OVERVIEW

The teaching unit covers the main topics related to food chemistry, paying particular attention to the relationship between nutrition and health from a prevention and food sustainability perspective, and to the quality and safety of food in reference to current regulations.

AIMS AND CONTENT

LEARNING OUTCOMES

The teaching unit covers the main topics related to food chemistry, paying particular attention to the relationship between nutrition and health from a prevention and food sustainability perspective, and to the quality and safety of food in reference to current regulations.

The main educational objectives are:

• Build a foundation of chemical knowledge on the different classes of nutrients present in food, starting from personal experiences;
• Apply this knowledge to some widely consumed foods or widely used as ingredients in food products;
• Encourage the development of a critical spirit that allows the development of an independent point of view in the face of the multiple stimuli received from the media regarding topics related to the food-health relationship;
• Critically evaluate the real impact on health of the possible presence of beneficial and/or harmful substances of different origins;
• Understand the fundamental European regulations for the organization of official food controls.

AIMS AND LEARNING OUTCOMES

At the end of the teaching unit (for 4 CFU) the student will be able to:

• Summarize the various topics covered;
• Identify the best sources of the different essential nutrients;
• Identify the possible risks that essential nutrients may be lost due to chemical reactions during industrial and home treatments and during their storage;
• Connect the various topics covered;
• Estimate the possible role of different foods within a balanced diet;
• Ask questions about the impact of some dietary choices on health;
• Verify the existence of interactions between drugs and food;
• Verify the ability to use the sources provided during the lessons to develop critical thinking on the topics covered (functional literacy competence);
• Verify the ability to use, process, and evaluate the information acquired with argumentative skills (functional literacy competence).

For 6 CFU (additional expected result): Understand the composition and possible modifications induced by technological processes of some foods of particular interest for the Mediterranean diet and/or for the Italian market, such as: cereals, olive oil, legumes, milk, ... and their derivatives also with references to current regulations

PREREQUISITES

Knowledge of the basics of organic chemistry.

TEACHING METHODS

Lectures with student involvement on the topics to be covered, based on personal experiences and interests. Seminars held by industry professionals with active student participation. Case study analysis (e.g., analysis of local production chains). Exam simulations.

Teaching aids used by the teacher: official website of the Ministry of Agricultural, Food and Forestry Policies, Ministry of Health, European Food Safety Authority (EFSA), SINU (Italian Society of Human Nutrition), ODS (Office of Dietary Supplements), INRAN databases, European Union portal, AulaWeb. Teaching aids available to the student: online study documentation, AulaWeb.

Students with valid certifications for Specific Learning Disorders (DSA), disabilities, or other educational needs regularly presented to the University are invited to contact the teacher and the disability referent of the School/Department (Prof. Luca Raiteri, Luca.Raiteri@unige.it) at 

SYLLABUS/CONTENT

For 4 CFU:

1. Chemistry of Nutrients: general information on the different classes of caloric (carbohydrates, proteins, lipids) and non-caloric (vitamins, minerals) nutrients.
2. Substances Other Than Nutrients:
   • General information on the main classes of non-nutritive substances.
   • The organoleptic properties of food: color, taste, and aroma.
   • Role and impact on food quality.
3. Food production and preservation techniques:
   • Treatments with physical methods.
   • Treatments with chemical methods. Food additives and their regulations. Other classes of substances that can be added to food.
   • Treatments with biological methods.
4. General information on the main chemical contaminants in food.
   • Food safety. References to current regulations.
5. Modifications of nutrients induced by processing (e.g., Maillard reaction, lipid oxidation, protein denaturation, sugar caramelization, ...).

For 6 CFU (additional content): Chemical Composition of Widely Consumed Foods and production processes of some of their derivatives: milk and derivatives (dairy products: butter, yogurt, cheese), cereals and derivatives (bread and pasta), legumes, olive and seed/fruit oils, eggs, meat and derivatives, fish and derivatives, stimulant foods/beverages, alcoholic and non-alcoholic beverages. References to unconventional food products (e.g., novel foods, algae).

RECOMMENDED READING/BIBLIOGRAPHY

Cappelli P., Vannucchi V. Principles of Food Chemistry - ZANICHELLI Publisher

Mannina L., Daglia M., Ritieni A. Chemistry and Food - CEA Publisher

Evangelisti F., Restani P., Boggia R. Dietary Products. Chemistry Technology and Use - PICCIN Publisher (III Edition)

Other teaching materials provided online.

TEACHERS AND EXAM BOARD

LESSONS

LESSONS START

From the calendar start of the first semester. Consult detailed schedule at the following link: https://easyacademy.unige.it/portalestudenti/ 

Refer to the specific AulaWeb instance of the teaching unit for any updates due to weather alerts and/or other critical issues.

Class schedule

The timetable for this course is available here: Portale EasyAcademy

EXAMS

EXAM DESCRIPTION

The exam is oral, lasts about 30 minutes, and takes place in the presence of two tenured professors. After an introductory question, the interview aims to ascertain the student's ability to connect the topics covered, integrating chemical information with their nutritional implications.

ASSESSMENT METHODS

The exam aims to assess the knowledge acquired by the student and the student's ability to connect the topics covered during the teaching unit. After an introductory question, the interview aims to ascertain the student's ability to connect the topics covered, integrating chemical information and applied processes with their nutritional implications.

FURTHER INFORMATION

For any questions about the program and teaching unit activities, please contact the teacher via email (Raffaella.Boggia@unige.it).

Students with DSA certification, disabilities, or other special educational needs are advised to contact the teacher at the beginning of the teaching unit to agree on teaching and exam methods that, while respecting the educational objectives of the teaching unit, take into account individual learning methods and provide suitable compensatory tools