AIMS AND CONTENT

AIMS AND LEARNING OUTCOMES

AIMS

The main learning objectives are:

• to build a foundational knowledge of the chemistry of the various classes of nutrients present in foods, also drawing on personal experiences;
• to apply this knowledge to the quality control and authenticity assessment of commonly consumed foods or widely used ingredients;
• to foster the development of critical thinking skills, enabling students to form an independent viewpoint when faced with the many stimuli from the media regarding food safety issues from a chemical and food science perspective.

EXPECTED LEARNING OUTCOMES

At the end of the course, the student will be able to:

• summarize the various topics covered;
• identify the best sources of essential nutrients;
• identify potential risks of loss of essential nutrients due to chemical reactions during industrial and domestic processing;
• recognize the importance of nutrients and their possible modifications in the control of food quality and authenticity;
• establish connections among the different topics covered;
• use the sources provided during lectures to develop critical thinking on the topics addressed (functional literacy competency);
• use, process, and evaluate acquired information with argumentative skills (functional literacy competency).

TEACHING METHODS

Lectures with an emphasis on active student participation.

Lecture slides and any additional teaching materials (supplementary materials, self-assessment quizzes) will be made available on Aulaweb.

Teaching resources used by the lecturer include: the official websites of the Ministry of Agricultural, Food and Forestry Policies, the Ministry of Health, the European Food Safety Authority (EFSA), SINU (Italian Society of Human Nutrition), the Office of Dietary Supplements (ODS), INRAN databases, the European Union portal, and AulaWeb.

SYLLABUS/CONTENT

The chemistry of the different classes of nutrients.
Overview of the main classes of substances other than nutrients (e.g., pigments, flavor compounds).
Additives and contaminants.
Basic concepts of the chemical composition of some widely consumed foods (e.g., vegetable oils, cereals, milk and dairy products), the technologies used for their production, and their chemical and commercial characteristics for analytical quality control purposes.

RECOMMENDED READING/BIBLIOGRAPHY

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 - ZANICHELLI Editore

Mannina L., Daglia M., Ritieni A. La chimica e gli alimenti - CEA Editore

Cabras, A. Martelli. Chimica degli Alimenti – PICCIN Editore

Other online slides and references.

TEACHERS AND EXAM BOARD

LESSONS

LESSONS START

First Semester Schedule.

Please consult the detailed schedule at the following link: https://easyacademy.unige.it/portalestudenti/

Class schedule

The timetable for this course is available here: Portale EasyAcademy

EXAMS

EXAM DESCRIPTION

The exam is taken as part of the integrated course. Assessment for this specific module is carried out through an oral examination.

Ongoing assessments are also provided (written tests during the course).

ASSESSMENT METHODS

After an initial introductory question, the interview aims to assess the student’s ability to connect the topics covered, linking purely chemical information with its nutritional and analytical relevance.

FURTHER INFORMATION

For further information not included in the course description, please contact the lecturer.