Corso di Laurea in Dietistica

Introduction to Food Chemistry and related disciplines. Food chemical composition: nutrients, anti-nutrients, no-nutrients, additives, contaminants, bioactive substances.
Water: water activity, chemical and enzymatic food reactions, water for human consumption chemical and biological quality.
Edible fats and oils: data on production and consumption, origin of individual fats and oils, animal fats, oils of plant origin. General characteristics, biosynthetic peculiarities (odd number of carbons, cis/trans configuration). Processing: extraction, refining, bleaching, deodorization, deacidification, fractionation, interesterification, hydrogenation. Olive oil legislation: denomination of extra virgin olive oil, peculiarities, marker of authenticity and quality.
Milk and dairy products: milk, physical and physico-chemical properties, general composition, casein fractions, micelle formation, whey proteins, carbohydrates, lipids and other constituents. Enzimes. Milk processing: thermal treatments, creaming, heat treatments and markers of treatments (enzyme residual activity, Maillard reactions, lactulose formation). Dairy products: fermented milk products, yogurt, sour milk pro-biotic and pre-biotic products. Cheese: curd formation, ripening and whey products (ricotta), chemical changes in the lipid and protein fraction. Aroma and taste of dairy products.
Cereals and cereal products: wheat and rye origin, general composition, proteins (gluten composition anc chemical characteristics), carbohydrates (starch and gelatinization), lipids and other constituents. Milling, milling products (wheat flour characteristics and legislation), backing products (bread and pasta).  
Wine: grape cultivars, growth and harvest, must production and chemical composition. Fermentation, cellar operations after fermentation, racking, storing and aging. Sulfur treatment, clarification and stabilization. Aroma and phenolic substances, pigments and chemical modification during storage and aging. Sparkling wines: production (Champenoise method and Charmat/Martinotti methods). National and EU legislation.
Vegetables and Fruits. chemical composition, macro and micro nutirents. Dietary Fiber: definitions, relevant substances and biological activity. Antioxidants: definitions, classification based on action principles, relevant bio-active secondary metabolites - examples. Toxic substances and anti-nutrients - examples.
Coffee, Tea and Cocoa: chemical composition, technological treatments, biologically active secondary metabolites, aroma and taste.
Meat: structure of muscle tissue, composition and structure. Proteins of the contractile apparatus (myosine, actin, tropomyosin, troponine), soluble proteins (enzymes, myoglobine), insoluble proteins (collagen, elastin, free aa, peptides). Curing and reddening, Post Mortem changes in Muscle, rigor mortis, water holding capacity, defects (PSE and DFD meat). Kinds of meat: veal, beef, pork etc. Storage and preservation processes: cooling, freezing, drying, salt and pickle curing, smoking, heating and canning.
Fish, Crustaceans and mollusks: skin and muscle tissue structure, composition, sarcoplasma proteins, contractile proteins, serum proteins, other constituents. Post mortem changes: rigor-mortis. Storage and processing: general.
Food additives: definition, positive list, classification. Examples: nitrites and nitrates, parabens, benzoic acid and salts, nisine.
Food packaging: pre-requisites for materials adopted in food packaging, migration test conditions, simulants.
"Novel foods": definition and examples. Functional foods: definition and examples of targeted functional foods. Food Supplements: definition, composition, labeling, presentation and advertising, goals and guidelines. Foods intended for particular nutritional uses: definition, composition, labeling, presentation and examples. Guidelines of demarcation between food supplements and products intended for particular nutritional uses. Health foods for special medical purposes: definition, composition, labeling, and some examples.