GENERAL PATHOLOGY
cod. 06030

Academic year 2020/21
1° year of course - Second semester
Professor
Ovidio BUSSOLATI
Academic discipline
Patologia generale (MED/04)
Field
Attività formative affini o integrative
Type of training activity
Related/supplementary
24 hours
of face-to-face activities
3 credits
hub: -
course unit
in ITALIAN

Integrated course unit module: NUTRITIONAL BIOCHEMISTRY AND PATHOLOGY

Learning objectives

The student will acquire specific notions on the pathogenetic role of nutritional factors in human pathology, understanding alterations at cell, tissue and organism levels. Moreover, she/he will be able to understand the molecular and cellular bases of the main nutritional disorders and to evaluate causes, mechanisms and consequences of uncorrect nutritional habits.

Prerequisites

- - -

Course unit content

Nutritional stress in cell pathology. Pathophysiology of nutrition: nutritional deficiency and nutritional excess.
Food allergy and intolerance.
Nutrition and cancer.

Full programme

1. Nutritional stress in cell pathology:
- Cell damage and cell death
- Storage disease: steatosis
- Cell damage from nutritional deficiency

2. Pathophysiology of nutrition:
- PEM
-Hypo- and hypervitaminosis
- Trace elements deficiences
- Pathophysiology of obesity
- Role of obesity in chronic multifactorial diseases

3. Food allergy and intolerance:
- Fundamentals in immunology
- Immune tolerance
- Hypersensitivity
- Food allergies
- Anaphylaxis
- Food intolerance
- Celiac disease

4. Food and cancer:
- Molecular bases of cancer
- Chemical cancerogenesis
- Food constituents and cancer (natural compounds and additives, food processing and storage, toxins)
- Diet and cancer (lipids, ethanol, fibers, vitamins).

Bibliography

Students should use as a reference one of the modern textbooks of general pathology:
1. Kumar, Abbas, Fausto, Aster (Eds). Robbins e Cotran – Le Basi
Patologiche delle Malattie. 9 Edizione italiana, Elsevier Masson, 2015.

2. Mainiero, Misasi, Sorice (Eds.) Patologia Generale e Fisiopatologia
Generale,
2 vol. VI edizione
Piccin, 2019.

3. Altucci, Berton, Moncharmont, Stivala (Eds.)
Patologia e Fisiopatologia Generale, 2 vol.
Ildeson-Gnocchi, 2018

Additional references will be suggested during the lectures.

Teaching methods

Oral interactive lectures with slides available for students on the Elly platform.

Assessment methods and criteria

Oral examination concerning the whole Course. One of the questions will concern one of the subjects enlisted in the extended program. For additional information, see the Syllabus of the Course.

Other information

- - -

2030 agenda goals for sustainable development

- - -

Contacts

Toll-free number

800 904 084

Student registry office

E. segreteria.scienzealimenti@unipr.it
 

Quality assurance office

Quality assurance manager:
Andrea Barchi
T. +39 0521 906430
E. office: didattica.scienzealimenti@unipr.it
E. manager andrea.barchi@unipr.it

Course President

Prof. Francesca Scazzina
E. francesca.scazzina@unipr.it 

Deputy course President

Prof. Francesca Zimetti
E. francesca.zimetti@unipr.it 
 

Responsible for Course Quality Assurance (RAQ)

Prof. Francesca Zimetti
E. francesca.zimetti@unipr.it 

Career guidance delegate

Prof. Francesca Zimetti
E. francesca.zimetti@unipr.it

Prof. Beatrice Biasini
E beatrice.biasini@unipr.it 

Advising and guidance delegate

Prof. Francesca Zimetti
E. francesca.zimetti@unipr.it

Prof. Beatrice Biasini
E beatrice.biasini@unipr.it 

Erasmus delegate

Prof. Luca Dellafiora
E. luca.dellafiora@unipr.it

 

Contact person for students with disabilities, specific learning difficulties (SpLD), or vulnerable groups

Prof. Marilena Musci
E. marilena.musci@unipr.it 

Internship delegate

Prof. Luca Dellafiora
E. luca.dellafiora@unipr.it 

 

Tutor studenti 

Francesco Pilato
francesco.pilato1@studenti.unipr.it