"G. d'Annunzio"
Basic knowledge of general and organic chemistry is required
The Food Chemistry Course aims to provide the student in Dietetics with the basic knowledge of food chemistry with particular reference to the chemical composition of natural and processed products. Identify the fundamental nutrients characteristic of each food.
Food Chemistry 2 credits
lipids carbohydrates protein water vitamins food additives dairy product eggs, meat, fish vegetable oils and fats cereals vegetables
Principi di chimica degli alimenti P. Cappelli e V.Vannucci - Zanichelli editore
Traditional frontal lessons and essays assigned to students on specific topics to be studied in depth
An oral exam consisting of 3 questions is foreseen
a.mollica@unich.it
