Unit CHEMISTRY AND LABELLING OF FOOD AND DIETETIC PRODUCTS

FOOD CHEMISTRY AND DIETETIC PRODUCTS

Code	65003610
CFU	8
Teacher	Lina Cossignani
Teachers	Lina Cossignani
Hours	71 ore - Lina Cossignani
Learning activities	Caratterizzante
Area	Discipline per la caratterizzazione degli alimenti e gestione del sistema agroalimentare
Sector	CHEM-07/B
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. Food quality control. Composition and properties of products for particular nutritional uses and dietetic products. Innovation in the agri-food sector, circular economy, and sustainability.
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; exercises carried out as theoretical-practical activities that involve the application of traditional and innovative analytical techniques to food analysis. Some activities are carried out in team working and problem solving mode. 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, the calculation of nutrient concentration. 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. Food sources of protein. Protein hydrolysates and bioactive peptides. 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 Zero hunger, Health and well-being, Responsible consumption and production.

FOOD AND NUTRACEUTICAL LABELLING AND REGULATORY ASPECTS

Code	A005566
CFU	4
Teacher	Francesca Blasi
Teachers	Francesca Blasi
Hours	32 ore - Francesca Blasi
Learning activities	Affine/integrativa
Area	Attività formative affini o integrative
Sector	CHEM-07/B
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). -Current legislation on food labels. -Teaching material available on the Unistudium platform. -Lesson notes.
Educational objectives	The course aims to provide students with knowledge of the labeling of foods, dietary products, and nutraceuticals, based on the relevant regulatory aspects (EU and national legislation).
Prerequisites	To fully understand the course content and successfully achieve the intended learning objectives, students are expected to have a good 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. 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 assessment is oral (about 20 min) and focuses on the correct reading of labels of foods, dietetic products, or nutraceuticals. The exam will assess: - the student's knowledge of food and nutraceutical labeling; - the student's learning ability on the topics presented in class and listed in the teaching program; - the student's communication skills, including proper language and independent organization of presentations on the topics covered in the syllabus; - the student's ability to apply the skills acquired; - the student's ability to reason logically and critically read labels.
Extended program	Regulatory aspects on the labelling of foods, dietetic products and nutraceuticals. Mandatory and complementary indications. Nutritional labeling. Nutritional and health claims (goal 3, Agenda 2030). 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). Environmental labeling in the context of ecological transition and sustainability (Goal 12, Agenda 2030). Correctly reading labels in the context of the fight against malnutrition and food waste (Goal 2, Agenda 2030). Regulation on gluten-free and 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.