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Home Course catalogue Second cycle degree Food Science and Human Nutrition General Info

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General Info

SUBJECTSEMESTERCFUSSDLANGUAGE
119468 - ENGLISH LANGUAGE B2

First Semester 6ita

Learning objectives

Knowledge and understanding. In the course, the student will have knowledge of the specific vocabulary relating to the field of food science and human nutrition. The student will also have acquired a level of command of the grammatical structure and of the phonological system of the English language to develop communication skills in order to give simple scientific information and to write a scientific abstract. Applying knowledge and understanding. The student will be able to follow a lecture or presentation held in English without complications, on topics related to their degree program. The student will also be able to provide written or oral feedback, and to compose, at level B2, the written texts necessary to participate in the activities of the area of study and/or of professional work. Making judgments. The student will be able to analyze a written text or verbal-audio and distinguish between the most authoritative points and the least convincing or even questionable ones. The student must develop the ability to distinguish, on a syntactic, morphological, and lexical level, the major differences between the mother tongue and the language of learning. Communication skills. At the end of the course the student will have the ability to interact with colleagues or other interlocutors on general or scientific topics. Learning ability. The aim of the course is to develop in the student the self-confidence necessary to use the language skills acquired in further studies conducted independently. The student must develop awareness of their strengths and weaknesses in learning, and also develop the ability to use the adopted text and other tools for self-directed home learning.

119464 - NUTRITION PHYSIOLOGY

First Semester 6BIO/09ita

Learning objectives

Knowledge and understanding: To pass the exam, the student will have to demonstrate that she/he
has gained the knowledge and ability to understand the issues related to the functioning of the
gastrointestinal tract and its components and the (neuro)physiological processes of nutrients ingestion
that will allow her/him to set the discussion of theoretical issues wholly and logically.
Ability to apply knowledge and understanding: The student must demonstrate how to set up
applicative problems in nutrition physiology.
Autonomy of judgment: The student must have acquired knowledge to enable her/him to describe
the mechanisms underlying the cell and body functions and to independently and reasonably evaluate
different opinions on possible issues.
Communication skills: At the end of the course, the student must have reached an appropriate
organization of thinking concerning the various subjects of the course, allowing her/him to expose
the topics in an organic and appropriate scientific language.
Learning skills: The student must be able to examine and understand texts and scientific material so
that they can be used in daily contexts in the profession and for research.

119486 - BIOCHEMISTRY OF NUTRITION IN DIFFERENT PHYSIOPATHOLOGICAL CONDITIONS

First Semester 9BIO/10ita

Learning objectives

Knowledge and understanding: The course has as its main objective to provide students with
knowledge regarding the structure and function of the main molecules of nutritional interest:
proteins, carbohydrates and lipids as well as knowledge on their effect on cellular metabolism and
its regulation. Furthermore, students will be provided with the concepts necessary to understand the
metabolic fate of nutrients, the energy variations connected to them and nutritional needs. Finally,
the course will provide students with the knowledge to describe with biochemical and molecular
language, the complex phenomena of communication, interaction and control of cellular and tissue
functions in the field of Human Nutrition and the relationship of nutrients with human health.
The objectives of the course are therefore to have developed knowledge of the principles of
biochemistry in relation to carbohydrates, lipids and proteins; to know the complex phenomena of
communication, interaction and control of cellular and tissue functions and the relationships
between the structure and function of the main classes of molecules of nutritional interest, their
metabolic regulation at the molecular and cellular level and related to energy expenditure.
Ability to apply knowledge and understanding: Know how to use the information learned in
class to be able to deal with topics of Nutritional Biochemistry in a strictly scientific way;
furthermore, it is expected that students will be able to apply the knowledge acquired from the
course in scientific research, in the food and biotechnology industries. Finally, they will be able to
apply the knowledge acquired in individual nutritional needs, in collective catering and in the
scientific dissemination sector.
Autonomy of judgment: Be able to identify and understand the scientific mechanisms that are the
basis of Nutritional Biochemistry to interpret and formulate appropriate judgments regarding the
problems related to the interactions between nutrients and the various biological molecules.
Communication skills: The students' ability to interact, discuss and reflect on the topics raised
during the lessons will be stimulated, insisting especially on the importance of the scientific method
as a tool to arrive at the statements discussed during the course.
Learning skills: Be able to discuss scientific topics related to the interaction between nutrients and
the cellular and molecular system also in its biomedical applications and in the implications in the
relationship between nutrition and human health. This skill will be developed and tested by
involving students in oral discussions in the classroom.

