The course of Food Science and Food Safety aims to provide students with the tools necessary to understand the various aspects of nutrition both from the point of view of digestion and absorption and regarding the metabolic fate of nutrients. Furthermore, the important aspect of food safety will be addressed, in particular the prevention of the main diseases linked to food consumption; The understanding of the importance of nutrition in the prevention of chronic degenerative diseases will also be stimulated.

Expected learning outcomes

Knowledge and understanding. Developing knowledge of the principles of Food Science and Human Nutrition; To raise awareness of the general principles of nutrient biochemistry; To introduce the functions and interaction of nutrients with the cellular and molecular system
Ability to apply knowledge and understanding. Knowing how to use the information learned in class to be able to treat feeding topics in a strictly scientific way that are far from the various forms of simplification and distortion from reality recently developed by the media and by non-specialized pseudo information. Finally, students will be able to apply this knowledge in the food production and distribution industries. Making judgements. Being able to identify scientific mechanisms that are the basis of nutrition science in order to formulate adequate judgments about various foods and their real effect on health. Communication skills. The students' ability to talk, discuss and reflect on the topics raised during the lessons will be stimulated, especially insisting on the importance of the scientific method that led to the statements discussed during the course. Learning skills. Being able to discuss scientific topics related to nutrition also in its bio-medical applications and in the implications in the relationship of nutrition with health. This skill will be developed and tested by involving students in oral discussions in the classroom.