The purpose of the food sciences course is to provide students of the degree course with the basic notions of both the functioning of the digestive system and food sciences.
At the end of the course, the student will have to know and describe the basic notions of the physiology of the digestive system and food sciences; needs be able to compare and distinguish the biological role of nutrients and critically evaluate their integration in maintaining the homeostasis of the individual.
Frontal lessons with the use of slides.
Any Student with documented Specific Learning Disorders (SLD), or with any special needs, shall reach out to the Lecturer(s) and to the dedicated SLD Representative in the Department before class begins, in order to liase and arrange the specific teaching methods and ensure proper achievement of the learning aims and outcomes.
Digestive system
Smooth muscle
• Anatomo-functional organization
• Mechanical events: chewing, swallowing, gastro-intestinal and biliary tract motility.
• Secretory events: salivary, gastric, hepatic and pancreatic.
• Digestion and absorption processes.
Organic and inorganic nutrients
• Glucids, lipids, proteins. Classification, chemical structure, metabolic use.
• The water-soluble and fat-soluble vitamins: content in food, biological meaning, deficiency syndromes.
• Water and electrolytes
Energy metabolism
• Caloric value of nutrients
• Direct and indirect calorimetry.
• Basal metabolism, food and exercise thermogenesis. Energy balance.
Body composition
• Body composition lean mass and fat mass
• Indirect determination methods: weight, body mass index (BMI), plicometry and impedance measurement.
Silverthorn. Fisiologia Umana. Casa editrice Ambrosiana.
Sherwood - Fondamenti di Fisiologia Umana – Piccin
Stanfield - Fisiologia - EDISES
Vander - Fisiologia - Casa Editrice Ambrosiana
Battaglia-Noè. Elementi di fisiologia e scienza dell'alimentazione - Casa Editrice Mc Graw Hill
Ricevimento: By appointment by email: silvia.giovedi@unige.it
Ricevimento: Upon agreement with prof. Franco Onofri e-mail: franco.onofri@unige.it tel: 010/3537967
Ricevimento: By appointment upon agreement by email
Second semester approximately April
The exam is oral and includes one question of food sciences. To access the oral exam you must pass a written quiz test.
The exam takes place at an integrated course level. The assessment of learning for the specific course takes place through an oral exam.
Food sciences student's knowledge will be assessed with the verification of the student's exposition of the answer to the questions asked by the teacher.
The slides of the lessons provided by the teachers of the course are available on aulaweb.
