Learning objectives
- Knowledge and understanding of the main mechanisms of transduction and codification of the properties of chemical stimuli that lead to taste perception.
- Knowledge and understanding of the basic concepts concerning the therapeutic role of specific food components. Specifically, the protective action of these components against the occurrence/progression of degenerative organ diseases will be addressed, with focus on the intracellular signalling pathways.
- Ability to independently evaluate the validity of scientific studies concerning the topics treated.
- Ability to synthesize and communicate information to specialist and non-specialist audience, stressing any critical issues
Prerequisites
- System Physiology
- Physiology of nutrition
- Biochemistry and molecular biology of nutrition
Course unit content
1) Introduction to the course
2) Sensory systems: General aspects. Chemical senses (taste and smell): sensory receptors, mechanisms of transduction and coding of the stimulus, afferent pathways
3) Main mechanisms involved in the pathogenesis of degenerative organ diseases associated with metabolic syndrome/diabetes and aging.
4) Nutraceuticals and functional foods
5) Molecular mechanisms underlying the effects of some food components in preventing the occurrence/progression of degenerative organ diseases, with particular reference to polyphenolic compounds
Full programme
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Bibliography
1. Luisa Mannina, Maria Daglia, Alberto Ritieni: La chimica e gli alimenti nutrienti e aspetti nutraceutici. Casa Editrice Ambrosiana. Distribuzione esclusiva Zanichelli - 2019.
2. Dee Unglaub Silverthorn:Fisiologia umana. Un approccio integrato. Pearson Italia S.p.A. (Ultima Edizione)
3. Literature material provided by the teacher or identified by the student
Teaching methods
On-site lectures with the possibility to benefit from the lectures also remotely (recordings of lectures will be uploaded on the Elly page of the course). Two CFU will be dedicated to the discussion of recent scientific papers concerning the treated topics.
The teaching material, available online on the course website, will contain the iconographic material used during the lectures and the scientific papers discussed during the lectures.
Assessment methods and criteria
Assessment of the knowledge acquired by the students will be evaluated be as follows:
1) oral presentation of a scientific article concerning the topics of the lectures.followed by a discussion.
The final evaluation will be made on the basis of the criteria described
below:
(a) Excellent knowledge and understanding of the topic and mastery of
specific terminology. Excellent capacity to apply knowledge. Vote: 30/30
with praise.
b) Good knowledge and understanding of the subject. Good ability to
apply knowledge. Mastery of terminology (27-29).
c) Discreet knowledge and understanding of the topic. Capacity to apply
knowledge. Discreet mastery of specific terminology (24-26).
(d) Fully sufficient knowledge and understanding of the topic. Discreet
capacity to apply knowledge (20-23).
(e) Barely sufficient knowledge and understanding of the topic with
lacunae. Low capacity of application of knowledge and poor mastery of
terminology (18-19).
Other information
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