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LEGISLATURE AND FOOD CHEMISTRY

CODE 66441
ACADEMIC YEAR 2022/2023
CREDITS
  • 7 cfu during the 1st year of 9288 DIETISTICA(L/SNT3) - GENOVA
    		•
    LANGUAGE Italian
    TEACHING LOCATION
  • GENOVA
    		•
    PREREQUISITES
    Prerequisites (for future units)
    This unit is a prerequisite for:
    • DIETETIC STUDIES 9288 (coorte 2022/2023)
    • 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

    Knowledge of food from a chemical, commodity and legislative point of view is central to the training of a food professional.

    The following course intends to prepare the student to deepen the topics covered and to keep up to date with them.

    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.

    TEACHERS AND EXAM BOARD

    Exam Board

    MATILDE BORRIELLO (President)

    ANNA LAURA CREMONINI (President)

    LIVIA PISCIOTTA (President)

    FEDERICA TURRINI (President)

    EXAMS

    EXAM DESCRIPTION

    Written test for all modules.

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

    ASSESSMENT METHODS

    The student will have to be demonstrate to:

    - Possess in-depth knowledge of food chemistry.

    - Have a thorough knowledge of food law.

    - Know the changes in food after cooking and storage.

    - Knowing how to understand the food labeling, laws and regulations, types and uses of food additives, food preservation methods.

    Exam schedule

    Date Time Location Type Notes
    11/01/2023 14:00 GENOVA Scritto
    25/01/2023 14:00 GENOVA Scritto
    15/02/2023 14:00 GENOVA Scritto
    11/01/2023 14:00 GENOVA Scritto
    25/01/2023 14:00 GENOVA Scritto
    15/02/2023 14:00 GENOVA Scritto