Food chemistry and health
To enhance chemical knowledge of different nutrients and to study the chemical composition of some important food, both of animal and of vegetable origin.
Traditional
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.
Evangelisti F., Restani P. Prodotti Dietetici- Chimica, tecnologia e impiego – PICCIN Editore;
P. Cabras, A. Martelli. Chimica degli Alimenti – PICCIN Editore
Ricevimento: On Tuesday, from 10 to 12 a.m., or by an appointment made by e-mail.
PAOLA ZUNIN (President)
RAFFAELLA BOGGIA
MONICA CASALE
PAOLO OLIVERI
Following the ifficial calendar at the beginning of the semester
