Learning objectives
The aim of the course is to give to the students adequate knowledge about food main components, food technology and food modifications, making a close examination of the food products destined to special diets and to subjects with pathologies.
Prerequisites
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Course unit content
Food, energy and balanced diet; diets in special physiological conditions.
Food products for special diets: infant foods, hypo-caloric foods, food for particular pathologies, foods for high muscular activity, foods for diabetics.
Food supplements
Functional foods, prebiotics, probiotics
Nutraceuticals
Full programme
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Bibliography
F. Evangelisti, P. Restani. "Prodotti dietetici (Chimica, tecnologia ed impiego)". Ed. Piccin (Padova, 2003)
Teaching methods
Oral lesson
Assessment methods and criteria
Oral examination
Other information
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2030 agenda goals for sustainable development
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