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First Semester 
Teaching style
Lingua Insegnamento

Informazioni aggiuntive

Course Curriculum CFU Length(h)
[50/23]  FOOD AND NUTRITION SCIENCES [23/00 - Ord. 2017]  PERCORSO COMUNE 8 64


The course aims to provide students with an in-depth knowledge of the chemical and nutritional aspects of foods and their derivatives. Quality assessment and chemical safety of productions.
The toxicological aspects of food additives and toxic substances present in foods will be studied whether they are intrinsic or extraneous, diversifying the effects they produce in the body. It includes the chemical-physical characteristics of these molecules, sources, toxicity measurement parameters such as ADI, TL, MRL, and related toxicity tests. It learns about the fate of such substances in the body, from ingestion to transformation, to excretion. Students understand the difference between bioconcentration and biomagnification and the consequences of carry-over.
The "special-ADAP products", specialty foods and dietary supplements will be studied.
Students will distinguish dietary products. Infant formulas for infants and young children up to three years of age and requirements laid down by law. AFMS diet foods for people with metabolic abnormalities. They will diversify nutraceuticals, functional foods, probiotics, prebiotics and dietary supplements.
APPLYING KNOWLEDGE AND UNDERSTANDING: The course will provide the student with methodological and instrumental application skills for assessing the role of specific food/components on health as well as assessing the safety of foods and their suitability for human consumption.
The acquired knowledge will provide the ability to apply their knowledge in the agro-food sector and in related fields. The nutrition and health aspect contributes to forging nutrition experts able to support consumers with personalized diet.
Students, aware of the fact that food can deliver residues of foreign substances, even harmful, will be able to analyze and assess the risk of taking these substances. In addition, using the parameters studied, they will be able to quantify and diversify a potential or presumed risk from food exposure.

MAKING JUDGEMENTS: Interpretation and comparison of scientific data.
COMMUNICATION: Ability to explain concepts and data drawn from scientific publications. Ability to relate to other nutrition professionals and users of the food industry.
LEARNING SKILLS: autonomous consultation of databases, publications and information sources accredited at national and international level.


Basic concepts of Chemistry, organic chemistry, biochemistry


Water Chemical -physical properties, water in food, drinking water, mineral water.
Cereals: wheat, rice, corn, barley, oats, rye.
Olive and olive oil - structure and composition of olive, chemical composition of virgin and extra virgin olive
oil, olive pomace oil, classification.
Oil from seeds - chemical composition, and chemical characteristics of seed oils.
Meat composition, meat protein, post-mortem modifications, anomalies, processed meat products.
Egg-composition, egg protein, egg products.
Fish and fish products, composition, fish lipids, post-mortem modifications, abnormalities.
Vegetable and fruit- classification, chemical composition, conservation.
Honey, origin, composition, properties.
Milk chemical-physical characteristics, hygienic-health and nutritional characteristics; Restoration and conservation.
Soya milk.
Sources of food contamination, absorption, transformation and excretion
Bioaccumulation: bioconcentration and biomagnification. Carry-over
Toxicity tests, DGA and related codes
Chemical additives: Legislation, definition, classification and requirements, chemical structure and toxicity
Risk / Benefit Report
Nutrient Alterations, Chemical Preservatives, Additives for Irrigation and Dehydration
Structural additives: dyes, flavors, sweeteners,
Micotoxins: Factors that influence the development of mold in foods, toxic effects of mycotoxins and foods contained in foods
Legislation, Chemistry, Metabolism and Excretion of: Aflatoxins, Ocratoxins, Fusarium Toxins, Tricothenes,
Zearalenone, Fumonisine, Patulina
Toxic metals: Exposure, absorption, distribution in the body, biotransformation and excretion, toxic effects
and contents of food: Arsenic, Cadmium, Mercury, Lead
Pesticides: Idea, development, registration. Legislation, toxicity assessment scheme, safety threshold
A-Foods suitable for nutritional purposes indicated in healthy subjects: for pregnancy and lactation; For
infants and for the continuation; Based on cereals and intended for infants and young children; Adapted to
an intense muscular effort; For the elderly.
B - Dietetic products designed and prepared for individuals in particular physiological conditions: special
purpose foods (AFMS), for low calorie diets; For diabetes; For cystic fibrosis; Aprotic or hypoproteic; For
allergic disease; gluten free; Hyposodic and asodic.
Food supplements: new foods, functional foods and nutraceuticals, added foods of vitamins, minerals and
other substances.
Probiotics, prebiotics, symbiotic.

