The course aims at enhancing the chemical knowledge of different nutrients and examining the effect of different processing methods on the chemical composition of common foodstuffs. The possible addition of allowed additives is also discussed together with the EU legislation frame. This preliminary information is then used for studying the chemical composition of foods, both of animal and of vegetable origin, which are framed in a nutritional and regulatory perspective.
Ricevimento: On Tuesday, from 10 to 12 a.m., or by an appointment made by e-mail.
RAFFAELLA BOGGIA (President)
PAOLA ZUNIN (President Substitute)
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