First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Medicine
PHARMACY
Course unit
CHEMISTRY OF FOODS AND DIETARY PRODUCTS
MEP8082615, A.A. 2019/20

Information concerning the students who enrolled in A.Y. 2018/19

Information on the course unit
Degree course 5 years single cycle degree in
PHARMACY (Ord. 2018)
FA1732, Degree course structure A.Y. 2018/19, A.Y. 2019/20
N0
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Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination CHEMISTRY OF FOODS AND DIETARY PRODUCTS
Department of reference Department of Pharmaceutical and Pharmacological Sciences
Mandatory attendance No
Language of instruction Italian
Branch PADOVA
Single Course unit The Course unit can be attended under the option Single Course unit attendance
Optional Course unit The Course unit can be chosen as Optional Course unit

Lecturers
Teacher in charge ANTONELLA BERTAZZO CHIM/10

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses CHIM/10 Food Chemistry 6.0

Course unit organization
Period Second semester
Year 2nd Year
Teaching method frontal

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Lecture 6.0 48 102.0 No turn

Calendar
Start of activities 02/03/2020
End of activities 12/06/2020
Show course schedule 2019/20 Reg.2018 course timetable

Examination board
Examination board not defined

Syllabus
Prerequisites: Students attending this course should have some base knowledge of organic and analytical chemistry.
Target skills and knowledge: The course is aimed at giving a wide knowledge on the chemical composition of the majority of food in order to evalute their energy intake and nutritional role. Principle analytical methodologies related to food quality control are explained.
Furthermore students will be able to assess the quality and proper utilization of dietetic products based on related processing and storage treatments that might modify their nutritional value in order to obtain dietetic products suitable to specific nutritional requirements.
Examination methods: The final assesment will be mainly based on a written test with open questions regarding principle food themes discussed in class. If expressly required, oral examination is carried out.
Main nutritional knowledges and competency of the student to choose among functional foods, dietetic products and nutraceuticals in case of dietary interventions,will be evaluated.
Assessment criteria: The evaluation of the student will be based on his acquired knowledge of the main topics characterizing food quality such as composition, organoleptic aspects, production, shelf life and principle food analyses.
Other main points are the comprehension of the addressed topics and the base concepts and methodologies explained in the class aimed to identify the correct use of the various products in dietetic field or for special medical purposes.
It will be considered the ability of students to explain correct dietic approaches in nutritional case report.
Course unit contents: Food composition and nutritional aspects. Food water content, water activity (aw) determination.
Physical and chemical properties, structure, occurrence and determination of food proteins, lipids and carbohydrates.
Drinking water aspects, chemical and physical analysis. Milk: control analytical methods, processing procedures . Dairy products. Butter. Olive oil. Fruit and oilseed oil. Hydrogenated oils. Margarines. Palm oil: relative issues. Cereals: wheat and milling products. Rice. Quinoa. Bread and pasta. Eggs, meat, ham and sausages, fish. Nonconventional sources of proteins. Food and nutrients main changes due to food technological and domestic processes and their relative nutritional implications. Food shelf life and additives.

Definitions of dietetic products, food for special medical purposes, food supplements , functional foods and nutraceuticals. Dietetic products for obesity, infants.
Nutritional aspects of elderly people and in diabetes. Celiac disease: classification and formulation strategies for dietetic and food products. Galactose and fructose altered metabolism: dietetic therapy.
Lactose intolerance aspects and related nutritional products.
Dietetic products in altered amino acid metabolism.
Enteral and parenteral nutrition.
Planned learning activities and teaching methods: The course includes lectures, discussions, occasionally case reports insight presented by students and seminars.
Additional notes about suggested reading: All documents and materials used during the course (ppt presentation, articles etc) will be made available on the moodle platform of the Department DSF or directly distributed to students.
Copies of suggested food chemistry and dietetic products texts are accessed in the DSF library
Textbooks (and optional supplementary readings)
  • Cappelli, Patrizia; Vannucchi, Vanna, Principi di chimica degli alimenti conservazione, trasformazioni, normativaPatrizia Cappelli, Vanna Vannucchi. Bologna: Zanichelli, 2016. Cerca nel catalogo
  • Cabras, Paolo; Martelli, Aldo, Chimica degli alimentiPaolo Cabras, Aldo Martelli. Padova: Piccin, 2004. Cerca nel catalogo
  • Cabras, Paolo; Tuberoso, Carlo, Analisi dei prodotti alimentariPaolo Cabras, Carlo I. G. Tuberoso. Padova: Piccin, 2014. Cerca nel catalogo
  • Evangelisti, Filippo; Restani, Patrizia; Ballabio, Cinzia, Prodotti dieteticichimica, tecnologia ed impiegoFilippo Evangelisti, Patrizia Restani[con la collaborazione di Cinzia Ballabio ... et al.]. Padova: Piccin, --. Cerca nel catalogo
  • Zangara, Aldo; Zangara, Andrea, Dietologiaalimenti, alimentazione nel sano e nel malato, integratori alimentariAldo Zangara, Andrea Zangara, Diana Koprivecpresentazione del prof. Umberto Cornelli. Padova: Piccin, 2014. Cerca nel catalogo
  • Marazzi, Maria Cristina, Nutrizione e salutele basi conoscitive per una corretta educazione alimentareMaria Cristina Marazzi ... [et al.]. Padova: Piccin, 2017. Cerca nel catalogo

Innovative teaching methods: Teaching and learning strategies
  • Lecturing
  • Case study
  • Loading of files and pages (web pages, Moodle, ...)
  • Learning journal

Innovative teaching methods: Software or applications used
  • Moodle (files, quizzes, workshops, ...)

Sustainable Development Goals (SDGs)
Zero Hunger Good Health and Well-Being Clean Water and Sanitation Responsible Consumption and Production