CODE 66442 ACADEMIC YEAR 2020/2021 CREDITS 3 cfu anno 1 DIETISTICA 9288 (L/SNT3) - GENOVA SCIENTIFIC DISCIPLINARY SECTOR CHIM/10 LANGUAGE Italian TEACHING LOCATION GENOVA SEMESTER 2° Semester MODULES Questo insegnamento è un modulo di: LEGISLATURE AND FOOD CHEMISTRY TEACHING MATERIALS AULAWEB 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. 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 deal with estimate the importance of different foods in a balanced diet 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 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 compounds in foods: water, macro and micro essential elements Vitamins: thei main food sources and their requirements Food addtives, except for edulcorants Virgin olive oils: their chemical composition and quality. Oli di semi o di altri frutti oleosi: caratteristiche di composizione. 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 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 FEDERICA TURRINI Exam Board LIVIA PISCIOTTA (President) MATILDE BORRIELLO FEDERICA TURRINI (President and Coordinator of Integrated Course) LESSONS LESSONS START 1 March 2021 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. Exam schedule Data appello Orario Luogo Degree type Note 14/01/2021 14:00 GENOVA Esame su appuntamento 14/01/2021 14:00 GENOVA Orale 18/02/2021 14:00 GENOVA Esame su appuntamento 18/02/2021 14:00 GENOVA Orale 10/06/2021 14:00 GENOVA Esame su appuntamento 10/06/2021 14:00 GENOVA Orale 01/07/2021 14:00 GENOVA Esame su appuntamento 01/07/2021 14:00 GENOVA Orale 22/07/2021 14:00 GENOVA Esame su appuntamento 22/07/2021 14:00 GENOVA Orale 09/09/2021 14:00 GENOVA Esame su appuntamento 09/09/2021 14:00 GENOVA Orale 30/09/2021 14:00 GENOVA Esame su appuntamento 30/09/2021 14:00 GENOVA Orale 13/01/2022 14:00 GENOVA Scritto 27/01/2022 14:00 GENOVA Scritto 17/02/2022 14:00 GENOVA Scritto