Food science and technology | University of Parma

Professor
Academic discipline: Fisiologia (BIO/09)
Field: Discipline della sicurezza e della valutazione degli alimenti
Type of training activity: Characterising

42 hours
of face-to-face activities

6 credits

hub:

course unit
in - - -

lectures timetable unavailable

exam calls

Learning objectives

Ability to interpretate the effect of nutrients/foods/diets on human physiology and metabolism in health. Ability to evaluate the role of foods/diets in meeting nutrient needs. Ability to evaluate nutritional quality of foods.

Prerequisites

Knowledge of human biochemistry.

Course unit content

i) Physiology and Metabolism. Elements of Human physiology. ii) structure and functions of the gastrointestinal tract, of liver and pancreas; iii) digestion and absorption of macronutrients; iv) quality of macronutrients; v) vitamins and minerals; vi) water in human nutrition.

Full programme

- - -

Bibliography

Jim Mann & Stewart Truswell: Essentials of Human Nutrition - Oxford University Press; Aldo Mariani Costantini, Carlo Cannella, Gianni Tomassi, Alimentazione e nutrizione umana. Il Pensiero Scientifico Editore.

Teaching methods

Lectures.

Assessment methods and criteria

Oral exam.

Other information