Università degli Studi di Urbino Carlo Bo / Portale Web di Ateneo


BIOCHEMICAL PRINCIPLES OF NUTRITION
PRINCIPI DI BIOCHIMICA DELLA NUTRIZIONE

A.Y. Credits
2019/2020 6
Lecturer Email Office hours for students
Roberta De Bellis
Teaching in foreign languages
Course with optional materials in a foreign language English
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

Nutritional Sciences (L-29)
Curriculum: PERCORSO COMUNE
Giorno Orario Aula
Giorno Orario Aula

Learning Objectives

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.

Program

1.FOOD AND NUTRITION

Food definition and classes of food

2.NUTRITIONAL VALUE OF FOOD

Caloric content (carbohydrates, proteins, lipids)

Protein quality

Glycemic index (carbohydrates)

Atherogenic index (lipids)

3.NUTRIENTS, PHYTOCHEMICALSUNDESIRABLE AND TOXIC COMPONENTS

4.FUNCTIONAL FOODS

5.ENZYME TECHNOLOGY

6. CARBOHYDRATES

Digestion, absorption and metabolism of carbohydrates

7.FIBER AND ANTI-NUTRITIVE FACTORS

8.LIPIDS

Digestion, absorption and metabolism of lipids

9.PROTEINS

Digestion, absorption and metabolism of proteins

10.WATER-SOLUBLE VITAMINS

11.FAT-SOLUBLE VITAMINS

12. MINERALS: CALCIUM AND IRON

13.WATER

14. BIOENERGETICS

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

D3-MAKING JUDGEMENTS

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.

D4-COMMUNICATION

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 

Teaching Material

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

Supporting Activities

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

Didactics

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

Assessment

The oral examination is given simultaneously with FOOD CHEMISTRY

« back Last update: 20/07/19

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