B2867 - Food and Supplements Chemistry II

Learning outcomes

At the end of the course the student: -knows the chemical composition of food groups and health products, food additives, preservatives and dyes - knows the chemical transformations of food components following heat treatments and conservation and the cross-reactions between the components themselves - is able to critically analyze the chemical composition of foods and health products through the nutritional label with particular attention to the additives present and potential transformations following handling.

Course contents

The course provides the student with an overview of the chemical composition of food products sold in pharmacies. The student acquires chemical skills on the composition of foods such as to allow the future pharmacist to be able to dispense advice on the choice and correct use of dietary products and supplements in relation to the characteristics of the subject and the chemical composition of the product. You will be provided with the tools to acquire the ability to make critical evaluations for "the advice" on the different food products sold in the pharmacy in comparison to the food products sold in other outlets.

From a chemical point of view, the course will explore the nutritional needs in standard physiological conditions and in particular physiological periods (infancy, old age, pregnancy, breastfeeding, intense sport) and pathological ones (celiac disease, allergies, metabolic pathologies).

Readings/Bibliography

•Mannina Luisa, Daglia Maria, Ritieni Alberto: la chimica degli Alimenti - Nutrienti e Aspetti Nutraceutici, CEA - Casa Editrice Ambrosiana

•PRODOTTI DIETETICI chimica tecnologia ed impiego,Autori: F. EVANGELISTI, P. RESTANI Ed. PICCIN

•Le basi molecolari della nutrizione, G. Arienti, Ed. PICCIN

Teaching methods

Theoretical lessons

Assessment methods

Oral examination

Teaching tools

Slides of the lessons

Office hours

See the website of Roberta Budriesi