Corso di laurea in Scienze Biologiche (L-13)

In line with the educational objectives of the BSc, the course will provide the student with basic knowledge of the chemical composition of foods and their functional properties in nutrition. It will provide the basics of hormonal signalling underlying hunger and satiety. It will compare different diets and dietary recommendations, both Italian and worldwide. It will highlight the relationship between food quality and mode of cultivation. The study of food properties will be enriched by the analysis of food supplements and their European regulation.

This course contributes to achieve the educational objectives of the Security Council in accordance with the professional profiles and employment opportunities foreseen (cfr. CDS HIS card, annex A4a , A2a). This course contributes to the educational objectives of area 05.

KNOWLEDGE AND UNDERSTANDING: Acquisition of theoretical knowledge on the role of macro- and micronutrients in human nutrition, basic principles of food science, dietary regimens indicated by guidelines.

APPLICATION KNOWLEDGE AND UNDERSTANDING: Acquisition of multidisciplinary application skills for biological analysis: Biochemical and chemical-analytical methodologies. Acquisition of skills for structuring dietary regimens according to guidelines.

AUTONOMY OF JUDGEMENT: Acquisition of autonomy of judgment in the evaluation, processing and interpretation of laboratory experimental data and application of laboratory safety guidelines.

COMMUNICATIVE SKILLS: Acquisition of appropriate skills for the presentation of data acquired during practical activities. Ability to work in groups to draft a theoretical dietary regimen.

LEARNING SKILLS: Developing autonomous learning skills and self-assessment of one's own preparation, apt to undertake subsequent courses with a high degree of autonomy

Translated with www.DeepL.com/Translator (free version)

• Nutrition, nutrients, food
• Macronutrients (Macromolecules from a nutritional point of view)
• Hunger and satiety
• Dietary recommendations / diets / food pyramids
• From population to individual
• Nutritional properties of food (Regulatory labelling, Nutri-forms, Cooking methods)
• Supplements, novel foods, superfoods, nutraceuticals and functional foods
• Food quality and cultivation methods

PRACTICAL ACTIVITIES

• Extraction and spectrophotometric analysis of total proteins foods (BCA method)
• Qualitative and quantitative analysis of vitamins and bioactive compounds from fruit juices and food supplements

The course consists of 24 hours of lectures and 16 hours of laboratory exercises. Theoretical lectures are optional, and laboratory exercises are compulsory. Attendance at laboratory exercises must not be less than 75% of the hours scheduled for this activity. The slides presented during lectures and the protocols related to the laboratory activities are provided to students in the online teaching materials.

Provisional dates of frontal lessons:

Polo Teologico (via XX Settembre 83) in Aula Magna

April 1 9-11 a.m.

April 3 9-11 a.m.

April 8 9-11

April 10, 9-11

April 15 9-11

April 29 9-11

May 6 9-11

May 8, 9-11

May 13, 9-11

May 15, 9-11

May 20, 9-11

May 22, 9-11

May 29, 9-11

June 03, 9-11

June 05, 9-11

Materials necessary for conducting the exam will be provided on the moodle.

Lab informatic (classroom 4, via Accademia Albertina)

May 14 2-6 p.m.

May 16 9 a.m.-1 p.m.

June 09 2-6 p.m.

June 11 2-6 p.m.

Biochemistry lab (via Accademia Albertina)

May 26 2 - 6 pm

May 27 9 - 13

May 27 2 - 6 p.m.

May 29 2 - 6 p.m.

The final examination is a written test based on questions regarding the complete syllabus. Similar questions to examination questions are provided to students as online learning materials for a self-evaluation. The questions are one per chapter of the program and the evaluation is on a percentage basis compared to 15/15. Exam duration: 60 minutes.

The work on the informatic laboratory is part of the exam and it will be evaluated for 15/15. The final note will be given by the sum of the two evaluations.

Teaching materials (lecture slides, in-depth scientific articles, etc.) related to the teaching are made available before the lectures on Moodle platform. As for the practical part of the teaching, laboratory protocols are provided during the experiments and handouts uploaded to Moodle at the end of the activity, so as to include the data obtained in the experiences conducted by the different groups of students/students.

Students/students are reminded to register for teaching on the Moodle platform so that they can consult the teaching materials and receive any timely communications.
In addition, the lecturer makes himself/herself available to answer any doubts related to the topics of the lectures or laboratory activities by appointment via email (stefano.dalessandro@unito.it)