PERFUMES AND FRAGRANCES, FOOD AND CHEMICAL

The course intends to give a basic knowledge about the chemical industry and in particular that of fragrances, perfumes, food additives, etc..
The intent is to introduce to a wider audience, not only chemistry students, what is the importance of this science in everyday life.
The training objective is to provide a basic understanding to students from different disciplines about the chemistry of the senses.

1. Knowledge and understanding
i) To know the different industrial sectors illustrated during the course
ii) Distinguish between the different methodologies of cataloging perfumes typical of the industry on one side and the perfumer on the other.
iii) Knowing the difference and / or similarities between various production sectors
iv) To know in a general way the most important aspects concerning the four sectors described during the course.
v) Know some main aspects concerning the environmental or health impact of some products.
2. Ability to apply knowledge and understanding
i) Knowing how to use the concepts learned to predict and interpret logically the chemical reactions involved in a given process.
ii) Analyze in a critical and coherent way related issues in a broader way to the issues developed during the course.
3. Ability to judge
Compatibly with the degree of in-depth study of the subject during the course:
i) knowing how to evaluate comparatively the effectiveness of alternative processes available for a given process step
ii) develop a preliminary critical capacity on the danger of some classes of organic compounds for human health and the environment
4. Communication skills
i) Knowing how to use the appropriate scientific-technical terminology and symbology for a chemist who is an expert in the field.
ii) Knowing how to interact constructively with the teacher and with the classmates,
5. Learning skills
i) Being able to take notes identifying autonomously the salient aspects of scientific reasoning and the concepts expressed in class

As a minor course the course can be attended by any student of any three-year University degree

Introduction to the interaction between the five senses and chemicals.

Introduction to the chemistry of perfumes and fragrances, and some examples of significant importance essences. Similarly be examples regarding aromas, and also other substances at the request of students.
In relation to the training objectives and expected learning outcomes, shown in the relevant sections, the contents of the course can be divided as follows:
- Introduction.
Program description, exam mode and bibliography.
- History of the Fragrance and Perfume industry.
Historical excursus on the fundamental steps that have characterized the use of perfumes and aromas over the centuries and how fashion and culture have led to the development of this important industrial sector. Analysis of essences and fragrances also with olfactory tests.
Techniques for the extraction of perfumes from natural sources: from where they derive and how they can be extracted, conserved.
Overview of the alternatives available today to produce Fragrances and Flavors:
We will explain in a simple way what are the different substances available on the market today and whether they derive from natural or synthetic sources, which are the reasons that lead to the use of synthetic products, such as the advantages and disadvantages.
- Description of the main components of food.
The main components that make up the food will be described. Attention will be focused on the analysis of commercial food products, what they contain, what are preservatives, what they are for, how to read food labels.
Finally, we will give some notions about the transformations that occur when we cook food and what advantages lead to their digestibility.
- Evaluation of the environmental impact of the process and Environmental Sustainability
Critical analysis is evaluated and the most innovative and "environmental friendly" alternative systems are reported in order to reduce overall the environmental impact of products on the market.

Teaching is organized in lectures that support ppt material prepared by the teacher . All material is downloadable from the " moodle " platform of the University. We will make extensive use of downloadable movies from the internet available in both English and Italian

Oral exam to check the understanding of the lessons and on a topic at choise by the student
The oral exam consists of a series of questions to which the student must answer proving to know and know how to explain the topics of the entire program (see content section) with properties of language and adequate terminology specific of the field. The oral test has duration variable from 20 to 30 minutes in reason of the clarity is consistency of the answers to questions places.

Teaching is organized in lectures that support ppt material prepared by the teacher . All material is downloadable from the " moodle " platform of the University. We will make extensive use of downloadable movies from the internet available in both English and Italian

Italian

One lesson will be dedicated to the Visit of the Parfum's Museum by Palazzo Mocenigo in Venice

Accommodation and support services for students with disabilities and
students with specific learning impairments:
Ca’ Foscari abides by Italian Law (Law 17/1999; Law 170/2010)
regarding support services and accommodation available to students
with disabilities. This includes students with mobility, visual,
hearing and other disabilities (Law 17/1999), and specific learning
impairments (Law 170/2010). In the case of disability or impairment
that requires accommodations (i.e., alternate testing, readers, note
takers or interpreters) please contact the Disability and
Accessibility Offices in Student Services: disabilita@unive.it

oral

This subject deals with topics related to the macro-area "Circular economy, innovation, work" and contributes to the achievement of one or more goals of U. N. Agenda for Sustainable Development