Ateneo - UPO

The course will be divided into three main parts:
- Principles of nutrition
- Chemistry of nutrients
- Food additives

Suggested books:
* CHIMICA DEGLI ALIMENTI, a cura di A. Martelli, P. Cabras. Piccin Editore
*La chimica e gli alimenti – nutrienti e aspetti nutraceutici, a cura di L. Mannina, M. Daglia, A. Ritieni, Casa Editrice Ambrosiana
* Chimica degli alimenti, P. Cappelli, V. Vannucchi, Zanichelli Editore
* La Chimica degli alimenti, T.P. Coultate, Zanichelli Editore
* Chimica degli Alimenti – Conservazione e trasformazioni, P. Cappelli & V. Vannucchi, Zanichelli Editore
* Alimentazione, Nutrizione e Salute, a cura di Debellis & Poli, EdiSES Università

For insight into the topics (English language):
*Belitz, Grosch, Schieberle “Food Chemistry”, Ed. Springer (IV Edition)
*Food Toxicology. W. Helferich, C. Winter Editor. CRC Press, Boca Raton Florida, 2001
* Scientific literature cited in the slides.

Slides and other material provided by the teacher through the DIR platform.

The course aims to provide basic knowledge concerning the chemical composition and the nutritional value of foods, the impact of processing on the quality ant the properties of derived products, the chemistry and usefulness of the main food additives, food processing aids and flavorings. Moreover, the course will take into account the main contaminants (natural and induced by technology) in foods. Another aim will be to transfer a basic knowledge on the regulatory framework in food and nutrition area. Particular emphasis will be given to the description of bioactive compounds in foods and food ingredients useful for the formulation of dietary supplements and "nutraceuticals", in order to provide the student a broad knowledge in the field.

Although no official prerequisites are required, the acquisition of knowledge about the courses of Organic Chemistry and Biochemistry, fundamental for the understanding of Chemistry of nutrients and principles of nutrition, are recommended.

The teaching method used provides ex-cathedra lectures given by the teacher, complemented by class discussion of case studies, therefore expecting to establish an interactive approach with the class. The discussion of selected case studies is aimed to improve the capacity to critically understand the arguments correlated to the course, permitting to the student to acquire in autonomy the knowledge object of the course, although under the guide of the teacher.

Students with physical disabilities, Learning Disabilities or Special Education Needs can request specific services and tools via the Staff Sviluppo e Coordinamento Carriere e Servizi alle Studentesse e agli Studenti, consulting the University webpage: https://www.uniupo.it/en/services/services-students-physical-or-learning-disabilities

Students with disabilities, learning disabilities or special education needs, once they have contacted the University Staff, can refer to the tutor in charge of the course to define the examination modalities, concerning academic aspects.

The assessment of the learning is based on the elaboration of a written Test including two parts.
The first part is structured as follows:
- identification/writing of 6 structural formulas of compounds analyzed during the course, identifying the chemical class and the main functions of the molecule. For each correct answer will be assigned up to 1.5 points, for a total of 9 points;
- resolution of 3 multiple choice questions. For each correct quiz a maximum of 1 point will be assigned, for a total of 3 points.
The maximum score will be acquired only in the case of completely correct answers. In case of partially correct answers, the score will be reduced. No penalties will be applied (negative score). The maximum score obtainable in this first part of the Test is 12.
The second part involves the elaboration of answers to "open" questions, in which the student will demonstrate the deepening of the study, the capacity to understand the topic to be developed, the ability to connect different aspects of the program and to have a vision overview of the requested topic. 3 different questions will be proposed, for each question a maximum of 7 points will be assigned, depending on the degree of completeness of the answer. The maximum score obtainable in the second part of the Test is 21.
The first part of the Test will allow to evaluate the basic knowledge of the student. The elaboration of the open questions will allow to understand not only the general knowledge of the requested topic, but also the level of achieved skills (for example, the ability to extrapolate, interpret and critically process the information contained in a food label).
In order to have access to the correction of the second part of the Test, it is necessary to gain the sufficiency in the basic knowledge (first part passed with at least 7 points out of 12). The total score achievable (first and second parts) is 33; the score acquired will be converted into thirtieths. For scores above 31 the honors will be awarded (lode).

Presentation of the course. Basic concepts of human nutrition.
Carbohydrates: physical and chemical proprieties. Monosaccharides: pentoses and hexoses. Fermentation of monosaccharides. Polyalcohols, uronic acids and glycosides. disaccharides, oligosaccharides, simple and complex carbohydrates. Maillard reactions.
Dietary lipids: composition and classification. Essential fatty acids (EFA). Triglycerides, phospholipids, emulsifying properties, unsaponifiable fraction.
Amino acids: stereochemistry and classification. Peptide bond and proteins: classification. Essential and limiting amino acids. Complementary action of proteins. Essential amino acid index, biological value and nutritional index.
Vitamins: fat soluble and water soluble. Minerals: macro and microminerals.
Dietary fibre: soluble and insoluble. Nutritional properties.
Water: biological functions, interactions of water with food components, bound and free water. Activity water (Aw)
Product types of water: drinkable, spring, mineral-natural.
Bioenergetics of nutrition: principles of nutrient metabolism, energy content of foods, energy balance.
Guidelines for healthy eating and LARN (Reference Intake Levels of Nutrients and Energy). Balanced food ration.
Alcohol intake, dietary and toxicological aspects.
Food additives: legislation and main categories.

At the end of the course the student will have to demonstrate the acquisition of basic, as well as specific and advanced, knowledge relating to the main nutrients. Furthermore, you will have to demonstrate knowledge of food additives, enzymes and flavourings. Finally, the student must possess the useful knowledge to express the fundamentals of human nutrition in terms of nutrient distribution and caloric needs.
The student must be able to explain the topics in appropriate technical language.