FOOD TECHNOLOGIES AND SCIENCES
Learning outcomes of the course unit
To know the basic concepts of food hygiene, safety and quality, with a more deepening for nutritional aspects.
Course contents summary
General concepts of food hygiene, safety and quality: law and commercial requisites.
Systems for the management of hygienic prerequisites and food safety: HACCP method and voluntary standards.
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).
Foods and nutrients: the concept of bioavalaibility; protein quality; carbohydrate quality and glycemic index; general concepts and description of food groups.
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.
Didactic materials furnished by the teacher.
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.