Dietary Products
A.Y. 2023/2024
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.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Course syllabus
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.
· Dietetic products for diabetics.
. Food application of hemp seed
· Food for the sportsman's diet.
· Algae: food and nutraceutical applications.
Nutricosmetics
Biotechnological Foods
Pregnancy Dietary Supplements
· 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.
· Dietetic products for diabetics.
. Food application of hemp seed
· Food for the sportsman's diet.
· Algae: food and nutraceutical applications.
Nutricosmetics
Biotechnological Foods
Pregnancy Dietary Supplements
Prerequisites for admission
In order to follow the lessons and pass the exam it is important to have attended the Chemistry exam of natural organic substances and food
Teaching methods
Frontal lessons with slides on ARIEL
Teaching Resources
Book: " La Chimica e gli alimenti - nutrienti e aspetti nutraceutici" Luisa Mannina, Maria Daglia, Alberto Ritieni. cea - casa editrice ambrosiana.
Material lessons are available on Ariel
Material lessons are available on Ariel
Assessment methods and Criteria
Written examination consisting of 35 multiple choice questions (true or False), for each error, 1 point will be subtracted. The examination will be overcome when the final score is equal or superior than 18. Time available 40 minutes.
Educational website(s)
Professor(s)