PRINCIPLES OF NUTRITIONAL BIOTECHNOLOGY

Academic Year 2025/2026 - Teacher: GIUSEPPE GROSSO

Expected Learning Outcomes

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

Course Structure

Face-to-face lessons.

Information for students with disabilities and/or DSA

To ensure equal opportunities and in compliance with current laws, interested students may request a personal interview in order to plan any compensatory and/or dispensatory measures, based on educational objectives and specific needs.

It is also possible to contact the CInAP (Active and Participatory Integration Center - Services for Disabilities and/or DSA) contact teacher of the Department.

Required Prerequisites

As required by the study course.

Attendance of Lessons

As required by the study course.

Detailed Course Content

Nutrition and Global Health

Guidelines and recommendations for proper nutrition

Non-nutrients: polyphenols

Foods: meat

Foods: fish

Foods: milk and dairy products

Foods: fruit and vegetables

Foods: nuts

Foods: whole grains

Foods: legumes

Foods: eggs

Foods: alcohol

Drinks: coffee and tea

Food patterns: Mediterranean diet

Textbook Information

Texts and slides provided by the docent.

Nutrizione Umana Rivellese II Edizione IDELSON GNOCCHI

Course Planning

	Subjects	Text References
1	Please refer to the course outline.

Learning Assessment

Learning Assessment Procedures

In-depth 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

Classification of polyphenols, meat consumption and risk of chronic diseases.

VERSIONE IN ITALIANO

Degree Course in

Biotechnology