Know and understand some of the main processes used for the production, storage and home preparation of food and their consequences on nutrients.
The main educational objectives are to provide the student with adequate knowledge about the possible transformations of nutrients.
At the end of the course the student will be able to:
- evaluate the effect of the main treatments on nutrients;
- recognize industrial and home treatments with a low impact on nutrients;
- discriminate foods that have undergone a different production and conservation treatment;
- use the sources provided during the lessons to elaborate a critical thought on the topics covered (alphabetical-functional competence);
- use, process and evaluate the information acquired with argumentative skills (alphabetical-functional competence).
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 didactic material will be made available to students through the Teams channel and / or Aulaweb.
Any Student with documented Specific Learning Disorders (SLD), or with any special needs, shall reach out to the Lecturer(s) and to the dedicated SLD Representative in the Department before class begins, in order to liase and arrange the specific teaching methods and ensure proper achievement of the learning aims and outcomes.
Evangelisti F., Restani P., Boggia R. Prodotti Dietetici - Chimica, tecnologia e Impiego - PICCIN Ed. (III edizione)
Cappelli P., Vannucchi V., Principi di Chimica degli Alimenti – Conservazione e Trasformazioni - Zanichelli Ed.
Ricevimento: At the Department of Pharmacy, University of Genoa, Viale Cembrano 4, 16148 Genova after appointment via email: federica.turrini@unige.it
MATILDE BORRIELLO (President)
LIVIA PISCIOTTA (President)
FEDERICA TURRINI (President)
MONICA DELLEPIANE
March 2025
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 1 hour 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. To pass the exam, the student must obtain a grade of no less than 18/30.
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.
The test aims to ascertain the knowledge acquired by the student and the ability to integrate the contents learned will be assessed.
The student must demonstrate to:
- know the most common techniques used by the food industry for the production and preservation of food;
- know the most important chemical modifications caused by cooking or industrial processing of foods;
- have acquired adequate mastery of the concepts acquired and terminology;
Details on how to prepare for the exam and the level of depth of each topic will be given during the lessons.
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.
