Food science and technology | University of Parma

Professor
Academic discipline: Scienze tecniche dietetiche applicate (MED/49)
Field: Attività formative affini o integrative
Type of training activity: Related/supplementary

64 hours
of face-to-face activities

8 credits

hub:

course unit
in ITALIAN

lectures timetable unavailable

exam calls

Learning objectives

Ability to gather and interpret the effect of nutrients / foods / diets on metabolism in the human physiological states.
Ability to interpret the role of functional foods on human health.

Prerequisites

- - -

Course unit content

METABOLIC REGULATION: 1) metabolism during the postabsorptive phase; 2) metabolism during the postprandial phase; 3) integration of carbohydrate, protein and lipid metabolism among tissues and organs. NON NUTRITIVE FOOD COMPONENTS: 4) water; 5) alcohol; 6) antioxidants and oxidative stress; 7) probiotics and prebiotics; 8) functional compounds in food. NUTRITION IN DIFFERENT AGES: 9) nutrition in the elderly; 10) nutrition in childhood; 11) nutrition in pregnancy and lactation. REGULATIONS AND FOOD INFORMATION TO CONSUMERS: 12) food labeling; 13) dietetic foods; 14) novel foods; 15) regulations on nutrition and health claims.

Full programme

- - -

Bibliography

1) F. FIDANZA, G. LIGUORI: Nutrizione Umana - IDELSEN (Napoli) 2) A. MARIANI COSTANTINI, C. CANNELLA, G. TOMASSI: Alimentazione e Nutrizione Umana - il Pensiero Scientifico (Roma).
3) M. SHILS, J. OLSON, M. SHIKE: Modern Nutrition in Health and Disease, VIII ed, LEA & FEBIGER (Philadelphia) 4) K. Frayn: Metabolic Regulation. Portland Press, (London) 5) T. Brody: Nutritional biochemistry – (Academic Press).

Teaching methods

Classroom lessons

Assessment methods and criteria

Oral exam

Other information

- - -

APPLIED HUMAN NUTRITION cod. 18434

Learning objectives

Prerequisites

Course unit content

Full programme

Bibliography

Teaching methods

Assessment methods and criteria

Other information

APPLIED HUMAN NUTRITION
cod. 18434