk and dairy products and wine.
- Instructor: Sebastian Imperiale
- Instructor: Ksenia Morozova
- Instructor: Matteo Mario Scampicchio