PHYSIOLOGY OF TASTE
Learning outcomes of the course unit
Ability to interpretate the effect of nutrients/foods/diets on human physiology and metabolism in health. Ability to understand the mechanisms related to food recognition and control of food intake. Ability to appreciate the effect of food processing on nutritional and sensory quality of foods.
Prerequisites
Biochemistry
Course contents summary
PART I: PHYSIOLOGY AND METABOLISM. Elements of Human physiology: 1) Physiology of the digestive tract: 2) structure and functions of the gastrointestinal tract; 3) structure and functions of liver and pancreas; 4) digestion and absorption of macronutrients; absorption of micronutrients. PART II: FOODS AND NUTRIENTS. Non caloric nutrients: 7) vitamins; 8) minerals. Other compounds: 9) alcohol; 10) dietary fibre and indigestible components. PART III: CHEMICAL SENSES AND CONTROL OF FOOD INTAKE. 11) Elements of physiology of the CNS; 12) taste and smell; 13) hunger and satiety; 14) effect of food processing on physiology and the control of food intake.
Recommended readings
1) F. FIDANZA: Nutrizione Umana - IDELSEN (Napoli)
2) G. RINDI, E. MANNI: Fisiologia Umana -(Vol. II) -UTET (Torino)3) AR Moller: Sensory systems, Anatomy and Physiology – ACADEMIC PRESS (Amsterdam)
