Biochemistry of food, nutrition, and metabolic diseases

A.Y. 2018/2019
Lesson for
9
Max ECTS
76
Overall hours
SSD
BIO/10
Language
Italian
Learning objectives
Providing biochemical knowledge suitable for understanding the nutritional properties of food, with a particular focus on the starting materials and on food processing. Acquiring a biochemical view of food allergy and intolerance. Developing a modern vision of nutritional biochemistry trough understanding the following topics: modulation of metabolism ; control and modulation of enzymes; fundamentals of signal transduction; modulation of gene expression at the transcriptional and post-transcriptional levels. On these basis, the biochemical aspects of specific nutritional and bioactive compounds, their direct anabolic/catabolic functions, and their role in activation of specific metabolic pathway will be discussed.
Understand the biochemical aspects related with the main metabolic diseases that may induce the development of chronic diseases.
Providing biochemical knowledge suitable for understanding the nutritional properties of food, with a particular focus on the starting materials and on food processing. Acquiring a biochemical view of food allergy and intolerance. Developing a modern vision of nutritional biochemistry trough understanding the following topics: modulation of metabolism ; control and modulation of enzymes; fundamentals of signal transduction; modulation of gene expression at the transcriptional and post-transcriptional levels. On these basis, the biochemical aspects of specific nutritional and bioactive compounds, their direct anabolic/catabolic functions, and their role in activation of specific metabolic pathway will be discussed.
Understand the biochemical aspects related with the main metabolic diseases that may induce the development of chronic diseases.
Understand the role of food components in modulating biochemical process and metabolic events within cells - Familiarize with the biochemical aspects of food preparation and on their relationships to consumers' wellness - Ability to evaluate of the various types of information provided by the methodological approaches used in this field.Understand the role of food components in modulating biochemical process and metabolic events within cells - Familiarize with the biochemical aspects of food preparation and on their relationships to consumers' wellness. -Ability to evaluate of the various types of information provided by the methodological approaches used in this field.

Course structure and Syllabus

Active edition
Yes
Responsible
BIO/10 - BIOCHEMISTRY - University credits: 9
Practicals: 8 hours
Lessons: 68 hours
Lesson period
First semester
Lesson period
First semester
Assessment methods
Esame
Assessment result
voto verbalizzato in trentesimi