Learning outcomes
The course aims to provide 1) the basics of the chemical composition of foods, taking into account both the nutrients and
components of food with bio-functional properties, and 2) the main laws in the area of healthy food,food supplements, and food for special medical purpose.
Course contents
Inorganic nutrients: 1) water: physical state of water in foods, water activity (aw), food stability, and mineral waters; 2)
minerals: major anions and cations, their food sources. Organic food nutrients: 1) lipids: chemical structures, lipids in
foods, lipid degradations, antioxidants; 2) carbohydrates: chemical structures, simple and complex sugars in foods,
sweeteners, soluble and insoluble dietary fibers; 3) proteins: aminoacids, structure and function of proteins in foods,
biological and nutritional value of animal and vegetable proteins, anti-nutritional factors; 4) fat- and water-soluble
vitamins: physico-chemical properties, distribution in foods.
Food and nutrition guidelines, Dietary Reference Values, EU Food Laws focusing the attention on healthy foods, food
supplements, dietetics, food for special medical purpose.
Enteral and parenteral nutrition formula.
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