OVERVIEW

The course deals with the fundamental items of food chemistry and addresses particular attentions to the relation between nourishing and health, with a preventive framework.

AIMS AND CONTENT

LEARNING OUTCOMES

The main formative goals are

• laying basis for further learning by the chemical knowledge  of  nutrients in foods, also starting from the students’ personal experiences;
• applying the acquired learning to widely consumed foods or to foods which are largely employed as raw materials;
• favouring the development of a critical attitude that allows to remain critical when exposed to communications on the subject nourishing-health, coming from media or Internet;
• critically evaluating the actual health impact both of healthy and of dangerous compounds in foods, whatever the origin of these compounds (natural and accidental) is.

TEACHING METHODS

Frontal lessons with the involvement of students about the topics to deal with, on the basis of students' personal experiences and interests. 

SYLLABUS/CONTENT

Introduction to nutrition  (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 additives and contaminants (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

EXAMS

EXAM DESCRIPTION

Oral exam

ASSESSMENT METHODS

The oral exam requires about thirty minutes/student and is carried out in the presence of two professors. After an introductory question, the exam aims at verifying the student ability to connect the faced learning topics and integrating chemical information with nutritional implications.

Exam schedule