Learning objectives
<br />To know the basic concepts of food hygiene, safety and quality, with a more deepening for nutritional aspects.
Prerequisites
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Course unit content
<br />
General concepts of food hygiene, safety and quality: law and commercial requisites.<br />
Systems for the management of hygienic prerequisites and food safety: HACCP method and voluntary standards.<br />
Human physiology and metabolism: basics of human physiology of digestive tract; digestion and absorption of macronutrients; basics of metabolic regulation; introduction of micronutrients (i.e., vitamins and minerals).<br />
Foods and nutrients: the concept of bioavalaibility; protein quality; carbohydrate quality and glycemic index; general concepts and description of food groups.<br />
Scientific basis of estimated human nutrient requirements and recommended dietary allowances for Italian population (LARN: Livelli di assunzione raccomandati di energia e nutrienti); general concepts and their scientific bases of Dietary Guidelines for Italian population; description of criteria to formulate a nutritionally adequate diet.
Full programme
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Bibliography
Didactic materials furnished by the teacher.
Teaching methods
<br />For each argument treated, during the lesson the correspondent graphic materials are projected.The evaluation test begins with the exposition of an argument chose by the student and for which a particular deep knowledge is required. Afterwards, the student is required to respond to answers related to some other arguments of the course.
Assessment methods and criteria
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Other information
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