General Info

courseProgram

The B2 English course for students of Nutrition and Bioinformatics aims to develop advanced language skills focused on academic and professional contexts. By the end of the course, students will be able to:

Communicate effectively in academic and professional contexts: Use the appropriate technical and scientific language related to the fields of nutrition and bioinformatics, actively participating in discussions, presentations, and conferences in English.

Read and understand scientific articles: Interpret and analyze academic papers and scientific texts in English, with particular attention to studies concerning nutrition, genomics, and the use of bioinformatics in nutritional research.

Write academic texts: Compose reports, articles, and scientific abstracts in English, applying academic conventions and utilizing specialized vocabulary relevant to the fields of nutrition and bioinformatics.

Expand technical vocabulary: Acquire specific terminology in the areas of nutrition and bioinformatics, including topics such as nutrigenomics, genetic data analysis, and the impact of diet on health.

Understand and participate in presentations and lectures in English: Follow lectures, seminars, and conferences in English on topics related to nutrition and bioinformatics, improving the ability to comprehend complex scientific terminology and engage with international experts.

Collaborate in international working groups: Develop teamwork skills in an international context, participating in projects and discussions in English on issues related to nutritional research and bioinformatics.

Develop critical and analytical skills: Strengthen the ability to critically analyze scientific articles and data, expressing opinions and arguments clearly and structured, both orally and in writing.

Prepare for international exams and certifications: Get ready to take international English language certification exams at the B2 level (such as Cambridge English First or IELTS), with a focus on the skills required in the scientific field.

examMode

Students will have to take a written test on the course topic and will also need to give a presentation on a chosen subject

books

No specific textbook will be adopted, but the teacher will provide material that will then be uploaded to Moodle.

classRoomMode

Attendance is not mandatory but recommended

bibliography

Non vierrà adottato nessun testo specifico ma il docente fornirà del material che verrà poi caricato su Moodle

courseProgram

Functional anatomy of the gastrointestinal tract.
Integrated response to food ingestion (motility, secretion, digestion, absorption, regulation): cephalic, oral and esophageal phase; gastric phase; phase of the small intestine; colon phase.
Transport and metabolic functions of the liver.
Metabolic control and regulation of energy metabolism.
Eating behavior.

examMode

The student must demonstrate to have acquired the basic principles that regulate the functions and control of the processes of intake, transport, digestion, and absorption of nutrients. The student will need to know the (neuro) physiological processes and the functioning and control mechanisms of the gastrointestinal system and the structures associated with it, as well as the metabolic processes related to the energy balance. The knowledge and mastery of the topics, the clarity of the exposition, the vision of the discipline, and the correct use of the technical terminology will be considered as elements of evaluation (max 30, min 18).

books

-“Fisiologia, dalle molecole ai sistemi integrati”, Carbone, Cicirata, Aicardi (EdiSES)
-"Fisiologia", Berne & Levy (CEA)
-"Fisiologia medica", Boron, Boulpaep (Edra)
-“Fisiologia Umana, Fondamenti”, Autori vari (Edi-Ermes)
-"Fisiologia medica", Guyton & Hall (Edra)
- however, other general Physiology texts can also be used as long as they are updated
- useful as a compendium of nutritional/metabolic aspects: “Fisiologia e Nutrizione Umana”, Angela Andreoli (Società Editrice Esculapio)
- “slides” of the lessons made available by the teacher on the website (as valuable tools describing the program)

mode

Frontal lessons

classRoomMode

optional attendance of lessons

bibliography

see the recommended textbooks

courseProgram

Descriptions of Terminologies in the field of Nutrition: The SAN system (food and nutrition), food safety and nutritional safety (food safety and food security), definition of food and their subdivision into classes.

- Reference levels of nutrient and energy intake (LARN), BMI and its use for the diagnosis of defect and excess weight in adults.

- Free radicals, oxidative stress, natural intracellular and extracellular antioxidants.

- Carbohydrates: biochemical and nutritional definition, energy value, digestion and absorption, available and unavailable carbohydrates, dietary fiber, needs, glycemic index of a food and its biochemical significance.

- Lipids: chemical structure, function, and classification. Food sources, energy value and needs. Essentiality of fatty acids. Dietary cholesterol and endogenous cholesterol. Plasma lipoproteins.
- Proteins: biochemical and nutritional definition, digestion and absorption and energy value. Amino acids: functional, nutritional, and metabolic classification. Body protein turnover. The nutritional value of proteins: the concept of limiting amino acid. Food classification in terms of protein source. Integration or complementation of food proteins. Recommended daily protein intake according to age. Alterations of amino acid metabolism: methionine and homocystinuria, phenylalanine and phenylketonuria. Pathologies associated with the digestion of proteins: celiac disease. Protein-energy malnutrition: Kwashiorkor and Marasma as models of biochemical injury.
- Vitamins: biochemical and nutritional definition, digestion, absorption, and needs
- Mineral salts: macro minerals: sodium, potassium, and chloride; calcium, phosphorus and magnesium. Trace elements or trace elements: iron, copper, zinc, iodine, fluorine, chromium, and selenium. Food sources and bioavailability, recommended needs and deficiencies, toxicity.
- Water: exogenous water and endogenous water. Water requirements in adults and children. Water losses of the organism. Total water content of the organism. Alterations of water balance. Water as a food.
- Alcoholic beverages and nerve foods: alcoholic beverages. Absorption, distribution, and metabolism of ethanol. Effect of ethanol on nutritional status, CNS, cardiovascular system, body temperature. Amount of alcohol allowed in the diet. Nerve foods: coffee, tea, cocoa. Effects of caffeine.

