The course of Food Science has among its aims to provide the basic principles of food science and the main role of food and human nutrition. In addition, the course aims to introduce the interaction of nutrients with the human body and how to develop new beneficial foods to human health (functional foods).
scheda docente
materiale didattico
The course will also introduce concepts of nutritional epidemiology, demonstrating how population data can be used to assess dietary patterns, identify risk factors, and design effective nutritional interventions. Additionally, the course will provide the foundations for evaluating nutritional status and body composition using commonly employed clinical and research methods.
Special attention will be given to the analysis of dietary intake, the assessment of nutritional adequacy, and the coverage of energy and nutrient requirements across different population groups. The course will also examine strategies for preventing non-communicable chronic diseases related to nutrition, such as obesity, diabetes, cardiovascular diseases, and certain types of cancer, emphasizing the importance of healthy lifestyles and balanced dietary patterns.
Finally, the course will encourage students to integrate theoretical knowledge with practical applications, fostering critical understanding of scientific data, interpretation of food composition tables, and comprehension of dietary guidelines, thereby preparing students to manage the relationship between diet, nutrition, and health in a knowledgeable and professional manner.
Italian Society of Human Nutrition (SINU). LARN – Reference Intake Levels of Nutrients and Energy for the Italian Population, 5th Revision.
Brighenti F, Cairella G, D’Amicis A, Ghiselli A, Leclercq C, Porrini M, Rossi L, Scalfi L. Milan: SICS, 2014. ISBN 978-88-90685-22-4.
CREA. (2018). Guidelines for a Healthy Diet. Council for Agricultural Research and Economics (CREA).
Programma
The course is designed to provide a comprehensive understanding of the fundamental principles of food science and nutrition. In particular, it will cover energy and nutrient requirements, focusing on both macronutrients – proteins, carbohydrates, and lipids – and micronutrients, such as vitamins and minerals, highlighting their physiological roles in the human body. Basic metabolic mechanisms and the biological functions of nutrients will be explored to understand the interactions between diet and health.The course will also introduce concepts of nutritional epidemiology, demonstrating how population data can be used to assess dietary patterns, identify risk factors, and design effective nutritional interventions. Additionally, the course will provide the foundations for evaluating nutritional status and body composition using commonly employed clinical and research methods.
Special attention will be given to the analysis of dietary intake, the assessment of nutritional adequacy, and the coverage of energy and nutrient requirements across different population groups. The course will also examine strategies for preventing non-communicable chronic diseases related to nutrition, such as obesity, diabetes, cardiovascular diseases, and certain types of cancer, emphasizing the importance of healthy lifestyles and balanced dietary patterns.
Finally, the course will encourage students to integrate theoretical knowledge with practical applications, fostering critical understanding of scientific data, interpretation of food composition tables, and comprehension of dietary guidelines, thereby preparing students to manage the relationship between diet, nutrition, and health in a knowledgeable and professional manner.
Testi Adottati
Mariani-Costantini, Cannella, Tomassi. Human Nutrition and Dietetics. Third revised and updated edition of Foundations of Human Nutrition, edited by Donini LM, Giusti AM, Pinto A, del Balzo V. Il Pensiero Scientifico Editore, Rome. ISBN 978-88-490-0547-9.Italian Society of Human Nutrition (SINU). LARN – Reference Intake Levels of Nutrients and Energy for the Italian Population, 5th Revision.
Brighenti F, Cairella G, D’Amicis A, Ghiselli A, Leclercq C, Porrini M, Rossi L, Scalfi L. Milan: SICS, 2014. ISBN 978-88-90685-22-4.
CREA. (2018). Guidelines for a Healthy Diet. Council for Agricultural Research and Economics (CREA).
Modalità Valutazione
The course will be assessed through a single oral examination, during which the student will be expected to demonstrate knowledge of the course content, the ability to connect theoretical and practical concepts, and proficiency in the relevant scientific terminology.