119470 - NUTRITIONAL CLINICAL BIOCHEMISTRY

Second Semester 6BIO/12ita

Learning objectives

Knowledge and understanding. The course plans to analyze the role and function of biological and nutritional markers and the main tests in clinical biochemistry and clinical molecular biology for the diagnostic setting of organ pathologies. The student will have to acquire the ability to explain, in a simple way, the meaning of the biochemical parameters under examination and the biochemical methodologies used. At the end of the course the student must demonstrate that he has understood the experimental logic of clinical biochemistry, the relationships between metabolism and organ and to know the biochemistry of the main tissues in relation to the most common pathologies. Applying knowledge and understanding. The student will have a solid scientific background relating to techniques and methodologies for clinical biochemical applications in the field of nutrition. Making judgments. The student must be able to critically collect and evaluate clinical data, formulate hypotheses, and independently search for related scientific information. Communication skills. The student must be able to interact with other professionals involved in patient care through a working group, as well as he must have the skills to communicate information, problems, and solutions inherent to the field to specialist and non-specialist interlocutors. Learning ability. The student must develop the learning skills necessary to undertake the study of the subsequent disciplines with a high degree of autonomy.

119471 - NUTRACEUTICS AND FOOD CHEMISTRY

Second Semester 9CHIM/06ita

Learning objectives

The course will provide the basic knowledge about the main classes of organic compounds in foods, including secondary metabolites with nutraceutical properties, highlighting the influence that these compounds play on nutritional properties. The main transformations that organic compounds undergo during the technological transformation processes will also be examined.
EXPECTED LEARNING OUTCOMES
Applying knowledge and understanding: At the end of the training activity, the student must have acquired knowledge about the chemical-physical, structural and biological properties of the main classes of organic compounds in foods, as well as knowledge about the nutritional composition of the food.
Making judgements: At the end of the training activity, the student must be able to describe the main properties of an organic compound in food on the basis of its structural characteristics and its properties of metabolic reactivity, providing the indication to classify nutraceutical and functional foods.
Communication skills: At the end of the training activity, the student will have acquired the necessary knowledge to communicate, with suitable scientific terminology, contents relating to the relationships between the chemical structure of natural organic substances and the main properties of nutraceutical and functional foods.
Learning skills: At the end of the training activity the student will be able to learn the advancements of knowledge in the field of food science and nutraceuticals.

119472 - NUTRIGENETICS

Second Semester 6BIO/18ita

Learning objectives

The student will acquire the concepts underlying the interactions between diet and genome that he / she will be able to apply for the maintenance of human health with nutritional strategies related to the genetic profile of individuals. In particular, it will be illustrated how some nutrients act on the human genome (nutrigenomics) and how polymorphisms of the same gene can lead to different responses in different individuals (nutrigenetics). The knowledge of these mechanisms aims to improve the health of each individual with a personalized diet.
Applying knowledge and understanding: Be able to apply the knowledge developed in the above point to understand specific cases; - be able to express themselves with appropriate scientific terminology - have developed the ability to understand and describe experiments, which have contributed to the understanding of the basics of nutrigenetics. Plan nutritional strategies based on the genetic profile of the individual.
Making judgements. Being able to formulate adequate judgments on a genetic basis regarding the issues relating to the individual's nutrient-response interactions in order to plan a dietary intervention aimed at preventing, mitigating or treating chronic diseases.
Communication skills: The ability of students to speak, discuss and reflect on the topics raised during the lessons will be stimulated, especially insisting on the importance of the scientific method that led to the statements discussed during the course.
Learning skills. Be able to discuss scientific issues related to nutrigenetics and nutrigenomics in its biomedical applications and implications in the relationship of genetics with health. This skill will be developed and tested by involving students in oral discussions in the classroom.

