Learning outcomes of the course unit
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.
The knowledge of organic chemistry and biochemistry is required.
Course contents summary
Food components: proteins, fats, sugars, water, vitamins, minerals, fiber
Food, energy and balanced diet
Food alteration/modification and preserving technologies
Chemical composition, nutritional properties and production technologies of the main foods: cereals, milk and dairy products, oils and fats, legumes, honey
Food products for special diets: infant foods, hypo-caloric foods, food for particular pathologies, foods for high muscular activity, foods for diabetics.
Functional foods, prebiotics, probiotics
F.EVANGELISTI, P.RESTANI: "Prodotti dietetici (Chimica, tecnologia e loro applicazioni)". Ed. Piccin, Padova, 2003
P.CABRAS, A.MARTELLI: "Chimica degli alimenti", Ed. Piccin, Padova 2004.
P.CAPPELLI, V.VANNUCCHI: "Chimica degli alimenti: conservazione e trasformazioni", Ed. Zanichelli, Bologna.