As part of the integrated Human Physiology and Food Sciences course, the course of Human Physiology give the elements to understand the physiological functioning of organs and systems. Food Sciences course provides the grounds to understand the functions of the digestive system. In addition, the main nutritional aspects of the different nutrients are analyzed in relation to the nutritional needs of the body.
Developing knowledge about the cellular physiology and the functioning of organs and systems. Developing knowledge about food classification and nutritional properties.
Solid bases of chemistry, physics and biology will help student to achieve better results in understanding the integrated course of physiology and food sciences.
Ricevimento: Upon agreement with prof. Franco Onofri e-mail: franco.onofri@unige.it tel: 010/3537967
Ricevimento: By appointment upon agreement by email
Ricevimento: By appointment by email: silvia.giovedi@unige.it
FRANCO ONOFRI (President)
CATERINA MICHETTI
BRUNO STERLINI
PIERLUIGI VALENTE
ANNA MARGHERITA CORRADI (President and Coordinator of Integrated Course)
SILVIA GIOVEDI' (President Substitute)
The integrated course exam is oral and includes two questions of human physiology and one question of food sciences by two different teachers. To access the oral exam, the student must pass a written test consisting of 30 multiple choice questions. To be admitted to the oral exam, students must reach a score of 15 points (the score is distributed as follows: 1 points for each correct answer; points: -0.25 for each wrong answer; 0 for unanswered questions). If the oral exam is not passed, the written exam must be repeated.
In the oral question, the preparation of the candidate and the achievement of the learning results pertinent the two components of the integrated course are evaluated by the teachers of Human Physiology and Food Sciences on basis of the verification of the student's exposure to teachers' questions. The candidate must demonstrate that he has acquired sufficient knowledge on the general physiology, specific functionality of the organs and systems and food sciences that are part of the program.