119473 - QUALITY AND MICROBIOLOGICAL FOOD SAFETY

Second Semester 6AGR/16ita

Learning objectives

The course aims to provide the student with the tools to understand the concepts of microbiological quality of food, closely related to the hygiene and safety of food production.
Furthermore, the training aims to provide basic knowledge concerning the microorganisms of agrofood ecosystems, as well as their metabolic activities conditioning the quality and conservation of food. For this purpose, examples of potentially pathogenic food microorganisms, relevant quantitative and qualitative analytical methods, as well as possible countermeasures to reduce the load of undesired microflora will be reported.

SUBJECTSEMESTERCFUSSDLANGUAGE
119474 - OMICS OF NUTRITION

First Semester 6BIO/11ita

Learning objectives

Knowledge and understanding. The 'OMICS' nutrition science course aims to guide the student on
a path that starts from the basic notions of the chemistry of the main nutrients to arrive at their broader
and more recent identification in the global study of foods. During the course, students will acquire
knowledge on the main analytical and preparative techniques used in proteomics studies and
theoretical and practical skills in the identification of proteins and in the interpretation of MALDI and
ESI mass spectra in biomolecular applications;
Applying knowledge and understanding.Knowing how to integrate the knowledge acquired in the
individual disciplines into an interdisciplinary knowledge necessary to tackle any complex problem
in the nutrition sector in particular knowing how to apply the knowledge of mass spectrometry to the
different applications related to nutrition.
Making judgments. Students will have to develop the ability to process complex and / or
fragmentary information and to arrive at original and autonomous ideas and judgments capable of
finding and critically selecting sources of bibliographic data, databases, and
scientific literature. Autonomy of judgment is developed through the critical study of scientific
articles;
Communication skills. The student will be able to sustain a public critical discussion on the topics
dealt with in particular and will be able to apply proteomics techniques for any scientific topic of
interest. You will be able to work in a team in the design and execution of experimental protocols
because laboratory credits are foreseen;
Learning skills. The student will have the ability to identify, apply and develop innovative techniques
in the relevant field of work independently.

119475 - APPLIED DIETARY TECHNICAL SCIENCES AND FUNCTIONAL FOODS

First Semester 9MED/49ita

Learning objectives

Knowledge and understanding. The course is intended for the acquisition of theoretical and methodological knowledge in dietology and diet therapy which are fundamental to the formulation of nutritional schemes suitable for subjects in physiological and pathological conditions. In addition, the student will have to know the meaning and existing types of functional foods as well as learn their biochemical and nutritional impact on the whole organism. Applying knowledge and understanding. The student will have to demonstrate mastery of the main dietary techniques in accordance with the national scientific societies and be able to analyze practical examples. It will also have to discriminate the types of functional foods, identifying those most useful for certain categories of subjects both in physiological and pathological conditions. Making judgments. The student will have to know how to choose the most suitable nutritional path for the subject under examination and will have to hypothesize specific biochemical functions for specific ingredients. Communication skills. The student will be able to discuss scientific issues related to dietary techniques and he will have to know the specific terminology of dietology, diet therapy, and nutrition in general, use it appropriately, and explain it to third parties. Learning ability. The student will independently be able to update his training on dietary techniques by choosing the best channels of scientific information and to follow the directives of national and international scientific societies.

119477 - FOOD ECONOMICS

First Semester 6AGR/01ita

Learning objectives

Knowledge and understanding. The course will provide knowledge on the main features of food markets and the
dynamics of food demand, as well as the ability to understand and analyse different supply chain organizational
models "from farm to fork", also considering their level of sustainability.
Applying knowledge and understanding. Students will acquire the ability to apply the definition of quality, as
perceived by consumers, to products of different types, and to identify the different organizational models of the
supply chain that exist in real food markets.
Making judgements. At the end of the course, students will be able to autonomously interpret the trends of food
markets, and to evaluate the features of a food supply chain that influence its level of sustainability.
Communication skills. During the course, students will be asked to present and discuss market research, statistical
data, as well as to use sources of data; the course will stimulate discussion between students by means of group
activities and exercises.
Learning skills. the knowledge acquired during the course will allow students to understand more complex economic,
managerial, and organizational aspects of the food sector, both by following further economic courses and in a selfdirected
and autonomous way.

