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LEGISLATURE AND FOOD CHEMISTRY

CODE 66441
ACADEMIC YEAR 2021/2022
CREDITS 7 credits during the 1st year of 9288 DIETETIC STUDIES (L/SNT3) GENOVA
LANGUAGE Italian
TEACHING LOCATION GENOVA (DIETETIC STUDIES)
PREREQUISITES
Prerequisites (for future units)
This unit is a prerequisite for:
  • DIETETIC STUDIES 9288 (coorte 2021/2022)
  • METHODS OF APPLIED RESEARCH FOR NUTRITION 66489
  • ARTIFICIAL NUTRITION 66520
  • PRINCIPLES OF HEALTHCARE MANAGEMENT AND FORENSIC MEDICINE 65554
  • NUTRITION IN THE CRITICAL AND SURGICAL PATIENT 104613
  • NUTRITION AND PSYCHOLOGY 66525
  • PROFESSIONAL ETHICS, PHYSICAL ACTIVITY AND NUTRITIONAL EDUCATION 66537
  • PRACTICAL-CLINICAL INTERNSHIP - 3RD YEAR 66464
MODULES This unit is composed by:
TEACHING MATERIALS AULAWEB

OVERVIEW

Knowing the chemical composition of foods, the technologies employed for their production and/or stabilization and the national and european laws for their  trade is essential in  the formation of a  food professional. The whole course aims at preparing the  ground for examining in more dephts chemical, legislative and nutritional topics about food. 

AIMS AND CONTENT

LEARNING OUTCOMES

Gain a deep knowledge on the chemic of aliments and on the alimentary laws and legislation. Have biological notion on the chemical nature of aliments and nutrients. Understand the changes of aliments and food after cooking. Understand the food and aliments labeling, the laws and norms on this purpose, the use and the type of the alimentary additive and on the methods employed for the food preservation.

TEACHING METHODS

Both traditional teaching techniques and liberal teaching techniques (working in groups starting from student perwsonale experiences) are employed

SYLLABUS/CONTENT

Please, look at the single modules contents

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

Exam Board

MATILDE BORRIELLO (President)

ANNA LAURA CREMONINI (President)

FEDERICA TURRINI (President)

LESSONS

LESSONS START

2 March 2017

Class schedule

All class schedules are posted on the EasyAcademy portal.

EXAMS

EXAM DESCRIPTION

Written exam about the four part of the course.  In emergency, exams could be held online on Teams also in oral modality.  

ASSESSMENT METHODS

The student ability to integrate new knowledge each other 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, 

- have a deep knowledge of food legislation,

- know the chemical modification caused in foods by cooking or industrial processing,

- know the different kinds od food additives and their properties,

- know the main preservation techniques employed by the food industry,

-  understand food legislation and  food labels.

 

Exam schedule

Date Time Location Type Notes
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
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
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
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