Unit FOOD AND DIET PRODUCTS
- Course
- Pharmacy
- Study-unit Code
- A001551
- Location
- PERUGIA
- Curriculum
- In all curricula
- Teacher
- Francesca Blasi
- Teachers
-
- Francesca Blasi
- Federica Ianni
- Hours
- 42 ore - Francesca Blasi
- 6 ore - Federica Ianni
- CFU
- 6
- Course Regulation
- Coorte 2017
- Offered
- 2019/20
- 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, properties and use of dietetic products.
- Reference texts
- CHIMICA DEGLI ALIMENTI Cappelli e Vannucchi (Zanichelli Editore)
PRODOTTI DIETETICI Evangelisti e Restani (Piccin Editore)
LA CHIMICA E GLI ALIMENTI
Mannina, Daglia, Ritieni (Zanichelli Editore)
Updated educational material available on the Unistudium platform
Lecture notes - Educational objectives
- The aim of the course is 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.
The main acquired knowledge will be: food composition; structure of food constituents; modification of food; composition and uses of dietetic products.
The student will be able to apply the acquired knowledge, with the following competences (ability): 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. - Teaching methods
- The course is based on:
-lectures face to face (42 hours) on all topics of the course;
- supplementary teaching activity (8 hours). - 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 verified through an oral exam (about 45 minutes).
The exam will aim 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 communicative ability of the student in relation to the topics included in the course.
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 and uses of dietetic products.
Moreover, the oral exam will verify the communication skills of the student based on: properties of language; ability to apply the acquired skills; capacity of developing own solutions. - Extended program
- Constituents of food and nutrients.
Nutritional label and shelf-life of foods. Nutritional and health claims.
Food frauds:adulterations, sophistications. Food quality and safety. Free and bonded water in foods. Activity water and modification of foods.
Carbohydrates: generalities and classification. Monosaccharides and derivatives, oligosaccharides and polysaccharides in foods. Dietary fiber: chemical composition and importance in diet. Functional foods: probiotics, prebiotics.
Proteins: generalities, functions, structures. Essential and limiting aminoacids. Classification of protein based on form, function and chemical composition. Modification of food proteins.
Lipids: generalities, classification and structure. Fatty acids: nomenclature, biosynthesis, classification, chemical-physical properties. Simple and complex lipids. Total and partial acylglycerols. Unsaponifiable constituents. Modification of food lipids. 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.
FSG (Food for Specific Group).
Dietetic products.