AIMS AND CONTENT

AIMS AND LEARNING OUTCOMES

Know and understand the chemistry of nutrients. Know the composition of some important foods of animal and vegetable origin.

The main training objectives of the following module consist in providing the properties concerning the composition of foods with the influence of the different components on the properties of the food and its transformations related to production and conservation processes.

In particular, at the end of the course students will be able to:

- know the different essential nutrients and identify the different essential food sources

- predict the risks that the essential essentials lost as a result of reactions during industrial treatments

- understand the changes induced on nutrients during storage

- estimate the possible role of different foods in a balanced diet

- evaluate the impact of some dietary choices on health

- summarize and link together the different topics covered

The skills acquired during the course will be usable by the professional figure thanks to the critical skills and skills acquired, useful in being able to suggest the use of foods for nutritional intake and specific impact on health.

TEACHING METHODS

Frontal lessons soliciting the active participation of students. If the teaching is given in a mixed or remote mode, the necessary variations with respect to what has been previously stated may be introduced in order to respect the educational objectives and the program envisaged and reported in the syllabus.

The slides of the lessons and any further learning material will be made available to students through the Teams channel and / or Aulaweb.

SYLLABUS/CONTENT

• Foods: definition and classification. The pyramid of the Mediterranean diet.
• Carbohydrates: chemical structure and nomenclature. Main carbohydrates of animal and vegetable origin. Food sources.
• Proteins: chemical structure and nomenclature. Characterization of amino acids and proteins and their distribution in food.
• Lipids: chemical structure, nomenclature and their distribution in food.
• The inorganic component of food. Water and inorganic elements. The main macro- and microelements.
• Vitamins. Dietary requirements and sources of the main vitamins.
• Food additives (excluding sweeteners)
• Virgin olive oil: chemical composition and quality assessment.
• Oils from seeds or other oily fruits: composition characteristics.
• Milk: chemical composition and nutritional value.
• Some milk derivatives: chemical composition 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 Ed.

Mannina L., Daglia M., Ritieni A., La chimica e gli alimenti - Nutrienti e aspetti nutraceutici - Cea Ed.

TEACHERS AND EXAM BOARD

Exam Board

MATILDE BORRIELLO (President)

ANNA LAURA CREMONINI (President)

LIVIA PISCIOTTA (President)

FEDERICA TURRINI (President)

LESSONS

LESSONS START

March 2023

Class schedule

L'orario di tutti gli insegnamenti è consultabile all'indirizzo EasyAcademy.

EXAMS

EXAM DESCRIPTION

Written exam consisting of 1 open question (evaluated up to a maximum of 10/30) and 10 multiple choice quizzes of equal value (2/30 each). No penalties will be applied in case of wrong answers. The written test focuses on the program carried out during the lectures and its duration is 45 minutes in the presence of the teacher. The papers and any corrections will be subsequently discussed with the interested students. Any oral additions are at the discretion of the teacher and only in specific and justified cases.

It is mandatory to register for the exam through the student portal.

In the event of a health emergency, the exams can be carried out remotely.

ASSESSMENT METHODS

The test aims to evaluate the knowledge acquired by the student and the student's ability to connect the topics covered by integrating the chemical information with their nutritional implications. The multiple choice quizzes will allow to verify the acquisition of the basic concepts acquired in the field of nutrients and their possible transformations as a result of conservation and / or technological processes. The open question allow students to demonstrate, in addition to an adequate mastery of the concepts acquired, a correct chemical terminology, and a correct ability to connect between the different topics covered.

The details on how to prepare for the exam and the degree of depth of each topic will be provided to students during the lessons.

Exam schedule

FURTHER INFORMATION

The teacher is available to arrange individual interviews in case of specific needs.

Students are invited to register on the AulaWeb e-learning platform (accessible from the University website or at the address: www.aulaweb.unige.it) in order to have access to teaching material and information relating to the course. For any questions about the program and the activities of the teaching course, contact the teacher by email: federica.turrini@unige.it.

Students with Specific Learning Disorders (SLD) certification, disability or other particular educational need are advised to contact the teacher at the beginning of the teaching course to agree on teaching and exam methods.