Logo Facoltà di Scienze Agrarie e Alimentari Università degli Studi di Milano foto
Facoltà di Scienze Agrarie e Alimentari Università degli Studi di Milano
contatti    cerca    mappa   
Nutritional evaluation of foods
Code: G-007-
Teacher:  Maria Cristina Casiraghi
Year:   
Term: 
CFU: 
CFU subdivision: Lectures: 4
Basic aims:  The course will provide the evaluation of food quality in the definition optimal dietary regimens aimed to healthy subjects.
Acquired skills:  - Food group and nutrient distribution – evaluation of the nutritional quality of foods based on coded quality indices – Evaluation of nutrient modification during technological processing
Course contents:  -Food groups: nutritional and functional characteristics -Effect of food processing on the nutritional quality of foods -Protein quality -Glycemic Index
Program:  -Food group and characteristics: - milk and dairies, eggs, meat and meat products, fish and fish products, pulses. - Cereals and cereal products - Vegetable oils, olive oil and animal fat - Alcoholic and non alcoholic beverages -Protein quality evaluation -Glycemic index -Effects of technological and domestic processing on nutritional quality of foods -Non conventional foods -Functional foods -Nutritional labelling- Health and Nutritional claims
Prerequisites:  Adequate knowledge on food constituents, cellular and body metabolism and basic human nutrition
Preparatory instructions:  not established
Learning materials:  -Class notes and research works provided by the teacher -Alimentazione e Nutrizione Umana - sez. terza: Alimenti, caratteristiche nutrizionali, analisi, controllo - F. Fidanza – G. Gnocchi Editore (1996) - Chimica degli alimenti - P. Cabras, e A.
Other info:  oral test
DOWNLOAD
Program of Nutritional evaluation of foods (pdf version)
back
  The Faculty
  How to reach us
  Undergraduate programmes
  Courses
  Teaching organization
  LLP/Erasmus for incoming students
  Contacts
Università degli Studi di Milano