Applications in Food Sciences

Aims of the course are to provide students with the following competencies in nutritional science: (i) nature and feature of pediatric diseases affecting the nutrition of toddlers, children and teenagers; (ii) principle of parasitology and features of food-related parasitic diseases; (iii) introduction to the instrumental chemical analysis of food and knowledge of food manipulations for the preparation of analytical samples.

At the end of the course, students should have acquired (i) knowledge and understanding of most common nutrition-linked pediatric diseases, as well as of their diagnosis and treatment; (ii) understanding of main food-related parasitic diseases; (iii) theoretical notions in the field of food chemical analysis. Thanks to laboratory practical activities on a variety of foods, students should have acquired manual skills required for the preparation of analytical samples and for applying food analysis procedures. Students are expected to have become able to consult the scientific literature to learn and apply specific procedures for the analysis of individual food components.