The aim of the course is to provide students with the information needed to understand the theoretical / practical bases of food science and, in particular, the evolution that this subject has undergone over the years. In fact it no longer deals only with satisfying the nutritional needs of the individual but tends to be a means for the prevention and treatment of some diseases. In this course then it will be about functional foods pointing out that part of the classic and modern diet and the experimental approaches that have allowed its evolution. Students will have to learn the meaning of functional foods and novel foods as well as learn which criteria and which technological approaches to use to improve food quality. Finally, the course aims to provide the basis for further in-depth studies in the field of foods and their effect on the human organism. The topics concerning nutrigenetics and nutrigenomics will also be addressed.
Expected learning outcomes
Knowledge and understanding: To have developed the knowledge of the principles of classic food science and some dietary principles. Furthermore, the relationship between diet and health should be clear in order to bring this knowledge into the process of food transformation and improvement. Have communication skills in the field of Food Science Ability to apply knowledge and understanding: the student should be able to use the knowledge acquired to work in the food industry and in particular in the field of functional foods. Making judgements: Being able to improve the quality of food and to identify new ingredients for the development and food with high health properties. Communication skills: The students' ability to talk, reason and discuss the questions raised during the lessons on the topics discussed will be stimulated. Learning skills: Being able to discuss scientific topics concerning food science also in its bio-medical applications and its implications in the food industry. This skill will be developed and tested by involving students in oral discussions in the classroom.
-The main nutrients: lipids * proteins * carbohydrates * vitamins * mineral salts * - Calorimetry; measurement of energy expenditure (direct and indirect calorimetry), energy needs and its evaluation, respiratory quotient; basal and total metabolism; - Diet induced thermogenesis; - Energy and nutrient requirements; - Nutrigenomics; - Cellular oxidation and antioxidants; - Applications of dietetics as a preventive tool for some pathologists; -Applications of dietetics as a support for some pathologies; - Immunology and nutrition; Adverse reactions to food (food intolerances and allergies); -Functional foods: classification, study method and new knowledge in this sector;
* These topics are treated only from the point of view of food science, leaving out the biochemical, molecular and microbiological aspects that are treated in other courses.
Lecture notes. Siliprandi & Tettamanti; Biochimica Medica; Piccin Editori A. Mariani –Costantini; C. Cannella; G Tomassi/ Alimentazione e Nutrizione Umana. Il Pensiero Scientifico Editore Roma, 2006. Nino Carlo Battistini, Patrizia Pedrazzi Monica Prampolini, Curare con il cibo: Gli alimenti funzionali nella dietetica e nella dietoterapia. Livelli di Assunzione Raccomandati di Energia e Nutrienti, Società Italiana di Nutrizione Umana.
Dates of beginning and end of teaching activities
Objectives of the course
Università degli Studi della Tuscia - Rettorato, Via S.M. in Gradi n.4, 01100 Viterbo, ITALY - Tel. 0761.3571