OVERVIEW

Food chemistry and health

AIMS AND CONTENT

LEARNING OUTCOMES

To enhance chemical  knowledge of different nutrients and to study the chemical composition of some important food, both of animal and of vegetable origin.

TEACHING METHODS

Traditional 

SYLLABUS/CONTENT

Nutrients in foods (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 allergy and food intolerance and related dietetic products (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

TEACHERS AND EXAM BOARD

Exam Board

PAOLA ZUNIN (President)

RAFFAELLA BOGGIA

MONICA CASALE

PAOLO OLIVERI

LESSONS

LESSONS START

Following the ifficial calendar at the beginning of the semester

Class schedule

The timetable for this course is available here: Portale EasyAcademy

EXAMS

Exam schedule