Food science and technology | University of Parma

Professor
Academic discipline: Scienze tecniche dietetiche applicate (MED/49)
Field: Attività formative affini o integrative
Type of training activity: Related/supplementary

64 hours
of face-to-face activities

8 credits

hub:

course unit
in ITALIAN

lectures timetable unavailable

exam calls

Learning objectives

Ability to gather and interpret the effect of nutrients / foods / diets on metabolism in the human physiological states.
Ability to interpret the role of functional foods on human health.

Prerequisites

Basic knowledge of human physiology and nutrition

Course unit content

METABOLIC REGULATION: 1) metabolism during the postabsorptive phase; 2) metabolism during the postprandial phase; 3) integration of carbohydrate, protein and lipid metabolism among tissues and organs. NON NUTRITIVE FOOD COMPONENTS: 4) water; 5) alcohol; 6) antioxidants and oxidative stress; 7) probiotics and prebiotics; 8) functional compounds in food. NUTRITION IN DIFFERENT AGES: 9) nutrition in the elderly; 10) nutrition in childhood; 11) nutrition in pregnancy and lactation. REGULATIONS AND FOOD INFORMATION TO CONSUMERS: 12) food labeling; 13) dietetic foods; 14) novel foods; 15) regulations on nutrition and health claims.

Full programme

- - -

Bibliography

1) F. FIDANZA, G. LIGUORI: Nutrizione Umana - IDELSEN (Napoli) 2) A. MARIANI COSTANTINI, C. CANNELLA, G. TOMASSI: Alimentazione e Nutrizione Umana - il Pensiero Scientifico (Roma).
3) M. SHILS, J. OLSON, M. SHIKE: Modern Nutrition in Health and Disease, VIII ed, LEA & FEBIGER (Philadelphia) 4) K. Frayn: Metabolic Regulation. Portland Press, (London) 5) T. Brody: Nutritional biochemistry – (Academic Press).

Teaching methods

Classroom lessons

Assessment methods and criteria

Oral exam

Other information