Introduction to the course, the objectives of food chemistry. Food and nutrition.
Modification of foods (alteration, counterfeiting, adulteration and fraud).
Main techniques for food preservation. Food containers, legal references and overall migration analysis.
Carbohydrates classification. Intensive sweeteners.
Lipid classification. Fatty acids. Oxidation. Triglycerides. Proteins. Minerals and vitamins.
Water in food and water for human consumption.
Determination of fat, protein, sugar and water content of food.
Cereals, wheat, rice and maize. Olive oil, production and analysis. Seed oil, hydrogenated fats and margarine. Fruits and vegetables. The nutraceuticals and functional foods. Soy.
Meat and fish products. Drug treatment residues and MRL.
Milk, composition and analysis. Milk dietetic foods. Butter production and analysis.
Cheese production, analysis, rate of maturation. Eggs. Food supplements, dietetic product definition and novel foods.
Wine, composition of grapes, vinification methods and wine composition.
Pesticides and mycotoxins, risk assessment of residues in food and drink.