|SCIENTIFIC DISCIPLINARY SECTOR||CHIM/10|
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
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
Frontal lessons with the involvement of students about the topics to deal with, on the basis of students' personal experiences and interests.
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.
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
Ricevimento: Please, contact the lecturer by email at the following email address Raffaella.Boggia@unige.it
RAFFAELLA BOGGIA (President)
MONICA CASALE (Substitute)
FEDERICA TURRINI (Substitute)
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.
L'orario di tutti gli insegnamenti è consultabile all'indirizzo EasyAcademy.
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.
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.