Medical Foods
A.Y. 2025/2026
Learning objectives
The course aims to provide students with both theoretical and practical knowledge related to medical foods, with particular attention to regulatory, molecular, nutritional, and functional aspects. The objective is to develop skills useful for the design, evaluation, and development of foods intended for individuals with specific nutritional needs associated with diagnosed medical conditions.
Expected learning outcomes
At the end of the course, students will be able to understand the role of medical foods in the nutritional management of specific diseases, critically evaluate the ingredients they contain, and assess their nutritional properties. They will also be able to apply theoretical knowledge to the design and formulation of a medical food targeted to a specific clinical condition.
Lesson period: First 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
First semester
Course syllabus
Biochemical topics
- Structure and function of main protein involved in some food disease
- Molecular determinants of food-related diseases and of food intolerances
- Role of specific aminoacids in metabolic disorders
- Micronutrients and food-related diseases
- Principles of cellular homeostasis
- Case studies on the biochemical aspects of medical foods
Nutritional topics
- Definition of foods for special medical purposes and relevant regulatory framework
- Scope of application and assessment of the nutritional and functional characteristics of the following types of products:
o Gluten-free products for individuals with celiac disease
o Low-protein products and products free of specific amino acids for renal disease and inherited metabolic disorders
o Ketogenic products for neurological and neurometabolic diseases
o Products for energy-protein malnutrition
o Products for dysphagia
o Total diet replacement products for weight control
- Structure and function of main protein involved in some food disease
- Molecular determinants of food-related diseases and of food intolerances
- Role of specific aminoacids in metabolic disorders
- Micronutrients and food-related diseases
- Principles of cellular homeostasis
- Case studies on the biochemical aspects of medical foods
Nutritional topics
- Definition of foods for special medical purposes and relevant regulatory framework
- Scope of application and assessment of the nutritional and functional characteristics of the following types of products:
o Gluten-free products for individuals with celiac disease
o Low-protein products and products free of specific amino acids for renal disease and inherited metabolic disorders
o Ketogenic products for neurological and neurometabolic diseases
o Products for energy-protein malnutrition
o Products for dysphagia
o Total diet replacement products for weight control
Prerequisites for admission
Good knowledge of biochemistry and human nutrition
Teaching methods
The course includes:
- Lectures aimed at providing knowledge on the field of application and on the nutritional and functional characteristics of foods for special medical purposes (FSMPs).
- Class discussions on specific topics, also designed to support the acquisition of appropriate terminology and language, as well as to develop critical thinking skills.
- Seminars with industry experts, focused on exploring the applications, formulation, and main challenges related to the development of foods for special medical purposes.
- Lectures aimed at providing knowledge on the field of application and on the nutritional and functional characteristics of foods for special medical purposes (FSMPs).
- Class discussions on specific topics, also designed to support the acquisition of appropriate terminology and language, as well as to develop critical thinking skills.
- Seminars with industry experts, focused on exploring the applications, formulation, and main challenges related to the development of foods for special medical purposes.
Teaching Resources
The material presented in each lecture will be available on the MyARIEL course website.
Assessment methods and Criteria
Oral exam covering the topics addressed during the course.
Students may take the exam only after registering for the session through the UNIMIA system. Grades will be expressed on a thirty-point scale and will be communicated to students through the university's exam registration system. At least six exam sessions per year are guaranteed.
The exam will be assessed according to the following criteria:
- Accuracy and completeness of the answers
- Use of appropriate terminology
- Demonstration of understanding of the topics covered during the course
- Knowledge of the fundamental concepts that characterize the course
Specific procedures are available for students with disabilities or specific learning disabilities (SLD), as outlined in: https://www.unimi.it/en/study/student-services/services-students-disabilities https://www.unimi.it/en/study/student-services/services-students-specific-learning-disabilities-sld. To access these accommodations, students must inform the instructor via email at least 15 days before the exam, copying the relevant office: ([email protected]; or [email protected]).
Students may take the exam only after registering for the session through the UNIMIA system. Grades will be expressed on a thirty-point scale and will be communicated to students through the university's exam registration system. At least six exam sessions per year are guaranteed.
The exam will be assessed according to the following criteria:
- Accuracy and completeness of the answers
- Use of appropriate terminology
- Demonstration of understanding of the topics covered during the course
- Knowledge of the fundamental concepts that characterize the course
Specific procedures are available for students with disabilities or specific learning disabilities (SLD), as outlined in: https://www.unimi.it/en/study/student-services/services-students-disabilities https://www.unimi.it/en/study/student-services/services-students-specific-learning-disabilities-sld. To access these accommodations, students must inform the instructor via email at least 15 days before the exam, copying the relevant office: ([email protected]; or [email protected]).
MED/49 - FOOD AND DIETETIC SCIENCES - University credits: 4
Practicals: 8 hours
Lessons: 28 hours
Lessons: 28 hours
Educational website(s)
Professor(s)
Reception:
By appointment
Office: Giuseppe Colombo n.60 (DiSTAM)
Reception:
By appointment
Via Giuseppe Colombo 60, ground floor