Unit FOOD AND DIET PRODUCTS AND FOOD SCIENCE

Course: Pharmacy
Study-unit Code: A003105
Location: PERUGIA
Curriculum: In all curricula
Teacher: Gina Cavaliere
CFU: 12
Course Regulation: Coorte 2022
Offered: 2024/25
Type of study-unit: Obbligatorio (Required)
Type of learning activities: Attività formativa integrata

FOOD AND DIET PRODUCTS

Code	A000524
Location	PERUGIA
CFU	6
Teacher	Francesca Blasi
Teachers	Francesca Blasi Francesca Blasi
Hours	42 ore - Francesca Blasi 8 ore - Francesca Blasi
Learning activities	Caratterizzante
Area	Discipline chimiche, farmaceutiche e tecnologiche
Academic discipline	CHIM/10
Type of study-unit	Obbligatorio (Required)
Language of instruction	Italian
Contents	Food label and nutritional and health claims. Chemical composition of some animal and vegetable foods. Functional foods, nutraceuticals and novel foods. Food supplements. FSG: Foods for Specific Groups. AFMS: Foods for Special Medical Purposes. Infant food and baby food. VLCD and LCD products. Gluten-free foods.
Reference texts	LA CHIMICA E GLI ALIMENTI: nutrienti e aspetti nutraceutici 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: https://unistudium.unipg.it/ Lecture notes.
Educational objectives	The main objective of the course is to provide students with the bases needed to address the study of foods, functional foods, nutraceuticals, 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, AFMS, infant food, baby food, VLCD and LCD products, gluten-free foods); functional foods, food supplements and nutraceuticals. The main knowledge acquired will be: food composition and modification of constituents; composition and use of Food for Specific Groups, AFMS, ASG, functional foods, nutraceuticals and food supplement. The student will be able to apply the acquired knowledge with the following competences: ability to assess food quality, based on the data of food composition; ability to interpret the composition of dietetic products for their correct use.
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 and organic chemistry; biochemistry and physiology Having passed the biochemistry exam is a mandatory prerequisite.
Teaching methods	The course is based on lectures face to face on all topics of the course and theoretical-practical activity.
Other information	Course attendance is strongly recommended. For information on student support services (disability and DSA): http://www.unipg.it/disabilita-e-dsa
Learning verification modality	The learning of the contents and notions of the course will be verified through an oral exam (about 30 min). The exam will be aimed at: 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 foreseen in the teaching program; check the ability to apply the acquired skills. 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 quality of foods, functional foods, nutraceuticals; composition, properties, legislation and uses of dietetic products (FSG, AFMS, baby food, gluten-free foods) and food supplements.
Extended program	Constituents of food and nutrients. Biomolecules: generalities, property, structure. Nutritional label of foods. Nutritional and health claims. Food quality and safety. Dietary fibre. Functional foods. Nutraceuticals. Probiotics, prebiotics. Novel foods. Natural and synthetic antioxidants. Composition of milk, fat and oil, cereals and derivatives. Food supplements. FSG: Foods for Specific Groups. AFMS. Infant formula and baby food. Gluten-free foods.
Obiettivi Agenda 2030 per lo sviluppo sostenibile	The topics covered in the course are in line with objectives n. 2, 3 and 12 of the Agenda 2030 for sustainable development: zero hunger, good health and well-being, responsible consumption and production

FOOD SCIENCE

Code	50124005
Location	PERUGIA
CFU	6
Teacher	Gina Cavaliere
Teachers	Gina Cavaliere
Hours	42 ore - Gina Cavaliere
Learning activities	Affine/integrativa
Area	Attività formative affini o integrative
Academic discipline	BIO/09
Type of study-unit	Obbligatorio (Required)
Language of instruction	Italian
Contents	Human body composition and nutritional requirements in the different ages and physiological conditions. Food nutritional quality and recommended daily servings/food pyramid. Rational diet, health promotion and major disease prevention. Nutritional status assessment.
Reference texts	Costantini Mariani A., Cannella C., Tomassi G. Alimentazione e Nutrizione Umana. 3°Edizione. Il Pensiero Scientifico Editore, 2016. Debellis L., Poli A. Alimentazione, Nutrizione e Salute. EdiSES, 2019.
Educational objectives	The teaching objective is the acquisition of knowledge of food science, specifically the nutritional needs of individuals at various ages and physiological conditions, in order to educate people to adopt healthy and correct lifestyles.
Prerequisites	To better understand the content and to achieve the objective of teaching, it is desirable that, at the beginning of the lessons, the student already possess the basic knowledge of General Biochemistry and Physiology that it is advisable to acquire however.
Teaching methods	The course (6 CFU) consists of 42 hours of face-to face lessons on the program topics .
Other information	The course attendance is recommended
Learning verification modality	The teaching exam consist of an oral session of 20-30 minutes, aimed at ascertaining the knowledge acquired on the nutritional needs of the human organism and the nutritional characteristics of food groups.
Extended program	Meaning of the term "diet". The diet as healthy determining. Nutritional glossary. Macronutrient (protein, lipid and carbohydrate) requirements and their nutritional quality assessment/estimate. From food to nutrient: macronutrient digestion and nutrient absorption. Dietary fiber: components, chemical-physical property and physiological effects. Human body nutritional requirements in the different ages and physiological conditions (child and adult hood, pregnancy and nursing, sporting and elderly) and their fulfillment adequacy. Nutraceuticals and functional foods. Control mechanisms of hunger and satiety. Rational diet: from scientific bases to criteria for daily energy distribution among macronutrient. Dietary calcium and iron bioavailability: dietetic strategies for their optimal absorption. Major food groups chemical composition, nutritional quality and recommended daily serving: milk and dairy products, eggs, meats and fish, cereals and legumes, fats and oils, vegetables and fruit. Food pyramid as means of education and prevention. Body composition: age, sex and physiological condition changes, major methods assessment.
Obiettivi Agenda 2030 per lo sviluppo sostenibile	Health and Wellness