examMode

The exam takes place in the forms established by art. 26 of the University Teaching Regulations, by asking the student questions aimed at verifying and evaluating:
- knowledge of basic Biochemistry of Nutrition
- the acquisition of ability to use this knowledge to solve specific questions concerning metabolic fate of nutrients and their effect on human health.
- the degree of communication skills.

books

Note of lessons

1) Siliprandi & Tettamanti; Biochimica Medica; Piccin Editori
2) Biochimica della Nutrizione; Società Editrice Esculapio Autore Carla Pignatti I°Ed. 2022

mode

The biological chemistry course will take place through classroom lectures assisted by slides and graphic and photographic illustrations. The teaching method used will tend to provide the tools with a critical view of the biochemistry sector through practical examples of both physiological and pathological conditions. Frontal lessons are equivalent to 6 credits (48 hours).

classRoomMode

Course attendance is not mandatory, however it is strongly recommended.

bibliography

the teacher will communicate any links to teaching materials at the beginning of the lesson.

courseProgram

1- Indexes and indicators 2- Nutritional programs in particular physiological conditions: • Pregnancy • Breastfeeding • Competitive sports activity • menopause 3- Evaluation of the nutritional status of a patient in different pathological states: • Diabetes • Hypertension • Dyslipidemia • Oncological/onco-haematological pathologies • Allergies and intolerances • Eating disorders 4- Specific pathologies and functional nutrition: • Intestine • Liver • Pancreas • Cardiocirculatory system • Urinary system 5- Evaluation Clinical analyses: When to prescribe them and why • Blood • Urine • Feces • Saliva 6- Genetic analyses and nutrigenetics 7- Use of specific supplements 8- Analysis of metabolic dysfunctions 9- Clinical cases and dietary therapy plans

examMode

The exam takes place in the forms established by art. 23 of the University Teaching Regulations. A specific report is drawn up for this purpose, signed by the President and by the members of the commission and by the student examined. The vote is expressed in thirtieths, with possible praise. Passing the exam requires the awarding of a grade not lower than eighteen / thirty and involves the assignment of the corresponding university educational credits. In the evaluation of the tests and in the attribution of the final grade, the following will be taken into account: the level of knowledge of the demonstrated contents (superficial, appropriate, precise and complete, complete and thorough), the ability to apply the theoretical concepts (errors in applying the concepts , discreet, good, well established), of the capacity for analysis, synthesis and interdisciplinary connections (sufficient, good, excellent), of the capacity of critical sense and of formulation of judgments (sufficient, good, excellent), of the mastery of expression (exposure lacking, simple, clear and correct, safe and correct).
In particular, a specific dietary therapy plan will be drawn up and questions will be asked about related pathologies and the possibilities of intervention through foods and supplements.

books

Lecture notes.
Slides
Scientific articles (released during lessons)
Bibliografia di riferimento
Recommended Energy and Nutrient Intake Levels, Italian Society of Human Nutrition. In addition, the teacher will communicate any links to teaching materials at the beginning of the lesson.

classRoomMode

Course attendance is not mandatory, however it is strongly recommended

courseProgram

During the course the following topics will be covered: food and nutrients; food modifications and labeling; conservation techniques; proteins; lipids; carbohydrates; vitamins - dietary fiber - minerals; water; organoleptic characteristics; food storage containers; cereals; olive oil and related analyzes; hydrogenated fats and margarine; seed oils; fruit and vegetables; antioxidant activity of food; pesticides in food; mass spectrometry; meat and fish products; residues of veterinary drugs; milk; butter and cheeses; wine; pesticides and mycotoxins; particular foods and supplements; fms food guidelines; nutraceuticals with antioxidant activity; nutraceuticals with antihypertensive activity; nutraceuticals with lipid-lowering activity; supplements and enriched foods; insects; honey; eggs; beer; nerve foods; soy.

examMode

The final exam is an oral test. The final test concerns the latest edition of the program of the course. The questions are designed to verify the knowledge and the connection between the course contents and can refer to application cases studied in the classroom. The final mark corresponds to the assessment of the knowledge of the contents and the ability of the candidate to connect different topics of the program together.

books

“Chimica degli alimenti” - Cabras, Martelli, ed. Piccin
“La chimica e gli alimenti” - Mannina, Daglia, Ritieni, ed. CEA.

