| Code |
65003610 |
| CFU |
8 |
| Teacher |
Lina Cossignani |
| Teachers |
|
| Hours |
|
| Learning activities |
Caratterizzante |
| Area |
Discipline per la caratterizzazione degli alimenti e gestione del sistema agroalimentare |
| Academic discipline |
CHIM/10 |
| Type of study-unit |
Obbligatorio (Required) |
| Language of instruction |
Italian |
| Contents |
Chemistry of food constituents. Composition of animal and vegetable foods. Alteration and adulteration of food matrices. Control of food quality. Composition and properties of products for particular nutritional uses and dietetic products. |
| Reference texts |
Mannina, Daglia, Ritieni, LA CHIMICA E GLI ALIMENTI, Casa Editrice Ambrosiana, 2019. Cappelli, Vannucchi, CHIMICA DEGLI ALIMENTI, Zanichelli, 2024. Teaching material provided by the teacher. Materials consistent with the needs of disabled and/or DSA students are provided. |
| Educational objectives |
The aim of the course is to provide adequate knowledge on the structure and properties of food constituents, on the mechanisms of the main reactions of alteration, on the application of analytical techniques in the control of food quality, and on dietetic products. The main knowledge acquired will cover food composition, the structure of food constituents, food modification, quality control of food products, and composition, legislation, and uses of dietetic products. The student will be able to apply the acquired knowledge, with the following competence: ability to assess food quality based on the composition data and on eventual alteration and adulteration; ability to interpret analytical aspects and legislation on food; ability to interpret, for a correct use, the composition of food intended for particular nutritional uses and dietetic products. |
| Prerequisites |
For a better understanding of the contents and to achieve the objectives of the course, students must have general knowledge of inorganic and organic chemistry and biochemistry. Moreover, the knowledge of the main analytical techniques, classical and instrumental, for the qualitative and quantitative determination of inorganic and organic compounds is important to follow the course profitably. |
| Teaching methods |
The course is organized as follows: lectures on all subjects of the course; laboratory activities, relating to the application of traditional and advanced analytical methods in food analysis. Paths consistent with the needs of disabled and/or DSA students are provided. |
| Other information |
Course attendance is strongly recommended. Contact method: email, lina.cossignani@unipg.it. The teacher receives in person or via the Teams platform, by appointment. |
| Learning verification modality |
The exam consists of an oral test, an interview of about 30 minutes long, aiming to ascertain the knowledge level and the understanding reached by the student on the topics presented in class and listed in the program. The questions will focus on the structure of food constituents, the mechanisms of modification of these components, the composition and legislation of the main foods, the evaluation of food quality, the composition and properties of products intended for particular nutritional uses, and dietetic products. Overall, the oral test will check the communication skills of the student with properties of language, the ability to apply the acquired skills, and develop solutions on their own. Assessment methodologies consistent with the needs of disabled and/or DSA students are provided. |
| Extended program |
Constituents of food and nutrients. Structure and chemical-physical properties of water; free and bonded water. Activity water. Modification of foods. Carbohydrates: generalities and classification. Monosaccharides and derivatives, oligosaccharides and polysaccharides in foods. Dietary fiber: chemical composition and importance in diet. Proteins: generalities, functions, structures. Essential and limiting aminoacids. Classification of protein based on form, function and chemical composition. Food sources of protein. 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. Antioxidants, structure and mechanism of action. Composition, preparation, conservation, modification of some foods: milk, fat and oil, cereals and derivatives. Main analytical techniques used in the control of food quality. Products intended for particular nutritional uses and dietetic products. |
| Obiettivi Agenda 2030 per lo sviluppo sostenibile |
The topics developed are in line with some of the objectives set by the 2030 Agenda for sustainable development. In particular, those concerning: Zero hunger, Health and well-being, Responsible consumption and production. |
| Code |
A005566 |
| CFU |
4 |
| Teacher |
Francesca Blasi |
| Teachers |
|
| Hours |
|
| Learning activities |
Affine/integrativa |
| Area |
Attività formative affini o integrative |
| Academic discipline |
CHIM/10 |
| Type of study-unit |
Obbligatorio (Required) |
| Language of instruction |
Italian |
| Contents |
Labelling of foods, dietetic products and nutraceuticals according to the current regulatory aspects. |
| Reference texts |
-Etichettatura degli alimenti e informazioni ai consumatori (D. Maurizi, EPC Editore; 2022). -Alimenti e Nutraceutica (E. Novellino, V. Iadevaia; PuntoEffe; 2012). -Teaching material available on the Unistudium platform. -Lesson notes. |
| Educational objectives |
The aim of this course is to acquire knowledge on the labelling of foods, dietetic products and nutraceuticals, based on the regulatory aspects in the field (community and national legislation). |
| Prerequisites |
For an optimal understanding of the contents of the course and to achieve the expected educational objectives, the student must possess adequate knowledge of food chemistry. |
| Teaching methods |
The course is based on lectures covering all the topics of the course with practical exercises related to the labeling of foods, dietetic products and nutraceuticals. |
| Other information |
Course attendance is strongly recommended. |
| Learning verification modality |
The learning assessment is oral (about 20 min) and focuses on the correct reading of a label of foods, dietetic products, and nutraceuticals, taking into account current legislation.. |
| Extended program |
Regulatory aspects on the labelling of foods, dietetic products and nutraceuticals. Mandatory and complementary indications. Nutritional labeling. Nutritional and health claims. Other indications on the label (symbols, pictograms, codes). Labeling of some product categories, including foods intended for particular nutritional uses (foods for specific groups, foods for infants and young children, foods for special medical purposes). Regulation on gluten-free and lactose-free foods. |
| 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. |
