CODE 66441 ACADEMIC YEAR 2016/2017 CREDITS 7 cfu anno 1 DIETISTICA 9288 (L/SNT3) - LANGUAGE Italiano TEACHING LOCATION PREREQUISITES Propedeuticità in uscita Questo insegnamento è propedeutico per gli insegnamenti: DIETETIC STUDIES 9288 (coorte 2016/2017) NUTRITION IN CRITICALLY ILL PATIENTS 66512 DIETETIC STUDIES 9288 (coorte 2016/2017) ARTIFICIAL NUTRITION 66520 DIETETIC STUDIES 9288 (coorte 2016/2017) NUTRITION AND PSYCHOLOGY 66525 DIETETIC STUDIES 9288 (coorte 2016/2017) PROFESSIONAL ETHICS, PREVENTIVE MEDICINE AND NUTRITIONAL EDUCATION 66537 DIETETIC STUDIES 9288 (coorte 2016/2017) PRINCIPLES OF HEALTHCARE MANAGEMENT AND FORENSIC MEDICINE 65554 DIETETIC STUDIES 9288 (coorte 2016/2017) PRACTICAL-CLINICAL INTERNSHIP - 3RD YEAR 66464 MODULES Questo insegnamento è composto da: FOODS AND DIET FOOD CHEMISTRY CHEMISTRY FOR FOOD PROCESSING FOOD MARKETING AND ITS LEGISLATURE OVERVIEW Knowing the chemical composition of foods, the technologies employed for their production and/or stabilization and the national and european laws for their trade is essential in the formation of a food professional. The whole course aims at preparing the ground for examining in more dephts chemical, legislative and nutritional topics about food. AIMS AND CONTENT LEARNING OUTCOMES To acheive a deep knowledge of food chemistry and legislation. To know the chemical modification caused in foods by cooking or industrial processing. To know the different kinds od food additives and their properties.To know the main preservation techniques employed by the food industry. To understand food legislation and food labels. TEACHING METHODS Both traditional teaching techniques and liberal teaching techniques (working in groups starting from student perwsonale experiences) are employed SYLLABUS/CONTENT Please, look at the single modules contents RECOMMENDED READING/BIBLIOGRAPHY Evangelisti F. Restani P. Prodotti Dietetici - Chimica, tecnologia e Impiego - PICCIN Ed. Cappelli P., Vannucchi V. Chimica degli Alimenti – Conservazione e Trasformazioni - Zanichelli TEACHERS AND EXAM BOARD PAOLA ZUNIN Ricevimento: On Tuesday, from 10 to 12 a.m., or by an appointment made by e-mail. ELISABETTA NANETTI MATILDE BORRIELLO Exam Board PAOLA ZUNIN (President) MATILDE BORRIELLO ELISABETTA NANETTI LESSONS LESSONS START 2 March 2017 Class schedule The timetable for this course is available here: Portale EasyAcademy EXAMS EXAM DESCRIPTION Oral exam about the four part together ASSESSMENT METHODS The student ability to integrate new knowledge each other and to start from these learning for more detailed studies will be evaluated. The student should prove to - have a deep knowledge of food chemistry, - have a deep knowledge of food legislation, - know the chemical modification caused in foods by cooking or industrial processing, - know the different kinds od food additives and their properties, - know the main preservation techniques employed by the food industry, - understand food legislation and food labels.
