Fundamentals of Nutrition and Food Science

The course aims at providing the basis of the principles of physiology that underlie the processes of digestion of the foods and absorption of nutrients; providing the main notions of macro and micronutrient functions, the role of non-nutrients in the human body and the nutritional characteristics of foods.
Part 2 aims at familiarizing with the main notions of food technology. In particular, biological, chemical and physical phenomena related to quality, stability and safety of food products are discussed, as well as major technologies and operations aimed at food transformation and preservation. The physical principles that govern operations involving heat transfer and dehydration of food are discussed. The course provides basic knowledge of food legislation related to food safety and the principles of HACCP systems.
In the third part, the course aims at providing the basics of general and food microbiology as useful foods tools to understand the role of microorganisms in food processing and preservation.
Part 1
The course aims at providing the basis of the principles of physiology that underlie the processes of digestion of the foods and absorption of nutrients.
Provide the main notions of macro and micronutrient functions, the role of non-nutrients in the human body and the nutritional characteristics of foods.
Part 2
Part 2 of the course aims at familiarizing with the main subjects of food technology. In particular, biological, chemical and physical phenomena related to quality, stability and safety of food products are discussed, as well as major technologies and operations aimed at food transformation and preservation. The physical principles that govern operations involving heat transfer and dehydration of food are discussed. The course provides basic knowledge of food legislation related to food safety and the principles of HACCP systems.
Part 3
In the third part the course aims at providing the basics of microbiology and food microbiology as useful foods tools to understand the role of microorganisms in food processing and food preservation.

At the end of the course, the student will be able to Know the role of the body composition, energy expenditure and the functioning of the digestive system on maintaining the health status. Understanding the role that nutrients (proteins, lipids, carbohydrates, fiber, minerals and vitamins) play in the body's metabolic processes. The students will be able to know how to properly use food as a source of nutrients.
Students will acquire knowledge to evaluate and manage problems concerning quality, stability and safety of food products. They will be able to comprehend the effects of technological treatments applied to foods, particularly in terms of safety and nutritional characteristics. They will be able to critically evaluate thermal and dehydration treatments of food, and predict their effects on food quality. Students will be able to understand, implement and contribute to the design of food safety control systems in catering activities.
Students will be able to recognize the main sources of microbial contamination throughout the food chain and of the mechanisms of infection and intoxication and will be able to apply the basic principles for the prevention and control of microorganisms.
Part 1
At the end of the course, students will acquire skills related to the role of body composition, energy expenditure and the functioning of the digestive system on health status. They will be able to understand the role that nutrients (proteins, lipids, carbohydrates, fiber, minerals and vitamins) play in the body and will be able to correctly use food as a source of nutrients.
Part 2
Students will acquire specific knowledge to evaluate and manage problems concerning quality, stability and safety of food products. They will be able to comprehend the effects of technological treatments applied to foods, particularly in terms of safety and nutritional characteristics. They will be able to critically evaluate thermal and dehydration treatments of food, and predict their effects on food quality. Students will be able to understand, implement and contribute to the design the system of food safety control in catering activities.
Part 3
At the end of the course the student will acquire the skills to know the main sources of microbial contamination along the food production and distribution chain and the mechanisms of infection and intoxication, will have the ability to apply the basic principles for the prevention and control of the presence of microorganisms.