B8276 - BIOCHIMICA E NUTRIZIONE

Learning outcomes

By the end of the course, students will have acquired knowledge and understanding of the fundamental principles of general and metabolic biochemistry. They will understand the biochemical and nutritional roles of macronutrients, micronutrients, and nutraceutical compounds commonly found in foods consumed in the human diet. Students will be able to understand and interpret biochemical and nutritional data relevant to the assessment of nutrition-related issues. They will also have developed the learning skills necessary to undertake further studies with a high degree of autonomy.

Course contents

Food and Nutrition

• Food and nutrition.
• Macronutrients and micronutrients.
• Essential nutrients.
• Food groups.
• The CREA Dietary Guidelines for Healthy Eating.

Fundamentals of Bioenergetics

• Energy value of foods.
• Nutrient and energy requirements (LARN – Italian Reference Intake Levels of Nutrients and Energy).
• Energy balance.
• Body composition and Body Mass Index (BMI).

Carbohydrates

• Structure and classification of carbohydrates.
• Monosaccharides, disaccharides, and polysaccharides of nutritional relevance.
• Dietary sources.
• Digestion and absorption.
• Metabolic functions.
• Glycaemic index and glycaemic load.
• Dietary fibre and gut health.

Lipids

• Simple and complex lipids.
• Saturated, monounsaturated, and polyunsaturated fatty acids.
• Dietary sources.
• Digestion and absorption.
• Essential fatty acids.
• Omega-3 and Omega-6 fatty acids.
• Dietary and endogenous cholesterol.
• Physiological functions and metabolism of lipids.

Proteins and Enzymes

• Structure and properties of amino acids.
• Structure and function of proteins.
• Enzymes: principles of biological catalysis.
• Cofactors and coenzymes.
• Dietary sources.
• Digestion and absorption.
• Nutritional quality of proteins.
• Biological value.
• Limiting amino acid.
• Protein complementation.

Micronutrients

• Fat-soluble and water-soluble vitamins.
• Major minerals and trace elements.
• Bioavailability.
• Deficiency and toxicity.

Water and Beverages

• Physiological role of water.
• Water balance.
• Alcoholic beverages: ethanol metabolism and its nutritional effects.
• Caffeine and the major bioactive compounds in stimulant beverages.

Functional Foods, Nutraceuticals, Novel Foods, and Food Supplements

• Definitions and regulatory framework.
• Nutrition and health claims.
• The European Union Register of Nutrition and Health Claims.

Readings/Bibliography

• PIGNATTI C. Biochimica della nutrizione, Società editrice Esculapio, Bologna 2025
  

• Leuzzi, Bellocco, Barreca Biochimica della Nutrizione  Zanichelli 2013

• Arienti Le basi molecolari della nutrizione Piccin 2021

• Scientific articles, position statements, and supplementary learning materials made available by the instructor through the course's Virtuale learning platform.

Teaching methods

The course is delivered through in-person lectures supported by multimedia presentations, designed to provide students with the theoretical and methodological foundations of nutritional biochemistry.

Throughout the course, practical examples and case studies related to food composition, nutrient metabolism, and nutrition and health claims will be presented, enabling students to connect biochemical principles with the field of gastronomy.

Teaching activities encourage active student participation through guided discussions, interactive sessions, and in-class quizzes designed to assess students' understanding of the topics covered.

Additional quizzes will be made available to students as self-assessment and self-directed learning tools.

All teaching materials used during the lectures will be made available through the University's Virtuale learning platform to support independent study.

Assessment methods

Assessment is based on a computer-based written examination administered through the EOL (Esami On Line) platform. The examination is taken individually on a computer.

The test consists of 31 multiple-choice questions, each with five possible answers, only one of which is correct. The questions cover the entire course syllabus and are designed to assess students' knowledge of nutritional biochemistry, their understanding of the biochemical mechanisms underlying the functions of nutrients, and their ability to apply this knowledge to the interpretation of nutritional issues.

Each correct answer is awarded 1 point, while incorrect or unanswered questions receive 0 points. The maximum achievable score is 31 points. The final grade is expressed on a 30-point scale: a score of 30 correct answers corresponds to a final grade of 30/30, while a score of 31 correct answers corresponds to 30/30 cum laude.

AI can be a useful tool to support individual study through further exploration, summaries, and self-assessment activities. With regard to learning assessment, the use of AI is prohibited during in-person examinations. Any use of AI constitutes a violation of academic integrity.


Students with learning disorders and\or temporary or permanent disabilities: please, contact the office responsible (https://site.unibo.it/studenti-con-disabilita-e-dsa/en/for-students) as soon as possible so that they can propose acceptable adjustments. The request for adaptation must be submitted in advance (15 days before the exam date) to the lecturer, who will assess the appropriateness of the adjustments, taking into account the teaching objectives.

 

Teaching tools

The course makes use of multimedia PowerPoint presentations to support the delivery of theoretical content during lectures.

Interactive quizzes are also incorporated throughout the course, both as formative assessment tools to monitor students' progress and as resources to support self-directed learning.

All teaching materials, including the lecture presentations and supplementary learning resources, will be made available through the University of Bologna's Virtuale learning platform, which serves as the primary resource for independent study and communication with students.

Office hours

See the website of Cristina Angeloni