Dietary products

A.Y. 2019/2020
Overall hours
Learning objectives
The educational objective of the course is to provide basic notions about the main dietary products and functional foods treated in the herbal sector, starting from those for children to arrive at those for specific types of adult consumers.
Expected learning outcomes
At the end of the course students will learn about the composition of different diet foods, especially with regards to the most significant components from a health point of view, also considering the possible transformations induced by technological treatments and conservation. They will also know some issues related to quality and safety, in particular with regard to the possible presence of contaminants, possible alterations, and the main sophistications. They will also know specific aspects of the reference legislation.
Course syllabus and organization

Unique edition

Lesson period
Second semester
· European and Italian regulations on special foods.
· Health claims: scientific validation and functional foods.
· Insights on the difference between human milk and vaccine.
· Donkey milk.
· Breast milk replacement formulas.
· Food for weaning, compositional and regulatory characteristics.
· Food intolerances: gluten intolerance, lactose intolerance.
· Food allergy.
· Probiotics: classification, characteristics and beneficial effects on health.
· Prebiotics: classification, characteristics and beneficial effects on health.
· Food for people with diseases associated with the lipid component: omega-3, wine and chocolate polyphenols, fermented red rice.
· Dietetic products for diabetics.
· Food for the sportsman's diet.
· Algae: food and nutraceutical applications.
Prerequisites, exams and assessment
In order to follow the lessons and pass the exam it is important to have already passed the Chemistry exam of natural organic substances and food
Teaching methods
Frontal lessons
Teaching resources and bibliography
Material lessons are available on Ariel
Written examination consisting of 10 multiple choice questions. Time available 1 hour
CHIM/10 - FOOD CHEMISTRY - University credits: 3
Lessons: 24 hours
Professor: Lammi Carmen