CODE 66442 ACADEMIC YEAR 2021/2022 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 Ricevimento: Monday 2 - 3pm after appointment via email Exam Board MATILDE BORRIELLO (President) ANNA LAURA CREMONINI (President) FEDERICA TURRINI (President) LESSONS LESSONS START March 2022 Class schedule The timetable for this course is available here: Portale EasyAcademy EXAMS EXAM DESCRIPTION Written exam consisting of 1 open question (evaluated up to a maximum of 10/30) and 10 multiple choice test of equal value (2/30 each). No penalties will be applied in case of wrong answers. The questions concern the program carried out during frontal lessons. An oral addition is at the discretion of the teacher and only in specific and justified cases. It is mandatory to register for the exam through the student portal. The exam may possibly be carried out electronically. 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 09/06/2022 14:00 GENOVA Scritto 30/06/2022 14:00 GENOVA Scritto 21/07/2022 14:00 GENOVA Scritto 08/09/2022 14:00 GENOVA Scritto 30/09/2022 14:00 GENOVA Scritto 12/01/2023 14:00 GENOVA Scritto 26/01/2023 14:00 GENOVA Scritto 16/02/2023 14:00 GENOVA Scritto