Fundamentals of Nutrition and Food Science

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

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.

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)