Gastronomic and wellness sciences, cultures and politics

Activity type

Scienze biomediche,psicologiche e della nutrizione

SSD

BIO/10

Year

2nd year

Semester

2nd semester

CFU

3

Hours distribution

24 classroom hours

Lecturers

ANNA MARIA GIUSTI

Activity type

Scienze biomediche,psicologiche e della nutrizione

SSD

MED/49

Year

2nd year

Semester

2nd semester

CFU

3

Hours distribution

24 classroom hours

Lecturers

CARLA IACOBINI

The course aims to provide the basic principles of food science: function and characteristics of nutrients and bioactive molecules, energy requirements and metabolism of nutrients, bioavailability, physiological mechanisms that regulate the hunger / satiety relationship, interaction nutrition / feeding with the human body, eating patterns and nutritional quality.

Module:
APPLIED DIETETICAL TECHNICAL SCIENCES
Students, at the end of the course, have acquired theoretical knowledge and operational skills of the collective catering system,. Moreover, they have acquired knowledge of the main rules of the food sector in order to encourage correct and effective application in the various food supply chains, in compliance with the principles of good production practices, food safety and free movement of food


Module: BIOCHEMISTRY
The lectures provide students with a solid theoretical foundation on the fundamental principles of food
science. By the end of the course, the student should have acquired an in-depth and practical understanding
of the energy and nutritional requirements at different stages of life (childhood, adolescence, pregnancy,
and old age) and should be able to assess the energy and nutritional needs of various lifestyles (sedentary,
moderately active, athlete) and different populations, including those with specific clinical conditions.

Module:
APPLIED DIETETICAL TECHNICAL SCIENCES
Students must have knowledge of the principles of general biochemistry, nutritional biochemistry and the basic notions of Food Science and Human Nutrition


Module: BIOCHEMISTRY
Basic knowledge of chemistry and physiology

Module:
APPLIED DIETETICAL TECHNICAL SCIENCES
Food Total quality
Food safety and Food security
Food preservation
Food processing in the food industry and at home
Influence of different cooking methods and how they can impact on the amount of macronutrients and micronutrients (minerals) in foods and some traditional recipes, analyzing both raw and heat-treated samples.
Bioactive substances in the Mediterranean Diet
Methods for the identification of micronutrients and phytochemicals in relation to the different cooking techniques and technological process of food matrices
Reactive oxygen species, antioxidants and pro-oxidants. Analytical methods for the determination of the antioxidant capacity
HACCP as an internal quality control



Module: BIOCHEMISTRY
The program is structured to provide students with an in-depth understanding of the function and
characteristics of nutrients, the interaction between diet/nutrition and the human body, and the energy and
nutrient requirements necessary to maintain physiological functions and proper metabolism. In particular,
the following topics will be covered:
Physiology of hunger and satiety
Physiology of thirst
Factors influencing food choices
Physiology of digestion and nutrient absorption
Concepts of macro and micronutrients, function and characteristics of nutrients and bioactive molecules
Energy requirements of the main nutrients at different stages of life (childhood, adolescence, pregnancy, old
age)
Energy balance and methods for its measurement
Metabolism of the main nutrients, intermediate metabolism, and energy metabolism
Principles and guidelines for a healthy and sustainable diet
Dietary patterns and nutritional quality of foods

Module:
APPLIED DIETETICAL TECHNICAL SCIENCES
Testi Consigliati:
Mariani Costantini, Cannella, Tomassi: Alimentazione e Nutrizione Umana, Il Pensiero Scientifico Editore - Terza edizione (ottobre 2016).
Luisa Mannina, Maria Daglia e Alberto Ritieni: La Chimica e gli Alimenti: nutrienti e aspetti nutraceutici. Casa Editrice Ambrosiana I ed. 2019

Teaching material and reference bibliography will be provided by the teacher during the lessons



Module: BIOCHEMISTRY
Alimentazione e nutrizione umana by C. Cannella, A. Mariani Costantini, G. Tomassi • Published in 2016 -
Il Pensiero scientifico editore

Module:
APPLIED DIETETICAL TECHNICAL SCIENCES
N/D
Module: BIOCHEMISTRY
N/D

Module:
APPLIED DIETETICAL TECHNICAL SCIENCES
The frontal lessons held in presence and remotely in the second semester of second year


Module: BIOCHEMISTRY
The program will be carried out with traditional frontal teaching lessons

Module:
APPLIED DIETETICAL TECHNICAL SCIENCES
Compulsory attendance required by the course of study



Module: BIOCHEMISTRY
Attendance is mandatory. Attending regularly is necessary to better prepare for the exams.

Module:
APPLIED DIETETICAL TECHNICAL SCIENCES
The exam will take place in two steps: 1) evaluation of projects by students trough power point presentation and 2) an oral interview at the end of the course to integrate the first step of the test.


Module: BIOCHEMISTRY
N/D

Module:
APPLIED DIETETICAL TECHNICAL SCIENCES
The exam takes place with a written test with open questions and multiple choice questions on topics such as: the main factors that influence microbial growth in foods, the main food preservation method


Module: BIOCHEMISTRY
N/D

Module:
APPLIED DIETETICAL TECHNICAL SCIENCES
N/D
Module: BIOCHEMISTRY
N/D