Nutritional Evaluation of Foods | Università degli Studi di Milano Statale

A.Y. 2019/2020

Max ECTS

Overall hours

SSD

BIO/09

Language

Italian

Included in the following degree programmes

Food Science and Technology (Classe L-26)-Enrolled Until 2017/18 Academic Year

Food Science and Technology (Classe L-26)-Enrolled from 2018/19 Academic Year

Learning objectives

The course aims to provide students skills on the composition and use of food in the optimization of the nutritional quality of the diet.

Expected learning outcomes

At the end of the course the students will be able to correctly identify food groups and the distribution of nutrients. Students will also be able to evaluate the nutritional and functional characteristics of foods based on coded analytical and functional indicators.

Lesson period: Second semester

Lessons timetable

Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi

Exams calendar

Single course

This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.

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Course syllabus and organization

Single session

Lesson period

Second semester

Syllabus

Course syllabus

groups of foods and their nutritional and functional characteristics: - milk and derivatives; eggs; meats and fishery products and legumes - Cereals and derivatives; -Vegetables, vegetables and fruit -Fats of animal and vegetable origin -Alcoholic and non-alcoholic drinks -Italian Guidelines -Protein quality -Glycemic index - Effect of technological treatments (industrial and domestic) on the nutritional quality of food -Unconventional food; foods Functional - Nutritional Labeling Health Claims (reg. CE 1924/2006) -

Prerequisites for admission

Have adequate knowledge of the principles of biochemistry and of human nutrition

Teaching methods

frontal lessons and seminars

Teaching Resources

Lecture notes, slides and material distributed by the teacher (ARIEL) - Food and Human Nutrition - section third: Food, nutritional characteristics, analysis, control - F. Fidanza G. Gnocchi Editore (1996) -

Assessment methods and Criteria

single oral test (by appointment in the context of the appeals published in SIFA) aimed at verifying the understanding of the topics proposed in class, appropriateness of language, the ability to connect between the topics covered.

Course structure

BIO/09 - PHYSIOLOGY - University credits: 4

Lessons: 32 hours

Professor: Ciappellano Salvatore

Shifts:

Professor: Ciappellano Salvatore