cod. 1012166

Academic year 2024/25
1° year of course - Second semester
Daniele DEL RIO
Academic discipline
Scienze tecniche dietetiche applicate (MED/49)
Attività formative affini o integrative
Type of training activity
12 hours
of face-to-face activities
2 credits
hub: PARMA
course unit

Integrated course unit module: FUNDAMENTALS OF FOOD SCIENCES

Learning objectives

The course aims to provide the tools to understand food production from the raw materials to the final products. Food quality, physical modifications occurring during the process and techno-functional properties of the obtained product or ingredients will be critically analyzed. Fundamentals in food safety and authenticity will be provided and critically discussed. The minimum content on macro and micronutrients will be provided, as well as on the basics on digestion, absorption and health effects of foods.

Additional aims of the course. The course also aims to provide the student with the tools to critically discuss the quality and stability of foods. Communication skills: the course aims to enable the student to acquire adequate technical-scientific language for communicating the knowledge acquired to specialist and non-specialist interlocutors.


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Course unit content

The course will deal with:
The main food categories. Raw materials and final products. Quality aspects, food safety and food authenticity. Basic principles of human nutrition. The effects of food on human health.

Full programme

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Slides provided by the teacher; Cabras & Martelli, Chimica degli alimenti, Piccin-Nuova libraria, 2004

Teaching methods

Frontal lectures, interactive discussions of case studies with all the group class and in small groups, discussion with expert, guided visits to companies will be the main teaching approaches.

Assessment methods and criteria

The learning test will be carried out in written form. The written test consists of a test consisting of multiple-choice questions (part 1) and 1 open question (part 2).
Additional info will be reported on Elly.

Other information

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