Learning objectives
<br />The aim of the course is to give to the students adequate knowledge about nutritional properties, chemical composition, technology of production and legislation of the main foods, of the dietetic products and of the food supplements.
Prerequisites
A basic knowledge of organic chemistry/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 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 and herbal supplements<br />Functional foods<br />Nutraceuticals
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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