FOOD BIOCHEMISTRY of ANIMAL ORIGIN AND BRIEF HUMAN NUTRITION AND DIET
Learning outcomes of the course unit
The objective of the course is, primarily, to make the students aware of the nutritious value of foods (in particular those of animal origin). Moreover, the course promotes reflection on the conscious consumption of foods and discovery of the holistic value that the act of eating can have for the well-being of the individual.
The student must be acquainted with information relating to the general chemistry, organic chemistry and systematic Biochemistry courses.
Course contents summary
Initially, the principal foods are described, in particular those of animal origin and their organic, inorganic and vitamin nutrient content.
The course addresses the biochemistry of digestion and the absorption of the human gastro-intestinal tract. To this end, the chapter must also include digestive enzymes and the mechanisms of intestinal absorption.
A third chapter addresses food in relation to nutritional value, to energetic metabolism and the various dietary implications. To this end a large part of the program is devoted to neuro-hormonal control of the metabolism. Moreover, it mentions the value of a mediterranean diet and relationship between food and health (functional foods, psycho-active effects etc.).
A separate chapter regards the use of enzymatic methods in the laboratory for the characterisation of the quality and safety of food.
Alimentazione e nutrizione umana, Costantini, Mariani & Cannella, Il pensiero scientifico editore.
Biochimica degli alimenti e della nurizione, Cozzani & Dainese, Piccin
Lessons, seminars upon invitation and guided visits.