MODULE II - -- -
ECOLOGY OF NUTRITION AND ECOTOXICOLOGYSecond Semester6BIO/07ita

Learning objectives

Knowledge and understanding.
The course aims to offer to the students a solid knowledge of nutrition ecology and ecotoxicology, with particular emphasis on the environmental impacts of different types of food and the mechanisms that determine the transfer of pollutants and toxic substances from the environment to organisms of interest for the human diet.
Applying knowledge and understanding.
The course aims to enhance the interdisciplinary nature of these emerging disciplines, with the goal of encouraging students to confront complex, multi-scalar issues.
Making judgements.
The program will provide students with the proper tools for their independent judgment on the causes and consequences of anthropogenic activities on global communities and ecosystems.
Communication skills.
The course will stimulate discussions and debates among students before and during the group work, with the ultimate goal for the students to enhance their communication skills.
Learning skills.
The synergy between the lectures and the group exercises will facilitate the student's ability to enhance his/her learning skills, and extend learning to topics and processes related to those covered in the course.

INTESTINAL MICROBIOLOGY, PROBIOTICS AND PREBIOTICSSecond Semester6BIO/19ita

Learning objectives

Knowledge and understanding.
The first part of the course will focus on the study of the microbiology and biochemistry of the gut-microbiota and the omics techniques applied to its characterization. The second part of the course will focus on the role of the gut microbiota on human health.
Ability to apply knowledge and understanding.
The knowledge acquired by the end of the course will help the student to understand the most recent literature in the field of gut microbiota.
Judgment autonomy.
At the end of the course, the student will be able to identify critical issues and limitations of the methodologies applied to the study of host-microbe interactions in the context of gut microbiota.
Communication skills.
The student will be able to critically present and argue scientific works, showing their strengths and limitations.
Learning skills.
Ability to comprehend and discuss biological aspects of the gut microbiota and its importance in host health and disease

BIOCHEMICAL EFFECTS OF INTESTINAL DYSBIOSISSecond Semester6BIO/10ita

Learning objectives

Knowledge and understanding. The course is intended for the acquisition of cutting-edge knowledge concerning intestinal dysbiosis (i.e., the loss of homeostasis of commensal bacteria) and dysbiosis of other areas of the organism and the biochemical effects related to them in relation to pathologies and nutrition. Applying knowledge and understanding. The student will have to demonstrate knowledge of the biochemical mechanisms related to dysbiotic states and must be able to relate these states to specific pathologies or incorrect eating habits. Making judgments. The student must be able to understand, based on the current knowledge, whether to suggest a nutritional path or a dietary/nutraceutical intervention suitable for restoring the eubiotic state. Communication skills. The student will be able to discuss scientific topics related to dysbiosis, he must know the specific terminology, use it appropriately, and explain it to third parties. Learning ability. The student will independently be able to update his training on biochemical knowledge in relation to dysbiosis by choosing the best scientific information channels and following the directives of international scientific societies.

