The objective of the course is to give students the basic knowledge of food proteins, carbohydrates and lipid structure their behaviour during processing storage and human metabolism.
The program in a glance:
Interactions in water solutions. Amino acids peptide bonds. Protein structure folding and denaturation.
Hemoglobin and mioglobin.
Carbohydrates: mono and polysaccharides. Dietary fibre.
Lipids: structure and function of triglycerides and phospholipids. Cholesterol. Lipid oxidation. Membrane structure.
Human metabolism including the main metabolic cycles.
Structure and biochemical properties of food material: milk, cereal, meat fish, egg, legumes, coffee cocoa, oil and vegetables.
10. Sugar properties
Master of Science in Chemistry cum laude at the University of Rome “La Sapienza”. Professor in Biochemistry in the Bachelor degree in Food Technology. Professor of Functional Food in the Master degree in Food Science and Nutrition. Coordinating the activity of the Laboratory of Food and Health at the Department of Food Science (www.labs.unina.it)
Prof. Fogliano’s main interest is on food thermal treatments and in particular on the Maillard Reaction. He investigates chemical analytical and physiological relevant aspects of the reaction with the consequent formation of beneficial and detrimental bioactive products.
In the last few years he collaborates with many food industries in the development of functional food containing dietary fibre and antioxidant from different sources.
He is author of more than 140 papers on peer review international journals. His paper received more than 1800 citattion and his h index is 24
Publication list at http://www.researcherid.com/A-1419-2009