TECNOLOGIE ALIMENTARI E CHIMICA DEGLI ALIMENTI
Academic Year 2025/2026 - Teacher: RICCARDO NUNZIO BARBAGALLOExpected Learning Outcomes
The course aims to provide students with key knowledge regarding the following topics:
- chemical composition of agri-food raw materials and the role of processing technologies in the development of complex finished products, semi-finished products, or ingredients.
- main alterations of various types (chemical, enzymatic, and biological) on food constituents and the role of major food additives.
- overview of current food law, with particular attention to residues and additives, fraud, labeling, health claims, and specific certifications.
- management of food processing and preservation processes related to the main agri-food supply chains and specific product aspects.
- review of the chemical composition and product characteristics of some food products processed to meet specific nutritional needs.
- preemptively establish the relationship between technological processes/preservation techniques adopted and food quality in light of current industry regulations;
- Understand and manage the main issues regarding the nutritional and functional properties of the main food components, including those resulting from chemical and enzymatic reactions and biological changes resulting from product processing and preservation;
- Develop a food awareness that supports proper nutrition education and scientific dissemination throughout the area.
Course Structure
The course includes a total of 42 hours of lectures. If teaching is done in mixed or remote mode, specific changes to the program planned and outlined in the syllabus may need to be made.
Required Prerequisites
To approach the course with appropriate awareness, basic knowledge of general and organic chemistry is strongly recommended.
Attendance of Lessons
Attendance is not mandatory, but is strongly recommended for the acquisition and subsequent application of knowledge.
Detailed Course Content
- Aims and limits of the discipline
- Food Integrity and its components for the quality of agri-food products
- Nutritional principles and changes in carbohydrates (fermentation, gelatinization, retrogradation, Maillard reaction, caramelization), proteins (denaturation, changes during cooking, putrefaction), and lipids (hydrolytic and oxidative rancidity)
- Role of food additives and various contaminants in food safety and stability
- Adverse reactions to foods and fraud
- Food classifications and current legislation
- Processing, preservation, and labeling of the main foods of plant and animal origin.
- Peculiarities of foods intended for specific consumer groups and related certifications.
Textbook Information
- Barbagallo R.N. Corso di Tecnologie Alimentari e Chimica degli Alimenti. Università di Catania, 2025.
- Cappelli P., Vannucchi V. Chimica degli alimenti. Conservazione e trasformazione. Zanichelli, 2005. (ISBN 8808875893).
- Coultate T.P. La chimica degli alimenti. Zanichelli, 2005 (ISBN: 9788808071491).
- Mannina L., Daglia M., Ritieni A. La chimica e gli alimenti - Nutrienti e aspetti nutraceutici. Zanichelli, 2019 (ISBN: 9788808184948).
- Zanoni B. Tecnologia Alimentare. Libreriauniversitaria.it, 2011 (ISBN: 8862921322).
Course Planning
| Subjects | Text References | |
|---|---|---|
| 1 | Barbagallo R.N. (2025). Corso di Tecnologie Alimentari e Chimica degli Alimenti (Fonte STUDIUM) | Barbagallo R.N. (2025). Corso di Tecnologie Alimentari e Chimica degli Alimenti (Fonte STUDIUM) |
Learning Assessment
Learning Assessment Procedures
The oral exam will assess the candidate's autonomy, ability to summarize and present, analyze and organize information, learning ability and depth of understanding of the topics covered, and reasoning skills. The relevance of answers to the questions asked will be assessed. The quality of the content and command of technical language will be assessed. The ability to connect the course with other topics in the program will also be assessed.
Examples of frequently asked questions and / or exercises
Below are some study guidelines and examples of frequently asked questions:
VERSIONE IN ITALIANO
- Food Integrity and its Structure
- Approach to Supply Chain Tracking and Traceability
- Tasks and Product Limits of Food Classifications
- Examples of Markers (Chemical, Enzymatic, and Genetic) for Food Safety
- Food Fraud: Types and Examples
- Quality and Safety Relating to the Use of Food Additives and Flavorings
- Transparency in Food Presentation and Distribution
- Chemical and Technological Issues in the Different Food Processing Supply Chains