Learning objectives
<br />The aim of the course is to give to the students adequate knowledge about food main components, food technology and food modifications, making a close examination of the food products destined to special diets and to subjects with pathologies.
Prerequisites
The knowledge of organic chemistry and biochemistry is required.
Course unit content
<br /><br />Food components: proteins, fats, sugars, water, vitamins, minerals, fiber<br />Food, energy and balanced diet<br />Food alteration/modification and preserving technologies<br />Chemical composition, nutritional properties and production technologies of the main foods: cereals, milk and dairy products, oils and fats, legumes, honey<br />Food products for special diets: infant foods, hypo-caloric foods, food for particular pathologies, foods for high muscular activity, foods for diabetics.<br />Food supplements <br />Functional foods, prebiotics, probiotics<br />Nutraceuticals<br />Food contaminants
Full programme
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Bibliography
<br />F.EVANGELISTI, P.RESTANI: "Prodotti dietetici (Chimica, tecnologia e loro applicazioni)". Ed. Piccin, Padova, 2003<br />P.CABRAS, A.MARTELLI: "Chimica degli alimenti", Ed. Piccin, Padova 2004.<br />P.CAPPELLI, V.VANNUCCHI: "Chimica degli alimenti: conservazione e trasformazioni", Ed. Zanichelli, Bologna.
Teaching methods
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Assessment methods and criteria
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Other information
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