CHEMISTRY OF FOODS AND DIETARY PRODUCTS

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Code
31857
ACADEMIC YEAR
2017/2018
CREDITS
6 credits during the 3nd year of 8756 Biotechnology (L-2) GENOVA
SCIENTIFIC DISCIPLINARY SECTOR
CHIM/10
TEACHING LOCATION
GENOVA (Biotechnology)
semester
2° Semester
Teaching materials

OVERVIEW

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

AIMS AND CONTENT

LEARNING OUTCOMES

To know and to understand the rudiment of food chemistry. To know the chemical composition of some important food, both of animal and of vegetable origin.

To know the particular food aimed at healthy people, in particular period of their life, and to people affected by food allergies, intolerance and celiac disease.

AIMS AND LEARNING OUTCOMES

  • 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

TEACHING METHODS

Frontal lessons

SYLLABUS/CONTENT

Nutrients in foods (1 hour). Mediterranean diet pyramid and other pyramids (1 hour). The nutritional consequence of 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 allergy and food intolerance and related dietetic products (4 hours). Cereals and their derived foods (i.e. bread and pasta) (4 hours). Coeliac disease and related food products (2 hours). Other topics are choosen on the basis of the students’ requests. 

RECOMMENDED READING/BIBLIOGRAPHY

F. Evangelisti, P. Restani – Prodotti Dietetici – PICCIN  Editore.

P. Cappelli, V. Vannucchi - Chimica degli alimenti – Zanichelli Editore

TEACHERS AND EXAM BOARD

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

Exam Board

PAOLA ZUNIN (President)

RAFFAELLA BOGGIA

PAOLO OLIVERI

LESSONS

TEACHING METHODS

Frontal lessons

LESSONS START

March 1, 2018

EXAMS

EXAM DESCRIPTION

The basic learning are verified by a short written  test at approximately 2/3 of the course. At the end students are  invited to prepare a short presentation about a subject that stimulates their interest and then they talk and discuss it in the classroom in front of their student partners and  the teacher, which evaluates their ability to connect and integrate the whole teaching program. Should the student be unsatisfied of the evaluation emerging form these two texts, he/she can sit an oral exam . 

 

ASSESSMENT METHODS

Both the acquisition of a basic learning of food chemistry  and the student's ability to connect the different addressed issues  are assessed. 

Exam schedule

Date Time Location Type Notes
22/01/2018 09:30 GENOVA Orale c/o DIFAR
05/02/2018 09:30 GENOVA Orale c/o DIFAR
04/04/2018 09:30 GENOVA Orale c/o DIFAR
18/06/2018 09:30 GENOVA Orale c/o DIFAR
02/07/2018 09:30 GENOVA Orale c/o DIFAR
16/07/2018 09:30 GENOVA Orale c/o DIFAR
17/09/2018 09:30 GENOVA Orale c/o DIFAR