Teaching Methods

The course consists in lectures involving the use of PowerPoint presentations.

Verification of learning

The final exam of the course is based on the evaluation of an oral examination. The student will discuss orally a few different topics proposed by the teacher, using, where necessary, schemes / graphic representations. Knowledge of the topics of the course, the ability to link between different topics, the expressive capacity, the use of appropriate terminology, the ability to synthesize will be evaluated.
The final grade considers several factors:
Quality of the knowledge, skills and competences:
a) appropriateness, accuracy and consistency of knowledge
b) appropriateness, accuracy and consistency of skills
c) appropriateness, accuracy and consistency of competences
Exposition mode:
a) Capacity of expression;
b) Proper use of the specific language of the discipline;
c) Logical capacity and consequentiality in the fitting of the contents;
e) Ability to connect different arguments by finding the common points and establish a consistent overall design, i.e. taking care of structure, organization and logical connections of speech exposition;
f) Ability to summarize.
Relational qualities:
Capability to exchange and to interact with the teacher during the interview.
Personal qualities:
a) critical spirit;
b) ability to self-evaluation.
Consequently, the judgment can be:
a) Fair (18 to 20/30)
The candidate demonstrates little knowledge acquired, superficial level, many gaps. Expressive abilities modest, but still sufficient to support a coherent dialogue; logical capacity and consequentiality in the fitting of the subjects at elementary level; poor capacity for synthesis, lack of interaction with the teacher durations interview.
b) Moderate (21 to 23)
The applicant demonstrates a discreet acquisition of knowledge but lack of depth, with a few gaps; expressive abilities more than sufficient to support a coherent dialogue; acceptable mastery of the language of science, logical capacity and consequentiality in the fitting of the arguments of moderate complexity, more than enough capacity for synthesis and the ability to graphic expression acceptable.
c) Good (24 to 26)
The candidate demonstrates a rather large knowledge, moderate depth, with small gaps; satisfactory mastery of the expressive capabilities and significant scientific language; dialogical ability and critical thinking well detectable, good capacity for synthesis and ability to graphic expression more than acceptable.
d) Outstanding (27 to 29)
The candidate demonstrates a very extensive knowledge, well depth, with marginal gaps; remarkable powers of expression and high mastery of scientific language; remarkable capacity of dialogue, good competence and relevant aptitude for logic synthesis, high capacity for synthesis and graphic expression.
e) Excellent (30)
The candidate demonstrates a very extensive and in-depth knowledge, gaps irrelevant, high capacity and high mastery of the expressive language of science; excellent capacity of dialogue, aptitude to make connections between different subjects, excellent ability to synthesize and very familiar with the expression graphics.
The praise is attributed to the candidates clearly above average, and whose notional, expressive, conceptual, and logical limits, if any, are completely irrelevant.


“Chimica degli Alimenti” Cabras, P., Martelli, A. Piccin Editore;
“Prodotti Dietetici” Evangelisti, F., Restani, P. Piccin Editore;
“ADDITIVI E TOSSICI NEGLI ALIMENTI” Marinella Melis, Editore, Padova 2014.
“Agrofarmaci – Conoscenze per un uso sostenibile – Gennari Trevisan- Editore Perdisa 2008

More Information

How to sign: in order to take the oral exam, the students have to sign on ESSE3 within the last working day prior to the date of the exam. For information (time, room, etc.) call the following numbers: 0706758615, or send email to

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