Unit FOOD AND DIET PRODUCTS AND FOOD SCIENCE

FOOD AND DIET PRODUCTS

Code	A000524
CFU	6
Teacher	Francesca Blasi
Teachers	Francesca Blasi Francesca Blasi
Hours	48 ore - Francesca Blasi 6 ore - Francesca Blasi
Learning activities	Caratterizzante
Area	Discipline farmaceutico-alimentari
Sector	CHIM/10
Type of study-unit	Obbligatorio (Required)
Language of instruction	Italian
Contents	Chemical composition of some foods of animal and plant origin. Dietary fibre. Probiotics and prebiotics. Functional foods, nutraceuticals, and novel foods. Non-conventional foods. Food supplements. Food labels and nutritional and health claims. FSG: Foods for Specific Groups. AFMS: Foods for Special Medical Purposes. Infant food and baby food. VLCD and LCD products. Examples of foods for special diets: gluten-free foods, protein-free foods, lactose-free products, and vegetable substitutes.
Reference texts	-LA CHIMICA E GLI ALIMENTI: nutrienti e aspetti nutraceutici (Mannina, Daglia, Ritieni; Zanichelli Editore). -PRODOTTI DIETETICI (Evangelisti, Restani; Piccin Editore). -ALIMENTI E NUTRACEUTICA (Novellino, Iadevaia; Edizione Punto Effe srl). -Updated teaching material available on the Unistudium platform. -Lesson notes.
Educational objectives	The main objective of this teaching is to provide students with the appropriate knowledge needed to study foods and dietetic products, including: chemistry, properties, and main alteration reactions of food constituents. Additionally, students will learn about the types and uses of dietetic products (FSG, AFMS, foods for early childhood, VLCD and LCD products, ASG); gluten-free foods; lactose-free foods; functional foods, food supplements, nutraceuticals, and food labeling.
Prerequisites	To fully understand the course content and successfully achieve the intended learning objectives, students are expected to have a good knowledge of general chemistry, organic chemistry, biochemistry, and physiology.
Teaching methods	The course is based on lectures face-to-face (48 h) on all topics of the course. The methods are designed to meet the needs of students with disabilities and/or specific learning disabilities (SLD) (personalized learning plan; compensatory tools; dispensation measures; adapted assessments).
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 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; food label; 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, properties, structure. Nutritional labels for foods to support responsible consumption, environmental sustainability, and the fight against food waste (goals 2 and 12, Agenda 2030). Nutritional and health claims aimed at health and well-being (goal 3, Agenda 2030). Food quality and safety. Dietary fibre. Functional foods. Nutraceuticals. Probiotics, prebiotics. Novel foods and sustainable sources of protein (goal 12, Agenda 2030). Natural and synthetic antioxidants. Composition of milk, fat and oil, cereals and derivatives. Food supplements. FSG: Foods for Specific Groups. AFMS: Foods for Special Medical Purposes. Infant formula and baby food. Gluten-free foods. Principles of gas chromatography.
Obiettivi Agenda 2030 per lo sviluppo sostenibile	The course topics align with goals n. 2, 3, 4, and 12 of the Agenda 2030 for Sustainable Development: Zero Hunger, Good Health and Well-Being, Quality Education, and Responsible Consumption and Production.

FOOD SCIENCE

Code	50124005
CFU	6
Teacher	Gina Cavaliere
Teachers	Gina Cavaliere
Hours	48 ore - Gina Cavaliere
Learning activities	Affine/integrativa
Area	Attività formative affini o integrative
Sector	BIO/09
Type of study-unit	Obbligatorio (Required)
Language of instruction	Italian
Contents	Human body composition and nutritional requirements in 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 48 hours of face-to face lessons on the program topics .
Other information	The course attendance is recommended
Learning verification modality	The teaching exam consists 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. Nutraceutical and functional foods. Control the mechanisms of hunger and satiety. Rational diet: from scientific bases to criteria for daily energy distribution among macronutrients. 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