LEARNING OUTCOMES

The main formative goals are

• laying basis for further learning by the chemical knowledge  of  nutrients in foods, also starting from the students’ personal experiences;
• applying the acquired learning to widely consumed foods or to foods which are largely employed as raw materials;
• favouring the development of a critical attitude that allows to remain critical when exposed to communications on the subject nourishing-health, coming from media or Internet;
• critically evaluating the actual health impact both of healthy and of dangerous compounds in foods, whatever the origin of these compounds (natural and accidental) is.

AIMS AND LEARNING OUTCOMES

For the 4 CFU level :

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
• verify whether foods can interact with drugs

Moreover, for the 6 CFU level, the student will be able to

Evaluate 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

For the 4 CFU level

The chemical properties of carbohydrates, proteins and lipids. Food inorganics. Nutritional requirements, sources and stability of vitamins. Food manufacturing techniques. Lipid oxidation and Maillard reaction in foods and dietetics: chemistry and nutritional consequences. Additives and contaminants.

For the 6 CFU level

Chemical composition of Milk and dietetic milk, cheese, ricotta and yogurt). Cereals and their derived foods (i.e. bread and pasta). Legumes. Olive oils and other edible oils and fats.  Other topics are chosen on the basis of the students’ requests.

RECOMMENDED READING/BIBLIOGRAPHY

Evangelisti F., Restani P. Prodotti Dietetici- Chimica, tecnologia e impiego – PICCIN Editore;       

P. Cabras, A. Martelli. Chimica degli Alimenti – PICCIN Editore