Learning objectives
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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.
Prerequisites
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Course unit content
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Food, energy and balanced diet; diets in special physiological conditions.<br />
Food products for special diets: infant foods, hypo-caloric foods, food for particular pathologies, foods for high muscular activity, foods for diabetics.<br />
Food supplements <br />
Functional foods, prebiotics, probiotics<br />
Nutraceuticals<br />
Full programme
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Bibliography
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F.EVANGELISTI, P.RESTANI: "Prodotti dietetici (Chimica, tecnologia e loro applicazioni)". Ed. Piccin, Padova, 2003<br />
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Teaching methods
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Assessment methods and criteria
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Other information
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