Food Science and Human Nutrition

A.Y. 2025/2026
8
Max ECTS
64
Overall hours
SSD
BIO/09 MED/49
Language
Italian
Learning objectives
The course aims to provide the principles of physiology and biochemistry of nutrition which underlie the processes of digestion and absorption of nutrients and general knowledge of the functions of macro and micronutrients.
Furthermore, the course aims to acquire knowledge on the role of non-nutrients in the human organism and the nutritional characteristics of foods and their related food groups.
Expected learning outcomes
At the end of the course the students will be able to understand the physiology and biochemistry of nutrition and the evaluation of body composition, energy expenditure and the functionality of the digestive system.
Students are expected to demonstrate understanding on the role of the main nutrients such as proteins, lipids, carbohydrates, fiber minerals and vitamins.
Furthermore, the students should achieve the ability to apply the knowledge acquired in identifying nutrients and non-nutrients, within the context of individual food groups.
In addition, the students will be able to communicate both orally and verbally with a critical ability to judge the role of nutrition and individual food groups in the context of human physiology and health.
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.

Course syllabus and organization

Single session

Responsible
Lesson period
Second semester
Course syllabus
Nutrition

Structure and anatomy of the digestive system.

Physiology of the digestive system.

Digestion, absorption, and metabolism of nutrients.

Nutritional role of carbohydrates, lipids, proteins, fiber, vitamins, and minerals.

Absorption and metabolism of ethanol.

Energy metabolism. Relationship between energy intake and expenditure.

Water balance.

Assessment of body composition and nutritional status.

Malnutrition due to excess and deficiency, and evaluation of deficiency states.

Diet

Foods as sources of nutrients and their classification into groups: meats, fish, eggs, legumes and their derivatives; milk and dairy products; added fats; fruits and vegetables; cereals and their derivatives.

Sustainable and seasonal foods.

Water, sugary drinks, and alcoholic beverages.
Prerequisites for admission
Possessing adequate knowledge of the components that make up foods and the biological transformations that occur at the cellular level and within the human body is fundamental for working in the food service and food distribution sectors.
It is essential to have a solid foundation in biochemical, physical, and mathematical disciplines, as well as an in-depth understanding of biological sciences. These skills enable the evaluation of the quality and the chemical, physical, sensory, microbiological, and nutritional characteristics of food products, thereby ensuring safety and sustainability in meal preparation and service.
Furthermore, it is important to demonstrate a good command of the English language, both spoken and written.
Teaching methods
The instructor will primarily use traditional lectures as the main teaching method. "Flipped classroom" activities will be applied through active learning experiences, collaborative activities, and opportunities for discussion using the Wooclap platform.
The course relies on e-learning materials available on the MyAriel platform, consisting of the slides discussed during the lectures. Attendance is strongly recommended.
Teaching Resources
Slides used by the instructor during the lectures and available on the ARIEL platform
Recommended texts:
· Andreoli, Physiology and Human Nutrition, 2019
· LARN V revision - SINU (Italian Society of Human Nutrition)
· Alberto Daghetta. Publisher: Istituto Danone. Series: Items. Foods: Nutritional and Technological Aspects, Istituto DANONE
Assessment methods and Criteria
The exam will take the form of an oral interview lasting 20-30 minutes.
It will cover the course content, which includes knowledge of basic nutrition at the level of main nutrients and micronutrients, methods for assessing body composition and energy expenditure, and the basic principles related to the associated food groups.
BIO/09 - PHYSIOLOGY - University credits: 4
MED/49 - FOOD AND DIETETIC SCIENCES - University credits: 4
Lessons: 64 hours
Professor: Perna Simone
Professor(s)
Reception:
Monday. 10 am to 12 pm.
Via Colombo 62, Building n. 21070. Fist floor. Office 1009