20402443 - SCIENZA DELL'ALIMENTAZIONE

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).

ROSSI LAURA

teacher profile | teaching materials

Programme

The purpose of food science course is to provide basis of nutritional sciences and the role of food in human nutrition. In addition to that the course is aimed to offer knowledge on the interaction of nutrients with human metabolism and how to develop novel foods with beneficial effects on human body (functional foods). The formative programme will be articulated on energy and nutrient requirements, the
physiological role of macro and micronutrients, on aspects of nutritional epidemiology. Nutritional status evaluation will be treated. Knowledges on food consumption evaluation and nutritional adequacy and nutritional coverage will be provided. The topic of prevention of nutrition-related non-communicable chronic diseased will be considered.

Core Documentation

Testi di riferimento:
- Mariani-Costantini Cannella Tomassi - Alimentazione e Nutrizione Umana. Terza edizione riveduta e aggiornata di Fondamenti di Nutrizione Umana, a cura di Donini LM, Giusti AM, Pinto A, del Balzo V..Il Pensiero Scientifico Editore, Roma ISBN 978-88-490-0547-9.
- Società Italiana di Nutrizione Umana (SINU). LARN – Livelli di Assunzione di Riferimento di Nutrienti
ed Energia per la popolazione italiana. IV Revisione. Coordinamento editoriale SINU-INRAN
- Brighenti F, Cairella G, D’Amicis A, Ghiselli A, Leclercq C, Porrini M, Rossi L, Scalfi L. Milano: SICS,
2014. ISBN 978 88 90685 22 4.
- Zocchi G., Pecoraro P., Campanile M., Carlucci F., Ciampaglia R., Giordano M., Moretti S., Paoli P., Rossi L., Sieri S., Tommasi F., Trio R., Zuliani P. Fondamenti della Scienza della Alimentazione. Ordine Nazionale dei Biologi, 2015, Roma.