Functional foods (2009/2010)

Course code
4S02763
Name of lecturer
Franco Dellaglio
Coordinator
Franco Dellaglio
Number of ECTS credits allocated
6
Academic sector
AGR/16 - AGRICULTURAL MICROBIOLOGY
Language of instruction
Italian
Location
VERONA
Period
2nd Semester dal Mar 1, 2010 al Jun 15, 2010.

Lesson timetable

2nd Semester
Day Time Type Place Note
Monday 3:30 PM - 5:30 PM lesson Lecture Hall H  
Tuesday 9:30 AM - 11:30 AM lesson Lecture Hall L  

Learning outcomes

The course aims at giving the basic knowledge on functional foods, i.e. the food products having peculiar nutritional properties and which can positively influence the physiological well-being and the health of man. Moreover, information will be provided on the relationships occurring among host, gut microbiota and food.

Syllabus

The food pyramids. Classes of functional foods and specific health indications. Chemical and biological composition of food and their impact on the physiology of the individual. Probiotics and prebiotics in the prevention of diseases and in the maintenance of the well-being. The food integrators. Food choices: omnivores, vegetarians and vegans. Scientific evidences of the relation between nutrition and health. The gut-brain axis. Microbiology of the gastro-intestinal tract. Ecological and methodological aspects of the characterization of bacterial communities. Basic concepts of the gastro-intestinal immune system. Cellular homeostasis and physiological balance of the body.

Assessment methods and criteria

No in itinere tests are planned. The final examination will be oral.