Metabolism and nutrients. Food and food principles.
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, cholesterol. Nutritional properties of lipids.
Properties of the main vitamins in foods.
Water: Structure and properties of water. Water in food. Drinking water and mineral waters.
Mineral elements: macroelements and microelements.
Food groups: fats, edible oils, olive and seed oils, milk, butter and cheese, fermented milk, yogurt, meat, fish, eggs, cereals and derivatives, legumes, fruits and vegetables.
Food additives: dyes, antioxidant preservatives, flavoring agents, emulsifiers.
Physical, chemical and chemical-physical methods of food preservation.
Chemical, physical and biological contamination of food.
Elements of hygiene and safety in the food