BIOCHIMICA E PROPRIETÀ DEGLI ALIMENTI
|Lecturer||Office hours for students|
|Roberta De Bellis|
|Teaching in foreign languages|
Course with optional materials in a foreign language
This course is entirely taught in Italian. Study materials can be provided in the foreign language and the final exam can be taken in the foreign language.
Assigned to the Degree Course
The course aims to provide students with the tools to deepen understanding of the functions of food nutrients and the main reactions they undergo during processing and storage of food. After completing the course, participants will also have acquired basic knowledge about the bioavailability of nutrients and their recommended dietary levels.
1.FOOD AND NUTRITION
Food definition and classes of food
2.NUTRITIONAL VALUE OF FOOD
Caloric content (carbohydrates, proteins, lipids)
Glycemic index (carbohydrates)
Atherogenic index (lipids)
3.NUTRIENTS, PHYTOCHEMICALS, UNDESIRABLE AND TOXIC COMPONENTS
Digestion, absorption and metabolism of carbohydrates
7.FIBER AND ANTI-NUTRITIVE FACTORS
Digestion, absorption and metabolism of lipids
Digestion, absorption and metabolism of proteins
12. MINERALS: CALCIUM AND IRON
Energy definition and energy metabolism
Oxidation and fermentation
ATP and other energetic compounds
Learning Achievements (Dublin Descriptors)
D1- KNOWLEDGE AND UNDERSTANDING
The student must demonstrate that he has acquired sufficient knowledge and understanding related to:
-the structure of the main molecules in food (macro, micronutrients, dietary fiber, phytochemicals, etc.) and their roles in nutrition and human physiology, in organoleptic and technological characteristics of the food;
-the biochemical aspects related to food production (fermentation processes, cheese-making, production of functional food, biotechnological production);
-the methods for the analysis and quality control of foods.
D2-APPLYING KNOWLEDGE AND UNDERSTANDING
The student must demonstrate that he has acquired the ability to apply concepts and methodologies of biochemistry in the food and nutrition industries
The student will achieve an adequate independence of judgment, both in their workplace and outside of it, through the formation of a solid scientific culture, whose basic concepts of biochemistry are an important component.
The student must show to be able to communicate in a simple but rigorous way, using a clear and appropriate language.
D5-LIFELONG LEARNING SKILLS
The student must show to be capable to connecting and integrating the knowledge learned in the course with those provided in previous and following courses, in particular with those supplied in the course of Food Chemistry. In addition, you must be able to update their knowledge relevant to biochemistry, consulting scientific publications in English language
The teaching material prepared by the lecturer in addition to recommended textbooks (such as for instance slides, lecture notes, exercises, bibliography) and communications from the lecturer specific to the course can be found inside the Moodle platform › blended.uniurb.it
The teaching material and specific communications from the lecturer can be found, together with other supporting activities, inside the Moodle platform › blended.uniurb.it
Didactics, Attendance, Course Books and Assessment
Oral lessons with PC and overhead projector for Power Point presentations
- Course books
Cozzani I. & Dainese E. BIOCHIMICA DEGLI ALIMENTI E DELLA NUTRIZIONE Piccin Editore.
All the chapters of the text must be studied fully. The topics presented in Sections 2 and 5 are not carried out.
The slides are available to students
The oral examination is given simultaneously with FOOD CHEMISTRY
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