Unit FUNCTIONAL FOODS AND DIETETIC PRODUCTS
- Course
- Biology
- Study-unit Code
- A002123
- Curriculum
- Bionutrizionistico
- Teacher
- Francesca Blasi
- Teachers
-
- Francesca Blasi
- Federica Ianni (Codocenza)
- Hours
- 35 ore - Francesca Blasi
- 12 ore (Codocenza) - Federica Ianni
- CFU
- 6
- Course Regulation
- Coorte 2025
- Offered
- 2025/26
- Learning activities
- Caratterizzante
- Area
- Nutrizionistico e delle altre applicazioni
- Sector
- 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. Composition, property, legislation and use of functional foods and dietetic products. FSG: Foods for Specific Groups. Food supplements.
- Reference texts
- -LA CHIMICA E GLI ALIMENTI: nutrienti e aspetti nutraceutici di Mannina, Daglia, Ritieni (Zanichelli Editore).
-PRODOTTI DIETETICI Evangelisti e Restani (Piccin Editore).
-BIOCHIMICA MEDICA - STRUTTURALE, METABOLICA e FUNZIONALE di Siliprandi e Tettamanti (PICCIN Editore).
-Updated teaching material, available on the Unistudium platform.
-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, 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, baby food, gluten-free foods). The main knowledge acquired will be: food composition; structure of food constituents; modification of food; composition and use of functional foods and 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 functional foods and 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, physiology .
- Teaching methods
- The course is based on lectures face-to-face (35 h) on all topics of the course and practical laboratory activity (12 h) carried out by Prof. Federica Ianni.
- Other information
- Course attendance is strongly recommended.
- 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, functional foods, 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, AFMS, baby food, gluten-free foods). - Extended program
- Functional biomolecules in foods/dietetic products. Nutritional label of foods. Regulatory aspects. Dietary fibre. Functional foods. Probiotics, prebiotics. Novel foods. Natural and synthetic antioxidants. Composition of milk, fat and oil, cereals and derivatives. Food supplements and nutraceuticals. FSG: Foods for Specific Groups. AFMS. Infant formula and baby food. Gluten-free foods. The practical laboratory activity (12 hours), carried out by Prof. Ianni will concern: determination of some EVO oil quality parameters (titration, spectrophotometric and gaschromatographic analysis).
- Obiettivi Agenda 2030 per lo sviluppo sostenibile
- The topics covered in the course are in line with goals n. 2, 3 and 12 of the Agenda 2030 for sustainable development: zero hunger, good health and well-being, responsible consumption and production.