The course deals with the fundamental items of food chemistry and addresses particular attentions to the relation between nourishing and health, with a preventive framework.

  • Aims and content
    • LEARNING OUTCOMES

      The main formative goals are

      • laying basis for further learning by the chemical knowledge  of  nutrients in foods, also starting from the students’ personal experiences;
      • applying the acquired learning to widely consumed foods or to foods which are largely employed as raw materials;
      • favouring the development of a critical attitude that allows to remain critical when exposed to communications on the subject nourishing-health, coming from media or Internet;
      • critically evaluating the actual health impact both of healthy and of dangerous compounds in foods, whatever the origin of these compounds (natural and accidental) is.
      SYLLABUS/CONTENT

      Introduction to nutrition  (1 hour). Mediterranean diet pyramid and other pyramids (1 hour). The chemical properties of carbohydrates (3 hours), proteins (3 hours) and lipids (3 hours). Food inorganics (3 hours). Nutritional requirements, sources and stability of vitamins (4 hours). Food manufacturing techniques (4 hours). Lipid oxidation and Maillard reaction in foods and dietetics: chemistry and nutritional consequences (2 hours). Milk and dietetic milks (4). Cheese, ricotta and yogurt (4 hours). Food additives and contaminants (4 hours). Cereals and their derived foods (i.e. bread and pasta) (4 hours). Olive oils and other edible oils and fats (6 hours).  Other topics are chosen on the basis of the students’ requests. 

      RECOMMENDED READING/BIBLIOGRAPHY

      Evangelisti F., Restani P. Prodotti Dietetici- Chimica, tecnologia e impiego – PICCIN Editore;       

      P. Cabras, A. Martelli. Chimica degli Alimenti – PICCIN Editore

  • Who
    • Teacher(s)
    • Paola Zunin
      tel. (+39) 010 353 2646
      zunin@difar.unige.it
    • Exam Board
      64194 - CHIMICA DEGLI ALIMENTI (CTF)(LM)
      Raffaella Boggia
      Monica Casale
      Paolo Oliveri
      Paola Zunin (President)
  • How
    • TEACHING METHODS

      Frontal lessons with the involvement of students about the topics to deal with, on the basis of students' personal experiences and interests. 

      EXAM DESCRIPTION
      ASSESSMENT METHODS

      The oral exam requires about thirty minutes/student and is carried out in the presence of two professors. After an introductory question, the exam aims at verifying the student ability to connect the faced learning topics and integrating chemical information with nutritional implications.

  • Where and when
    • LESSONS START

      Following the ifficial calendar at the beginning of the semester

      OFFICE HOURS FOR STUDENTS
      Paola Zunin

      On Tuesday, from 10 to 12 a.m., or by an appointment made by e-mail. 

      Sessions
      Date Time Type Place Notes
      4 aprile 2018 9:30 Orale Genova
      11 giugno 2018 9:30 Orale Genova
      2 luglio 2018 9:30 Orale Genova
      16 luglio 2018 9:30 Orale Genova
      17 settembre 2018 9:30 Orale Genova
      21 gennaio 2019 9:30 Orale Genova
      4 febbraio 2019 9:30 Orale Genova
  • Contacts