PRINCIPLES OF NUTRITIONAL BIOTECHNOLOGY

Academic Year 2025/2026 - Teacher: JUSTYNA GODOS

Expected Learning Outcomes

The course aims to provide the basic notions of human nutrition, with specific reference to the main characteristics of food, nutritional principles and their relationship with human health. The course also includes the main indications of the guidelines for a healthy adequate nutrition.

Course Structure

Frontal lessons.

Information for students with disabilities.

To guarantee equal opportunities and in compliance with the actual regulation, students can ask for a personal interview in order to plan compensatory and / or dispensatory requests, based on the didactic objectives and specific needs.

It is also possible to contact the Department CInAP (Center for Active and Participated Integration - Services for Disabilities and / or SLD) referee.

Required Prerequisites

As required by the study course.

Attendance of Lessons

As stated in the regulation document of the study course.

Detailed Course Content

Nutrition and global health
Guidelines and recommendations for proper nutrition
Polyphenols
Food groups: Meat (beef, pork, sheep) and fishery products
Food groups: Milk and derivatives
Food groups: Eggs
Food groups: Vegetable
Food groups: Cereals and derivatives
Food groups: Legumes and nuts
Food groups: Fruits and vegetables
Alcohol
Beverages: coffee and tea
Mediterranean diet

Textbook Information

Material provided by the teacher.

Course Planning

	Subjects	Text References
1	Please refer to the course content

Learning Assessment

Learning Assessment Procedures

Tests during the course, final written and oral exam. The written exams will consist of multiple choice questions on specific topics. The oral exam will consist of general questions on the contents of the entire course.

Examples of frequently asked questions and / or exercises

Polyphenol classification, meat consumption and risk of chronic diseases.

VERSIONE IN ITALIANO

Degree Course in

Biotechnology