Learning objectives
Understanding energy content in food
Prerequisites
Biochemistry
Course unit content
Digestive processes in mono-gastric animals, ROS, antioxidants, Proteins: biological value and denaturato or chemical modification due to gastronomic procedures.
Direct and indirect measurements of food energy content. Dietetic concepts in nutrizione, psiche-active effects of foods.
Full programme
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Bibliography
Biochemistry (Mathews, etc.) and didactic files given at lesson
Teaching methods
ex-catedra lessons and didactic matter given at lessons
Assessment methods and criteria
oral exam (presentation of a concerted argument)
Other information
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2030 agenda goals for sustainable development
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