Dietistic

Single channel

Chair (Coordinator) and Rapporteur: MARCO RUGGERI

Module 1:

Activity type: Scienze della dietistica
SSD: AGRI-07/A
Year: 1st year
Semester: 2nd semester
CFU: 2
Hours distribution: 20 classroom hours
Lecturers: FRANCESCO CAIRONE

Module 2:

Activity type: Scienze della dietistica
SSD: CHEM-07/B
Year: 1st year
Semester: 2nd semester
CFU: 2
Hours distribution: 20 classroom hours
Lecturers: FRANCESCO CAIRONE

Module 3:

Activity type: Scienze della dietistica
SSD: ECON-10/A
Year: 1st year
Semester: 2nd semester
CFU: 2
Hours distribution: 20 classroom hours
Lecturers: MARCO RUGGERI

Learning outcomes

Upon completion of the course, students will have acquired the fundamental knowledge of food commodity science, with particular emphasis on the classification of foods, their commodity, nutritional and quality characteristics, and the main food production and preservation processes. Students will also be able to understand the factors affecting food quality and safety, interpret food label information, and recognize the main types of food packaging and food fraud. Finally, they will acquire basic knowledge of food loss and food waste and their impact on the agri-food system, human health, and sustainability.

Prerequisites

No specific prerequisites.

Programme

1. Principles of Commodity Science. Definition, characterization and classification of goods; raw materials and production cycles; Malthusian theory; sustainable development; the agri-food system; definition of food; macronutrients, micronutrients and food groups.
2. Food Quality. The concept of quality; objective and subjective quality; hygienic-sanitary, chemical-nutritional and sensory quality; quality certifications and geographical indications (PDO, PGI, TSG and PAT); major causes of food quality deterioration.
3. Food Safety. Malnutrition; food security and food safety; the Codex Alimentarius; the HACCP system; the White Paper on Food Safety; the EU Hygiene Package.
4. Nutrition, Food Deterioration and Preservation. The Mediterranean diet; Metabolic Food Waste; overweight and obesity; causes of food deterioration; main physical and chemical food preservation techniques; food additives.
5. Food Packaging. History and evolution of food packaging; regulatory framework; primary, secondary and tertiary packaging; main packaging materials; active and intelligent packaging.
6. Food Labelling. Evolution of food labelling legislation; Regulation (EU) No. 1169/2011; mandatory food information; labelling requirements for specific food categories.
7. Food Fraud. Commercial and health-related food fraud; adulteration, alteration, counterfeiting and sophistication; major food frauds affecting different food products.
8. Food Loss and Food Waste. Food loss, food waste and Metabolic Food Waste; the scale of the phenomenon; environmental, economic and social impacts; strategies for food waste prevention and the valorization of food surplus.

Books

Slide provided by the teacher

Bibliography

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Lessons mode

The course consists of 8 lectures of 2 hours each.

Frequency

Attendance is mandatory.

Exam mode

Assessment will consist of an oral examination aimed at evaluating the student's knowledge and understanding of the topics covered during the course.

Example exam questions

The food fraud

Arguments