Biological sciences
Study-unit Code
Federica Ianni
  • Federica Ianni
  • 42 ore - Federica Ianni
Course Regulation
Coorte 2019
Learning activities
Attività formative affini o integrative
Academic discipline
Type of study-unit
Obbligatorio (Required)
Type of learning activities
Attività formativa monodisciplinare
Language of instruction
Food and Nutrition - Food constituents and nutrients.
Intake Levels of Reference of Nutrients and energy (LARN).
Chemical structure of food constituents/nutrients and food composition.
Main laboratory analytical techniques for the quality control of food.
Reference texts
Arienti - Le basi molecolari della nutrizione, Piccin.
Mannina, Daglia, Ritieni - La chimica e gli alimenti, Zanichelli Editore.
Teaching material provided by the teacher for each topic of the course.
Educational objectives
The aim of the course is to provide adequate knowledge on the importance of the relationship between food and health. The main knowledge acquired will cover the food composition, the related nutritional quality, the chemical structure of nutrients and the application of analytical techniques for the quali-quantitative characterization of food products.
Students will be able to apply the acquired knowledge to assess the nutritional properties of food, which meet the recommendation for a balanced diet, able to guarantee a rational supply of nutrients. In this context, the possibility to get preliminary analytical skills will be of aid to perform quali-quantitative analyses aimed at determining the food quality.
For a better understanding of the contents and to achieve the objectives of the course students must have knowledge of general, organic and biological chemistry.
Teaching methods
Lectures on all topics of the course.
Other information
Course attendance is strongly recommended.
Learning verification modality
The exam consists on an oral examination lasting about 30 minutes aimed at ascertaining the actual knowledge of the subject and the level of understanding acquired by the student. Examinees have to demonstrate that they possess the knowledge, skills, and abilities required by giving complete answers to the questions on the course topics.
Extended program
Food quality and safety.
Food constituents and nutrients, chemical structure and nutritional properties.
Water in foods and water activity.
Energy food constituents (proteins, lipids, carbohydrates).
Main alteration reactions of food constituents, such as lipid oxidation and browning reactions.
Dietary fiber, chemical structure, physico-chemical properties and physiological effects.
Essential micronutrients.
Chemical composition and nutritional properties of the main foods.
Overview of conventional and advanced techniques for food quality control.
Extraction techniques from food matrices.
Principles of liquid chromatography and application of chromatographic separations in the analysis of food matrices.
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