CODE 31857 ACADEMIC YEAR 2016/2017 CREDITS 6 cfu anno 3 BIOTECNOLOGIE 8756 (L-2) - SCIENTIFIC DISCIPLINARY SECTOR CHIM/10 TEACHING LOCATION SEMESTER 2° Semester TEACHING MATERIALS AULAWEB 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. 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 PAOLA ZUNIN Ricevimento: 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 LESSONS START March 1, 2017. Class schedule CHEMISTRY OF FOODS AND DIETARY PRODUCTS 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 Data appello Orario Luogo Degree type Note 19/06/2017 09:30 GENOVA Scritto 03/07/2017 09:30 GENOVA Scritto 17/07/2017 09:30 GENOVA Scritto 04/09/2017 09:30 GENOVA Scritto 18/09/2017 09:30 GENOVA Scritto