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.
Course contents summary
Food, energy and balanced diet; diets in special physiological conditions.
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
Assessment methods and criteria