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.
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
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.
F. Evangelisti, P. Restani – Prodotti Dietetici – PICCIN Editore.
P. Cappelli, V. Vannucchi - Chimica degli alimenti – Zanichelli Editore
Office hours: On Tuesday, from 10 to 12 a.m., or by an appointment made by e-mail.
PAOLA ZUNIN (President)
March 1, 2018
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 .
Both the acquisition of a basic learning of food chemistry and the student's ability to connect the different addressed issues are assessed.