OVERVIEW

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

AIMS AND CONTENT

LEARNING OUTCOMES

To know and to understand the rudiment of food chemistry. To know the chemical composition of some important food, both of animal and of vegetable origin. To know the particular food aimed at healthy people, in particular period of their life, and to people affected by food allergies, intolerance and celiac disease.

AIMS AND LEARNING OUTCOMES

At the end of the course students will be able  to

• synthesize the different topics the course dealt with
• identify the best of the “essential” nutrients
• identify the possible involvement of “essential” nutrients in chemical reaction which may decrease their  bioavailability
• connect different topics the course dealt with
• estimate the importance of different foods in a balanced diet
• asking questions about particular dietetic choice
• e valuate the dietetic role and the desirable frequency of some basic foods and of their derivatives on the basis of their chemical composition

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

Nutrients in foods (1 hour). Mediterranean diet pyramid and other pyramids (1 hour). The nutritional consequence of 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). Coeliac disease and related food products (2 hours). Other topics are choosen on the basis of the students’ requests. 

RECOMMENDED READING/BIBLIOGRAPHY

F. Evangelisti, P. Restani – Prodotti Dietetici – PICCIN  Editore.

P. Cappelli, V. Vannucchi - Chimica degli alimenti – Zanichelli Editore

TEACHERS AND EXAM BOARD

Exam Board

PAOLA ZUNIN (President)

RAFFAELLA BOGGIA

PAOLO OLIVERI

FEDERICA TURRINI

LESSONS

LESSONS START

March 1, 2018

Class schedule

CHEMISTRY OF FOODS AND DIETARY PRODUCTS

EXAMS

EXAM DESCRIPTION

The basic learning are verified by a short written  test at approximately 2/3 of the course. At the end students are  invited to prepare a short presentation about a subject that stimulates their interest and then they talk and discuss it in the classroom in front of their student partners and  the teacher, which evaluates their ability to connect and integrate the whole teaching program. Should the student be unsatisfied of the evaluation emerging form these two texts, he/she can sit an oral exam . 

ASSESSMENT METHODS

Both the acquisition of a basic learning of food chemistry  and the student's ability to connect the different addressed issues  are assessed. 

Exam schedule