Metabolism and nutrients. Food and food principles. Main and secondary components of foods.
Water: Structure and properties of water. Water in food. Water activity . Drinking water and mineral waters
Mineral elements: macroelements and microelements.
Carbohydrates: general information and classification. Monosaccharides: structure and reactivity. Disaccharides and oligosaccharides. Polysaccharides. Nutritional aspects and carbohydrate metabolism.
Proteins: structure, properties, classification of amino acids, peptides and proteins. Essential amino acids and protein quality. Nutritional and functional properties of proteins. Modifications of proteins in foods during technological treatments.
Lipids: general and classification of fatty acids, essential fatty acids, trans fatty acids. Triglycerides, phospholipids, waxes, unsplonable fraction. Nutritional properties of lipids. Antioxidants. Modifications at high temperatures.
Vitamins: generality and classification. Properties and reactivity of the main vitamins in food.
Fats, edible oils, olive and seed oils. Milk, butter and cheese, fermented milk, yogurt. Meat, fish, eggs. Cereals and derivatives. Legumes. Fruits and vegetables.
Organoleptic characteristics of foods
Flavors and flavors of foods
Food storage methods
Alteration of foods. Description of the chemical properties of the main classes of food additives (preservatives, antioxidants, emulsifiers, etc.).
Undesirable substances in foods
Contaminants of natural origin: mycotoxins, bacterial toxins. Chemical contaminants: pesticides, heavy metals, packaging residues, pollutants of the environment. Toxic substances that originate during the heat treatments of food.
Adulterations, counterfeits, sophistication, alterations of food