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CHIMICA DEGLI ALIMENTI (CTF)(LM)

CODE 64194
ACADEMIC YEAR 2022/2023
CREDITS
  • 4 cfu during the 2nd year of 9018 SCIENZE CHIMICHE (LM-54) - GENOVA
  • 6 cfu during the 3nd year of 8451 CHIMICA E TECNOLOGIA FARMACEUTICHE (LM-13) - GENOVA
  • 4 cfu during the 1st year of 9018 SCIENZE CHIMICHE (LM-54) - GENOVA
  • SCIENTIFIC DISCIPLINARY SECTOR CHIM/10
    LANGUAGE Italian
    TEACHING LOCATION
  • GENOVA
  • SEMESTER 1° Semester
    PREREQUISITES
    Prerequisites
    You can take the exam for this unit if you passed the following exam(s):
    • Pharmaceutical chemistry and technology 8451 (coorte 2022/2023)
    • GENERAL AND INORGANIC CHEMISTRY (PCT)(MD) 55401
    • ORGANIC CHEMISTRY I (PCT)(MD) 60822
    • ORGANIC CHEMISTRY II (PCT)(MD) 60828
    • Pharmaceutical chemistry and technology 8451 (coorte 2021/2022)
    • GENERAL AND INORGANIC CHEMISTRY (PHAR)(MD) 55413
    • ORGANIC CHEMISTRY 60795
    • ORGANIC CHEMISTRY II (PCT)(MD) 60828
    • Pharmaceutical chemistry and technology 8451 (coorte 2020/2021)
    • GENERAL AND INORGANIC CHEMISTRY (PHAR)(MD) 55413
    • ORGANIC CHEMISTRY 60795
    • ORGANIC CHEMISTRY II (PCT)(MD) 60828
    TEACHING MATERIALS AULAWEB

    OVERVIEW

    The module deals with the fundamental items of food chemistry and addresses particular attentions to the relation between nourishing and health, with a preventive framework.

    AIMS AND CONTENT

    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 module 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

    PREREQUISITES

    Organic chemistry

    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 Ed.

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

    Cappelli P., Vannucchi V. Chimica degli alimenti - ZANICHELLI Editore

    Mannina L., Daglia M., Ritieni A. La chimica e gli alimenti - CEA Editore

    on-line slides provided by the lecturer 

    TEACHERS AND EXAM BOARD

    Exam Board

    RAFFAELLA BOGGIA (President)

    PAOLO OLIVERI

    MONICA CASALE (Substitute)

    FEDERICA TURRINI (Substitute)

    LESSONS

    LESSONS START

    Following the official calendar at the beginning of the semester (close to September, 21st to the scheduled time )

    For lessons start and timetable go to the link: https://easyacademy.unige.it/portalestudenti/

    Please check the module Aulaweb page for timetable updates dependent on the sanitary and epidemic situation.

    Class schedule

    All class schedules are posted on the EasyAcademy portal.

    EXAMS

    EXAM DESCRIPTION

    Oral exam

    ASSESSMENT METHODS

    The oral exam requires about thirty minutes/student and is carried out in the presence of two lecturers. After an introductory question, the exam aims at verifying the student ability to connect the faced learning topics and integrating chemical information with nutritional implications.

    Exam schedule

    Date Time Location Type Notes

    FURTHER INFORMATION

    For any questions about the program and the activities of the module, contact the lecturer via email (Raffaella.Boggia@unige.it)
    Students with  Specific Learning Disability (SLD) certification, disability or other particular educational need are advised to contact the lecturer at the beginning of the module to agree on teaching and exam methods which, in compliance with the educational objectives of the same module, provide adequate compensatory tools.