CHEMISTRY OF FOODS and HUMAN NUTRITION

A.Y. 2014/2015
11
Max ECTS
88
Overall hours
SSD
BIO/09 CHIM/10
Language
Italian
Course syllabus and organization

Unique edition

Responsible
Lesson period
year
Modulo: Alimentazione e nutrizione umana
Syllabus
This course presents the fundamental scientific principles of human nutrition. After a brief recall on anatomy and physiology of gastro-intestinal system, the students will become familiar with: mode of absorption, transport, excretion of macronutrient, vitamins and minerals ; their biochemical roles, deficiency/toxicity symptoms and food sources; the recommended dietary intakes of nutrients; concept of a healthy diet: LARN and dietary guidelines for Italian people. Finally a short discussion on methods for nutritional status evaluation and for dietary recall (24-h recall, dietary diary and FFQ; limits and advantages) will conclude the course.
CHEMISTRY OF HEALTHY FOODS
Syllabus
Pre-requirements:
Teaching is aimed at students who have passed the examinations of General Chemistry and Organic Chemistry. The frequency of course of Biochemistry is strongly recommended.

Program:
Organic nutrients: simple sugars, polysaccharides, amino acids, proteins, fats, minor components, antinutritional factors.
Changes induced by food processing and their thermal stability.
Lipids: chemical composition, minor components, oxidative and hydrolytic degradation, functional properties of polyunsaturated fatty acids. Olive oil: preparation, refining processes, main seed-oils for human consumption, analytical issues.
Cereals: seed structure, chemical composition of wheat, technological problems, preparation of bread and pasta. Short accounts on other cereals: rice, rye, corn, oats, and barley.
Honey: composition, nutritional characteristics, analytical issues.
Legumes: composition, nutritional characteristics, analytical issues, positive effects of soybean in the prevention of cardiovascular disease.
Fruit: chemical composition, production technology, healthy properties
Chocolate: chemical composition, production technology, healthy properties
Eggs: chemical composition, healthy properties
Water: chemical characteristics of drinking water, water purification and potability control, hardness and its determination, the determination of inorganic, organic, mineral waters.
Tea and herbal teas, coffee: chemical composition, production technology, healthy properties
Wine: chemical composition, production technology, healthy properties
Beer: chemical composition, production technology, healthy properties
Chemical contamination induced by nature or by humans: heavy metals, detergents, PCB, IPA dioxins, mycotoxins, plant protection products.
Additives: rules and criteria for use, toxicological issues. Main classes: preservatives, antioxidants, gelling / thickeners, emulsifiers, sugar substitutes, dyes, substitutes of fats
CHEMISTRY OF HEALTHY FOODS
CHIM/10 - FOOD CHEMISTRY - University credits: 6
Lessons: 48 hours
Professor: Arnoldi Anna
Modulo: Alimentazione e nutrizione umana
BIO/09 - PHYSIOLOGY - University credits: 5
Lessons: 40 hours
Professor: Erba Daniela
Professor(s)
Reception:
by appointment
DeFENS Via Giuseppe Colombo 62 ,Milano