Unit FUNCTIONAL FOODS AND DIETETIC PRODUCTS
- Course
- Biology
- Study-unit Code
- A002123
- Curriculum
- Bionutrizionistico
- Teacher
- Francesca Blasi
- Teachers
-
- Francesca Blasi
- Hours
- 47 ore - Francesca Blasi
- CFU
- 6
- Course Regulation
- Coorte 2026
- Offered
- 2026/27
- Learning activities
- Caratterizzante
- Area
- Nutrizionistico e delle altre applicazioni
- Sector
- CHEM-07/B
- 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. Food supplements. Novel foods. FSG: Foods for Specific Groups. AFMS: Foods for Special Medical Purposes. Infant food and baby food. VLCD and LCD products. Gluten-free foods. Lactose-free products.
- Reference texts
- -LA CHIMICA E GLI ALIMENTI: nutrienti e aspetti nutraceutici (Mannina, Daglia, Ritieni; Zanichelli Editore).
-PRODOTTI DIETETICI (Evangelisti, Restani; Piccin Editore).
-BIOCHIMICA MEDICA - STRUTTURALE, METABOLICA e FUNZIONALE (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 and special foods (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
- 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 (35 h) on all topics of the course and practical activity, including critical reading and interpretation of food labels (12 h).
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) on the course topics, including the critical reading of at least one commercial food label. 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); nutritional and health claims. - Extended program
- Functional biomolecules in foods/dietetic products. 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). Regulatory aspects. Dietary fibre. Functional foods. 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 and nutraceuticals. FSG: Foods for Specific Groups. AFMS. Infant formula and baby food. Gluten-free foods. Lactose-free foods.
- Obiettivi Agenda 2030 per lo sviluppo sostenibile
- The course topics align with objectives 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.