Unit FOOD AND DIET PRODUCTS
- Course
- Pharmacy
- Study-unit Code
- A001551
- Location
- PERUGIA
- Curriculum
- In all curricula
- Teacher
- Francesca Blasi
- Teachers
-
- Francesca Blasi
- Hours
- 42 ore - Francesca Blasi
- CFU
- 6
- Course Regulation
- Coorte 2019
- Offered
- 2021/22
- Learning activities
- Caratterizzante
- Area
- Discipline chimiche, farmaceutiche e tecnologiche
- Academic discipline
- CHIM/10
- Type of study-unit
- Obbligatorio (Required)
- Type of learning activities
- Attività formativa monodisciplinare
- Language of instruction
- Italian
- Contents
- Food constituents and nutrients. Chemical composition of animal and vegetable foods. Alteration and adulteration of foods. Composition, property, legislation, and use of dietetic products.
FSG (Food for Specific Groups). - Reference texts
- LA CHIMICA E GLI ALIMENTI
Mannina, Daglia, Ritieni (Zanichelli Editore)
PRODOTTI DIETETICI Evangelisti e Restani (Piccin Editore)
ALIMENTI E NUTRACEUTICA
Novellino, Iadevaia (Edizione Punto Effe srl)
Updated teaching material, available on the Unistudium platform.
Lecture notes. - Educational objectives
- The course of “Foods and Dietetic Products” is part of the teachings dealing with the course area “Food Sciences”.
The main objective of the course is to provide students with the bases needed to address the study of foods and dietetic products, and to provide adequate knowledge regarding:
*chemical structure and properties of food constituents;
*mechanisms of the main reactions of alteration;
*different types and uses of dietetic products (FSG, ADAP, baby food, gluten-free foods).
Main knowledge acquired will be:
* food composition;
* structure of food constituents;
* modification of food;
* composition and use of dietetic products.
The student will be able to apply the acquired knowledge, with the following competences:
* ability to assess food quality, based on the data of the composition and on eventual alteration and adulteration;
* ability to interpret, for the purposes of a correct use, the composition of dietetic products. - Prerequisites
- For an optimal understanding of the contents of the course and for the achieving of the planned goals, the students must have general knowledge on:
inorganic chemistry; organic chemistry; biochemistry.
Furthermore, it is necessary to have successfully passed the Biochemistry exam (mandatory prerequisites), as the student must also be able to write, explain, and recognize simple structural formulas of the main nutrients. - Teaching methods
- The course is based on:
* lectures face to face (42 hours) on all topics of the course. - Other information
- Course attendance is strongly recommended.
For information on student support services (disability and/or DSA): http://www.unipg.it/disabilita-e-dsa - Learning verification modality
- The learning of the contents and the notions of the course will be obtained after passing an oral examination (about 45 minutes), which aims to:
* verify the knowledge acquired by the student in the field of food chemistry and dietetic products;
* verify the learning ability achieved by the student on the topics presented in class and listed in the program;
* verify the communication skills of the student with language properties and autonomous organization of the exhibition in relation to the topics (theoretical/practical content) foreseen in the teaching program;
* check the ability to apply the skills acquired.
The questions will focus on:
*structure of food constituents;
* mechanisms of modification of these components;
* composition of the main animal and vegetable foods;
* evaluation of food quality;
* composition, properties, legislation, and uses of dietetic products (FSG, ADAP, baby food, gluten-free foods). - Extended program
- Constituents of food and nutrients.
Nutritional label (Reg. UE 1169/2011) and shelf-life of foods.
Nutritional and health claims (Reg. UE 1924/2006).
Food frauds: adulterations, sophistications. Food quality and safety. Free and bonded water in foods. Activity water and modification of foods.
Carbohydrates in foods/dietetic products: generalities, classification, structure. Functional foods: probiotics, prebiotics.
Proteins in foods/dietetic products: generalities, functions, structures.
Lipids: generalities, classification and structure. Adulterations/modifications of lipid, protein, carbohydrate fractions of foods/dietetic products. Natural and synthetic antioxidants, structure and mechanism of action. Composition, preparation, conservation, modification of some foods: milk, fat and oil, cereals and derivatives.
Food additives.
Food supplements.
Novel food. Functional food.
FSG (Food for Specific Group): Reg. UE 609/2013. Dietetic products.
Baby food.
Gluten-free foods (Reg. UE 828/2014).