Learning outcomes of the course unit
The aim of the course is to give to the students adequate knowledge about nutritional properties, chemical composition, technology of production and legislation of the main foods, of the dietetic products and of the food supplements.
A basic knowledge of organic chemistry/biochemistry is required
Course contents summary
Food components: proteins, fats, sugars, water, vitamins, minerals, fiber
Food, energy and balanced diet
Food alteration 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.
Food supplements and herbal supplements
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.