119483 - FINAL TEST

Second Semester 23ita
119482 - STAGE

Second Semester 4ita
119478 - ELECTIVE MODULE

Second Semester 12ita
119476 - PROCESSING AND STORAGE OF FOOD

Second Semester 6AGR/15ita

Learning objectives


Knowledge and understanding
•
Advanced knowledge of the scientific and technological principles underlying food processing and preservation processes.
•
Ability to understand the relationships between physicochemical properties of foods and the technological processes used in their processing and preservation.
•
Understanding the impact of food processing on nutritional quality
2. Ability to apply knowledge and understanding
•
Skill in applying acquired technical and scientific knowledge to solve problems related to food production, processing, packaging and preservation.
•
Design and optimization of innovative processes to improve food quality and safety while minimizing environmental impact and reducing waste.
•
Use of advanced methodologies for food quality assessment.
3. making judgment
•
Ability to collect, analyze, and interpret scientific and technical data in order to make informed decisions about the management of food production and processing.
•
Critical assessment of the impact of food technologies on the environment, human health and sustainable development.
•
Ability to assess food safety risks and propose practical solutions.
4. Communication skills
•
Skill in communicating the results of research and analysis using appropriate technical and scientific language.
•
Ability to write technical reports and effective presentations for sharing results with colleagues, institutions and food companies.
•
Collaboration and communication with experts from different fields (biology, chemistry, engineering, economics) involved in the food industry.
5. Learning ability
•
Ability to conduct independent research and continually update themselves regarding new technologies and advances in the field of food science and technology.
•
Ability to learn and adopt new techniques and tools for problem solving in food processing and preservation.
•
Development of a critical approach to innovation and continuous improvement of production processes.

Learning objectives

Knowledge and understanding.
The course aims to offer to the students a solid knowledge of nutrition ecology and ecotoxicology, with particular emphasis on the environmental impacts of different types of food and the mechanisms that determine the transfer of pollutants and toxic substances from the environment to organisms of interest for the human diet.
Applying knowledge and understanding.
The course aims to enhance the interdisciplinary nature of these emerging disciplines, with the goal of encouraging students to confront complex, multi-scalar issues.
Making judgements.
The program will provide students with the proper tools for their independent judgment on the causes and consequences of anthropogenic activities on global communities and ecosystems.
Communication skills.
The course will stimulate discussions and debates among students before and during the group work, with the ultimate goal for the students to enhance their communication skills.
Learning skills.
The synergy between the lectures and the group exercises will facilitate the student's ability to enhance his/her learning skills, and extend learning to topics and processes related to those covered in the course.

Learning objectives

Knowledge and understanding.
The first part of the course will focus on the study of the microbiology and biochemistry of the gut-microbiota and the omics techniques applied to its characterization. The second part of the course will focus on the role of the gut microbiota on human health.
Ability to apply knowledge and understanding.
The knowledge acquired by the end of the course will help the student to understand the most recent literature in the field of gut microbiota.
Judgment autonomy.
At the end of the course, the student will be able to identify critical issues and limitations of the methodologies applied to the study of host-microbe interactions in the context of gut microbiota.
Communication skills.
The student will be able to critically present and argue scientific works, showing their strengths and limitations.
Learning skills.
Ability to comprehend and discuss biological aspects of the gut microbiota and its importance in host health and disease

Learning objectives

Knowledge and understanding. The course is intended for the acquisition of cutting-edge knowledge concerning intestinal dysbiosis (i.e., the loss of homeostasis of commensal bacteria) and dysbiosis of other areas of the organism and the biochemical effects related to them in relation to pathologies and nutrition. Applying knowledge and understanding. The student will have to demonstrate knowledge of the biochemical mechanisms related to dysbiotic states and must be able to relate these states to specific pathologies or incorrect eating habits. Making judgments. The student must be able to understand, based on the current knowledge, whether to suggest a nutritional path or a dietary/nutraceutical intervention suitable for restoring the eubiotic state. Communication skills. The student will be able to discuss scientific topics related to dysbiosis, he must know the specific terminology, use it appropriately, and explain it to third parties. Learning ability. The student will independently be able to update his training on biochemical knowledge in relation to dysbiosis by choosing the best scientific information channels and following the directives of international scientific societies.

CHOICE GROUPSYEAR/SEMESTERCFUSSDLANGUAGE
MODULE II -6 - -
119479 - ECOLOGY OF NUTRITION AND ECOTOXICOLOGYSecond Year / Second Semester 6BIO/07ita
119480 - INTESTINAL MICROBIOLOGY, PROBIOTICS AND PREBIOTICSSecond Year / Second Semester 6BIO/19ita
119481 - BIOCHEMICAL EFFECTS OF INTESTINAL DYSBIOSISSecond Year / Second Semester 6BIO/10ita