72710 - Food and Nutrition Biochemistry

Learning outcomes

The students know the features of the constituents of food of animal origin, their relationship with metabolism and the biochemical transformations during production and storage; students are able to apply the acquired knowledge to assessed feeding systems, in the perspective of food quality and safety. The students know the biochemical bases of nutrition, namely the biochemical features of nutrients, the molecular mechanisms involved in the uptake and utilization of nutrients and the possible interactions nutrients-genome; the students are able to critically apply the acquired knowledge to biotechnologies of animal nutrition.

Course contents

The course is devided in two parts of 24 hours each.
Dott.ssa Trombetti will teach "Food biochemistry"; dott. Nesci will teach "Biochemical basis of nutrition".

Food biochemistry. Chemical structure, properties and functions of foodstuff constituents: water, inorganic salts, lipids, glucides, proteins and vitamins. Composition and nutritive value of raw foodstuffs: milk and dairy products, meat, fishing products, eggs and honey. Chemical-biochemical changes in food nutrient composition. Chemical and biochemical parameters as animal origin food quality indices.

Biochemical basis of nutrition. Uptake, digestion and metabolism of nutrients (glucides, lipids, proteins, nucleotides, iron, zinc, calcium) in animals: an overview. Molecular mechanisms involved in nutrient uptake and utilization. Enzyme regulation in digestion. Nutrient pathway in monogastric and polygastric animals. Metabolic impact of ethanol and other discretionary food. Non-nutrients and anti-nutrients: molecular structures and biochemical implications.

Readings/Bibliography

• CABRAS P., MARTELLI A. "Chimica degli alimenti" Piccin, Padova.
• CAPPELLI P., VANNUCCHI V. "Chimica degli alimenti. Conservazione e trasformazione", Zanichelli, Bologna
• COZZANI I., DAINESE E. "Biochimica degli alimenti e della nutrizione", Piccin, Padova
• GIGLIOTTI C., VERGA R. "Biotecnologie alimentari", Piccin, Padova
• LEUZZI U., BELLOCCO E., BARRECA D. "Biochimica della nutrizione", Zanichelli, Bologna
• NELSON David L., COX Michael M. "I principi di biochimica di Lehninger" settima edizione, Zanichelli, Bologna
• Appunti delle lezioni e bibliografia specifica

Teaching methods

Theoretical lessons and practical activities. Seminars could be requested from students to deep arguments of specific interest.

Assessment methods

1) Procedures concerning the evaluation of the students
The exam consists of an oral exam.
The oral exam aims at verifying the developed knowledge and the skills in applying them. Special attention is drawn to critical and logical thinking and to properly explaining skills.

2) Procedures concerning the booking and dates of exam sessions
Students can book exam only through online procedure at web site AlmaEsami: (https://almaesami.unibo.it/almaesami/welcome.htm).
Student who fails the examination may take it again at least three weeks after the previous attempt.

Teaching tools

Projector, slides, computer, laboratories and specific instruments.

Office hours

See the website of Fabiana Trombetti

See the website of Salvatore Nesci