mode

Classroom lectures supported by case studies related to the contents of the lesson. For frontal diary activities, 9 CFU are scheduled.

classRoomMode

Attendance at the course, although not mandatory, is highly recommended.

bibliography

Slides and course material will be provided by the teacher

courseProgram

The biological basis of heredity and diversity. The nature of traits, genes and variations. Molecular biology of genetic variants. Regulation of gene expression. The role of nutrition in DNA replication, DNA damage prevention and DNA repair. Genotyping and sequencing. RNA analysis. Methods in Nutrigenomics for precision nutrition. Epigenetics: Methodology and Tools for Nutrition Research. Metagenomics. Study design in genomic epidemiology. Nutrigenetics and the origins of health and disease in early childhood: effects of protein restriction. Perinatal nutrition. Epigenetic mechanisms. Genomics of eating behavior and appetite regulation. Body composition genetics: from severe obesity to extreme thinness. Genetic regulation of energy homeostasis: implications on obesity. Genetic variations in the response to weight loss diets. Genetic Variations in Exercise Response: Impact on Fitness and Performance. Genetic variations affecting the response to defined diets. Genetic individuality and alcohol consumption. Nutrients and genes in the liver. Epigenetics in food allergies. Nutrients and gene expression in development, obesity, diabetes, dyslipidemia, inflammation, cardiovascular disease, cancer and bone metabolism. Translational and nutrigenomic nutrigenetics: Intervention studies based on nutrigenetics.

examMode

oral interview to certify the achievement of the expected learning outcomes

books

Principles of Nutrigenetics and Nutrigenomics, Caterina et a., Elsevier.

mode

lectures in the classroom

classRoomMode

Attendance is not mandatory but recommended

bibliography

Principles of Nutrigenetics and Nutrigenomics, Caterina et a., Elsevier.

courseProgram

Food Safety sistem - Food Quality – Microbial Quality of Foods. Establishment of microbiological safety criteria. Managing food safety: use of performance standards and other criteria in food inspection system. Assurance Quality system in food analysis laboratory. Certification of Microbiological laboratory. Food classification by microbial criteria. Food and microorganisms interaction. Microbial analysis of food, of raw foods of processed food. Sampling systems. Traditional analysis methods (FDA, USDA, ISO, AFNOR) and non conventional methods. Methods to detect Micrococcaceae; Lactobacillus; Gram + sporeform bacteria, Enterobacteriaceae (E.coli, Salmonella spp., Pseudomonas, Alteromonas and Shewanella. Evaluation of the results. Microbial limits by law or by experience. ALOP, FSO, NOAEL, Microbial objectives, process objectives, performance objectives.

The educational objectives of the teaching are (i) the acquisition of the concepts of food safety and foodborne disease; (ii) knowledge of the dangers (biological, chemical, physical) and risks associated with food; (iii) knowledge and understanding of methods for epidemiological surveillance and the study of food-borne outbreaks; (iv) knowledge of foodborne diseases of significant impact in Italy and in Europe; (v) knowledge of the fundamentals of food law aimed at guaranteeing the wholesomeness of products and consumer health; (vi) understanding of the principles of development and application of control systems (HACCP and official controls), to guarantee the hygiene and safety of food products along the production and distribution chain.
At the end of the course, the student will have to know the methods of food contamination, the main contaminants and the risks associated with them. They will also have to be able to understand the dynamics with which food-borne epidemics occur in the population and to know the intervention and prevention strategies based on current legislation.

examMode

The final evaluation will be based on the experimental project carried out in the laboratory and on a written test based on three wide-ranging questions.

books

L.S.Cocolin et G.Comi: Microbiologia Applicata alle produzioni alimentari (2007, Aracne Editrice).

A.A.V.V.: G.Comi e L.Iacumin Alimenti di origine animale e prodotti ittici in “Microbiologia degli Alimenti” G. Gobetti, M.Vincenzini, G.A.Farris, E.Neviani eds. (Ambrosiana Editrice Milano, 2012).

mode

Classes in the teaching room by the support of digital material. Practical teaching to give laboratory experiences and achieve analytical techniques as well as experimental skills.

classRoomMode

For classroom lectures, both in presence and on streaming modes. It is not mandatory but highly suggested to attend the experimental activities in the laboratory.

bibliography

Alakomi, Hanna-Leena and Salo, Satu. "1 Microbiological quality and safety – a general overview". Microbiology of Food Quality: Challenges in Food Production and Distribution During and After the Pandemics, edited by Elias Hakalehto, Berlin, Boston: De Gruyter, 2021, pp. 5-10

Arienzo, Alyexandra, Valentina Gallo, Chiara Fanali, and Giovanni Antonini. 2022. "Introduction to the Special Issue: Microbiological Safety and Quality of Foods" Foods 11, no. 5: 673

Elkhishin MT, Gooneratne R, Hussain MA. Microbial safety of foods in the supply chain and food security.
Adv Food Technol Nutr Sci Open J. 2017; 3(1): 22-32