Fundamentals of nutrition and food science

A.Y. 2019/2020
12
Max ECTS
96
Overall hours
SSD
AGR/15 AGR/16 BIO/09
Language
Italian
Learning objectives
In the third part the course aims at providing the basics of microbiology and food microbiology as useful foods tools to understand the role of microorganisms in food processing and food preservation.
Expected learning outcomes
At the end of the course the student will acquire the skills to know the main sources of microbial contamination along the food production and distribution chain and the mechanisms of infection and intoxication, will have the ability to apply the basic principles for the prevention and control of the presence of microorganisms.
Course syllabus and organization

Unique edition

Responsible
Lesson period
First semester
Prerequisites for admission
Possess adequate knowledge food components (general and organic chemistry), biological transformations that take place at cellular and human organism level (general biology and applied biochemistry). Have basic information on the fundamentals of microbiology and food processing technology.
Assessment methods and Criteria
The verification of the acquired knowledge and skills takes place through a final oral exam, consisting in an interview concerning the topics of the course. The dates of the tests are communicated through the University application on-line system (SIFA). To take the exam, students must register before the deadline set in the SIFA. The evaluation is expressed by a mark out of thirty and students receive the vote by automated e-mail from the university software.
Parte 1
Course syllabus
Body composition, energy metabolism and main evaluation methods
· The human body and the digestive system
· Anatomical and physiological characteristics of the digestive system
· Food digestion and absorption mechanisms of nutrients obtained from digestion
· Water and its functions
· Nutritional role of proteins, lipids, carbohydrates and dietary fiber
· Characteristics and nutritional role of vitamins and minerals
· Food groups and nutritional characteristics
· Levels of recommended nutrient intake and energy for the Italian population
· Balanced diet and food day
Teaching methods
The professor will use lectures as the main teaching method, accompanied by classroom exercises for the calculation of body composition and energy expenditure. The course uses e-learning teaching material present on the Ariel platform consisting of the slides discussed during the lectures. Teaching frequency is strongly recommended.
Teaching Resources
Study material: Material provided by the teacher, available on the ARIEL platform
  Recommended texts:
G Arienti - Le basi molecolari della Nutrizione (4 edizione) Piccin (Padova), 2016
BM Koeppen, BA Stanton - Berne & Levy Fisiologia (7 ed) CEA - (Milano) 2018
A Mariani Costantini, C. Cannella, G. Tomassi - Alimentazione e nutrizione umana - Il Pensiero Scientifico Editore, (Roma), 2006
S Ciappellano - Manuale della Ristorazione - CEA - (Milano) 2009
P Cabras, A Martelli - Chimica degli alimenti, Piccin, 2004
Parte 2
Course syllabus
Introduction to food technologies: definitions, classifications. Main causes of food product instability: biological, enzymatic, chemical and physical factors. Food stabilization principles and technologies: stabilization heat treatments, meaning of the water activity parameter, treatments based on water removal, low temperatures.
Heat transport by conduction, convection and radiation: phenomenology of processes and significance in relation to the operations of food technology.
Food cooking: effects of treatments on food matrices; description of some cooking techniques (baking, microwave cooking, frying, vacuum cooking). Food freezing and freezing: technologies and effects on food matrices. The principles of self-control of hygiene: legislative and voluntary references, design and implementation methodologies.
Teaching methods
Classroom lectures will be the main form of teaching. Some hours will be devoted to further deepening and discussion of some topics and to the simulation of examination tests.
Teaching Resources
Study material: Material provided by the teacher, available on the ARIEL platform
  Recommended texts:
S. Ciappellano (Ed) -Manuale della ristorazione- Casa Editrice Ambrosiana, Milano, 2009.
R.P. Singh, D.R. Heldman - Principi di tecnologia alimentare - Casa Editrice Ambrosiana, Milano, 2015.
C. Pompei - Operazioni unitarie della tecnologia alimentare- Casa Editrice Ambrosiana, Milano, 2009.
Parte 3
Course syllabus
Microorganisms: prokaryotic and eukaryotic cells (structure and chemical composition). Energy metabolism. Factors that influence microbial growth. Sanitizing principles and sources of microbial contamination in the food production and distribution process. Indicative microorganisms of typicality and quality. Pathogenic microorganisms and foodborne diseases. Microbiology of the main food products (milk and derivatives, cereals and derivatives, meat and derivatives, fruit and vegetable products, low aw products, beverages, eggs)
Teaching methods
The professor will use lectures as the main teaching method, accompanied by classroom exercises. The course uses e-learning teaching material present on the Ariel platform consisting of the slides discussed during the lectures. Teaching frequency is strongly recommended.
Teaching Resources
Study material: Material provided by the teacher, available on the ARIEL platform
 
Recommended texts:
- Brock. Biologia dei microrganismi vol.1 - Microbiologia generale - di Michael T. Madigan, John M. Martinko
Casa Editrice Ambrosiana

- MICROBIOLOGIA DEI PRODOTTI ALIMENTARI - a cura di GA Farris, M Gobbetti, E Neviani, M Vincenzini
Casa Editrice Ambrosiana, 2012, Milano
Parte 1
BIO/09 - PHYSIOLOGY - University credits: 6
Lessons: 48 hours
Parte 2
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 3
Lessons: 24 hours
Parte 3
AGR/16 - AGRICULTURAL MICROBIOLOGY - University credits: 3
Lessons: 24 hours
Professor: Picozzi Claudia