D1. Knowledge and understanding: the course aims to illustrate the chemical structures and the main biological functions of the nutritive principles, defining in particular the chemical composition of the most important food matrices. D2. Applying knowledge and understanding: at the end of the course the student must be able to describe the chemical components inherent to the main matrices, both in the structural and in the bio-functional aspects. D3. Making judgements: the student must be able to apply the concepts related to the biological functionality of the nutritive principles to the specific physio-pathological cases inherent to the food components. D4. Communications skills: the oral exam aims to verify the full understanding of the theoretical concepts related to the bio-nutritional aspects developed during the course. D5. Learning skills: the student must demonstrate that can apply the chemical-structural concepts learned in the determination of the chemical composition of the main food matrices.

Basic knowledge of General Chemistry and Organic Chemistry

Nutrients. Guide lines and security levels (LARN). Carbohydrates: monosaccharides, disaccharides, oligosaccharides and polysaccharides, functions and needs. Dietary fiber. Lipids: fatty acids, glycerides, phosphoglycerides, sphingolipids, functions and needs. Vegetable oils: olive oil and seed oils: extraction, grinding. Proteins: features and functions. Essential amino acids. Protein quality (chemical and biological indices). Water-soluble and fat-soluble vitamins. Mineral salts and trace elements.

P. Cabras, A. Martelli, Chimica degli Alimenti, Piccin (2014).

Nutrients: macro- and micro-components. Guide lines and security levels (LARN). Carbohydrates: monosaccharides, disaccharides, oligosaccharides and polysaccharides, functions and needs. Dietary fiber. Lipids: fatty acids, glycerides, phosphoglycerides, sphingolipids, functions and needs. Vegetable oils: olive oil and seed oils. Industrial techniques of extraction and grinding operations. Proteins: features and functions. essential amino acids. Protein quality: chemical indices (CS A / E and CS A / T) and biological indices (D, BV, PER, NPU and NPR). Water-soluble and fat-soluble vitamins. Mineral salts and trace elements.

Lectures Any changes these indications, which may become necessary to ensure the application of safety protocols related to the COVID19 emergency, will be communicated on the Department’s and Degree Course websites and Lecture course Moodle page.

e-mail: gprocida@units.it

Oral examination for the entire course program. Any changes these indications, which may become necessary to ensure the application of safety protocols related to the COVID19 emergency, will be communicated on the Department’s and Degree Course websites and Lecture course Moodle page.