Scheda programma d'esame
FOOD QUALITY MANAGEMENT AND COMMUNICATION
ANGELA TARABELLA
Anno accademico2018/19
CdSBANCA, FINANZA AZIENDALE E MERCATI FINANZIARI
Codice488PP
CFU3
PeriodoPrimo semestre
LinguaInglese

ModuliSettore/iTipoOreDocente/i
FOOD QUALITY MANAGEMENT AND COMMUNICATIONSECS-P/13LEZIONI21
ANGELA TARABELLA unimap
Obiettivi di apprendimento
Conoscenze

Course Objectives and Learning Outcomes

 

Man is the result of the long evolutionary process which has taken place in the relationship between available food, environment and genetic make-up; consequently, studies into nutrition prove to be highly complex and multi-disciplinary.

The present exam aims to describe the fundamental notions underlying the concepts of food and nutrition in the light of the systemic relations which link these two disciplines and to provide useful food for thought. In fact, eating is a mathematical equation: if daily intake exceeds an individual’s daily requirement he will gradually increase in weight and vice versa in the case of a gradual reduction in energy intake. Obviously the aim of a correct diet is to provide all the substances necessary for the metabolism to function while maintaining an ideal body weight.

The exam would also describe the different category of foodstuffs in the market and the role of the different types of nutrition label in informing the consumer and assessing product quality. In particular, we are going to examine and highlight the main characteristics, differences and informational limitations of European and North American methods of labeling. Finally, in the light of recent developments suggested in the literature, we analyze new proposals for food labeling which aim to make the understanding of product quality simpler and more immediate.

Programma (contenuti dell'insegnamento)

Diet and Nutritional Requirements

The evolution of food choices

The meaning of the term Diet

From food to nutrition principles and nutrients

Factors influencing energy balance: estination methods

Catabolic and Anabolic reactions

Energy requirements and a comparison between main extimation methods

Optimal Body Mass

Nutrition fundamentals

The macronutrients (glucides, protides and lipids)

The micronutrients (vitamins, mineral salts)

Water and some consideration about ethilic alchol

Nutrition information and the evolution of nutrition labeling

An overview on nutrition labeling

The evolution of nutrition labeling in Europe

Comparison between EU Nutrition Declaration and USA Facts Panel

Claims and other Front of Package Information

Front of Package schemes to communicate nutrition information to consumers

Nutrition and health claims

Graphical nutrition labeling

Bibliografia e materiale didattico

Libro di testo: A. Tarabella – B. Burchi (2016), Aware Food Choices: Bridging the Gap Between Consumer Knowledge About Nutritional Requirements and Nutritional Information, Springer.

The slides of the course are available on the moodle page.

Modalità d'esame

Test and oral session

Ultimo aggiornamento 03/04/2019 19:55