CHIMICA DEGLI ALIMENTI E NUTRACEUTICA
Academic Year 2023/2024 - Teacher: IVAN PIETRO OLIVERIExpected Learning Outcomes
The course aims to provide students with fundamental knowledge in the field of food chemistry, in particular on basic regulations in the food sector, on analytical techniques useful for the authentication and quality control of foods, on organic products, GMOs, additives and food contaminants and on the chemistry of various foods, focusing attention on nutraceutical aspects.
At the end of the course, students will have acquired specific skills that will allow them to understand which analytical techniques are most suitable for analyzing a food, which are the important regulations in the food sector and to understand foods from a chemical and nutraceutical point of view.
In reference to the so-called Dublin Descriptors, this course helps to acquire the following transversal skills:
Knowledge and understanding: inductive and deductive reasoning skills. Ability to understand the chemical processes involved in the analysis, conservation and control of foods, the "chemical" nature of foods and the various nutraceutical aspects, the basic regulations in the food field.
Applied knowledge and understanding: ability to apply the knowledge acquired for the correct evaluation of various problems in the food sector and develop the best resolution strategies using the scientific method rigorously.
Making judgements: critical reasoning ability
Communication skills: ability to describe in oral form, with language skills and terminological rigor, a scientific topic, illustrating motivations and results.
Learning skills: knowledge in the field of food chemistry useful for continuing to study mostly in a self-directed or autonomous way.
Course Structure
As per the didactic regulations of the Course of Studies.
If the teaching is given in a mixed or remote mode, the necessary changes with respect to what was previously stated may be introduced, in order to respect the program envisaged and reported in the syllabus.
Required Prerequisites
Attendance of Lessons
Detailed Course Content
Foods between nutrition and wellness
Principles of food law
Food authentication - conventional and advanced analytical techniques
Food preservation methods
Mineral salts: General, advanced analytical methodologies
Vitamins: food sources, nutraceuticals, supplements and analytical determination
Lipid foods: Generalities and nutraceutical aspects, Olive oil, Butter, functional and dietary foods and lipid-based supplements
Protein foods and food supplements
Cereals: Generalities and nutraceutical aspects, Wheat, Rice
Coffee, tea, cocoa and alcoholic beverages: chemistry and bioactive components and physiological effects
Organic, biodynamic and GMO products
Anti-nutritional factors
Contaminants and food additives
Textbook Information
Course Planning
Subjects | Text References | |
---|---|---|
1 | Foods between nutrition and wellness | |
2 | Principles of food law | |
3 | Food authentication - conventional and advanced analytical techniques | |
4 | Food preservation methods | |
5 | Mineral salts: General, advanced analytical methodologies | |
6 | Vitamins: food sources, nutraceuticals, supplements and analytical determination | |
7 | Lipid foods: Generalities and nutraceutical aspects, Olive oil, Butter, functional and dietary foods and lipid-based supplements | |
8 | Protein foods and food supplements | |
9 | Cereals: Generalities and nutraceutical aspects, Wheat, Rice | |
10 | Coffee, tea, cocoa and alcoholic beverages: chemistry and bioactive components and physiological effects | |
11 | Organic, biodynamic and GMO products | |
12 | Anti-nutritional factors | |
13 | Contaminants and food additives |
Learning Assessment
Learning Assessment Procedures
Oral examination
Verification of learning can also be carried out electronically, should the conditions require it.
Information for students with disabilities and / or SLD
To guarantee equal opportunities and in compliance with the laws in force, interested students can ask for a personal interview in order to plan any compensatory and / or dispensatory measures, based on the didactic objectives and specific needs. It is also possible to contact the CInAP contact person (Center for Active and Participatory Integration - Services for Disabilities and / or SLD) of the department of Biological, Geological and Environmental Sciences