CODE 66442 ACADEMIC YEAR 2016/2017 CREDITS 3 cfu anno 1 DIETISTICA (L/SNT3) - SCIENTIFIC DISCIPLINARY SECTOR CHIM/10 LANGUAGE Italiano TEACHING LOCATION SEMESTER 2° Semester MODULES Questo insegnamento è un modulo di: LEGISLATURE AND FOOD CHEMISTRY OVERVIEW THE CHEMISTRY IN MY DISH In this part specific chemical knolwdge about food are acquired AIMS AND CONTENT LEARNING OUTCOMES To be acquainted with the chemistry of nutrient compounds. To be familiar witth the chemical composition of foods both of animal and of vegetable origin. TEACHING METHODS Both traditional teaching techniques and liberal teaching techniques (working in groups starting from student perwsonale experiences) are employed SYLLABUS/CONTENT Food: definition and classification. The Mediterranean diet pyramid Carbohydrates: nomenclature and chemical structure. The most important carbohydrates in animals and vegetable foods Protein: nomenclature, chemical structure and distribution in foods. Lipids: nomenclature, chemical structure and distribution in foods. Inorganic element in foods: macro and micro essential elements elements Vitamins: thei main food sources and their requirements Virgin oli oils: their chemical composition and quality. Vegetable oils obtained from other fruits or from seeds: their main characteristics of composition Milk: chemical composition and nutritional value Chemical compostion and nutritional value of cheese and yogurt Chemical composition of egg and nutrient distribution in its yolk and white. The main properties of egg lipids and proteins. La carne: composizione chimica e caratteristiche nutrizionali. Meat: chemical composition and nutritional value Fish: chemical composition and nutritional value. Possible contaminants Cereal: chemical composition and nutritional value of cereals. Ntritional qualities of bread and pasta. Legumes: chemical composition and nutritional value. Soy and its derivatives. 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. 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 ASSESSMENT METHODS The student ability to integrate new knowledge 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, - know the chemical modification caused in foods by cooking or industrial processing.
