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