The aim of the course is to give to the students knowledge about chemical structures and properties of food components, food technology and food modifications, making a close examination of the food products destined to special diets and to subjects with pathologies.
The expected learning outcomes are:
1. Knowledge and understanding: Knowledge of molecular composition of food and understanding of interaction between components. Acquire the notions about the chemical reactions of transformation (desired and non) of food components. Understanding the diverse nutritional needs according to particular physical or pathological conditions. Acquisition of notions related to the specific composition of dietary products and dietary supplements. Knowledge of the laws and terminology of the discipline
2. Ability to apply knowledge and understanding: Ability to recognize the possible modification of a food or a specific nutrient according to the process. Ability to recognize the function of each component in a formulation of dietetic products and to identify the components modified and adapted to a specific pathology / physiological condition. Ability to recognize the nutritional / physiological properties and the end use of a dietary supplement.
3. Communication skills: Ability to expose the results of the studies to the public and in particular the issues of composition, nutritional value of foods, peculiarities and the use of a dietary product and a dietary supplement
4. Making judgments: Ability to make an assessment of the nutritional value of a food or a process of transformation. Evaluation of the suitability of a dietary product / food supplement for use by a specific individual.
5. Learning Skills: Ability to synthesize and link the different topics discussed with the related disciplines