Cell biology and technology

Main Objectives The course will address the role played by the main nutrients, proteins, lipids, carbohydrates, and minerals, as well as the interaction between food and drugs in human nutrition. It will also examine the effects that major food processing methods have on food products. Various food safety factors will be discussed, particularly bacterial growth and the role of water activity, pH, temperature, and so on. These concepts will be applied to explain how food is processed and preserved throughout the entire food supply chain. The main types of food and the transformations they undergo to become final products will be described, and the main analytical techniques for determining the nutrient content in foods and processed products will be illustrated. Topics will also include shelf-life, nutritional value loss, and an overview of food legislation especially HACCP, legal definitions of food, how to assess quality, and how to read food labels. Additionally, regulatory aspects related to certifications such as geographical indications and designations of origin for foods will be briefly discussed. Specific Objectives A) Knowledge and Understanding • Understanding of the chemical composition of food. • Knowledge and comprehension of food legislation. • Knowledgeof the main food processing methods. B) Ability to Apply Knowledge and Understanding • Ability to use specific terminology. • Ability to identify appropriate procedures to address contamination-related issues. • Ability to recognize the nutritional value of proteins, fats, sugars, and minerals. • Ability to identify the type of processing applied to a food product. C) Independent Judgment • Development of critical thinking skills regarding various aspects of human nutrition. • Learning to formulate questions for deeper understanding and further exploration of the knowledge that has been acquired. D) Communication Skills • Ability to effectively communicate, during the oral examination, the knowledge acquired. E) Learning Skills • Acquisition of subject-specific terminology. • Ability to logically connect acquired knowledge. • Identification of key topics within the subjects covered.