INTRODUCTION OF BIOLOGY AND BIOCHEMISTRY

The course aims to provide students with knowledge about nutrition from a biochemical point of view, therefore both as a source of macro and micronutrients useful for the structuring of body tissues and a source of energy for vital processes, and as a source of protective and harmful macromolecules to the body; it also aims to deepen the metabolic aspects related to the use of nutrients, so that the student reaches the scientific-cultural objectivity necessary to address the problems relating to food preparation, nutritional assessment of diets and critical issues in the inspection and distribution of food.

The course includes 35 hours of frontal lessons and 42 hours of exercises. The first module (elements of biology) held by Prof. Ignazio Barbagallo consists of 14 hours of frontal lessons and 28 hours of exercises. The second module (elements of biochemistry) held by prof Luca Vanella consists of 21 hours of frontal lessons and 14 hours of exercises.

The teaching methods used, in order to acquire basic knowledge of the principles of biology and nutritional biochemical constituents, mainly involve the frontal presentation of the topics in power point format by the teacher. In-depth seminars, reports, papers and individual researches carried out directly by the students will be agreed, with the integration of didactic material of a scientific nature which must include updates and useful applications for the continuation of the course of study.

If the teaching is given in a mixed or remote way, the necessary changes may be introduced with respect to what was previously stated, in order to comply with the program envisaged and reported in the syllabus.

Elements of biology: recalls on eukaryotic cell (animal and plant), prokaryotic, membranes, organelles, bioenergetics and metabolism. Enzymes and enzymatic activities related to the body's demands. Biological macromolecules of food interest: proteins, lipids, sugars and their transformation. Digestion, intake, distribution and processing of nutrients, metabolic specialization of organs and tissues, regulation of metabolism and management of energy reserves in the alternation of meals and fasting. Free radicals and oxidative stress; foods as antioxidants: enzymatic and non-enzymatic antioxidant defense systems by the body, foods as a source of xenobiotics, hints on their biochemical disposal by the body.

1. Biochimica degli alimenti e della nutrizione, Ivo Cozzani,Enrico Dainese ,PICCIN
2. Basi molecolari della nutrizione-Giuseppe Arienti, PICCIN
3. Biochimica della nutrizione- Ugo Leuzzi,Ersilia Bellocco,Davide Barreca -Zanichelli

4. Fondamenti di Biochimica, D. Voet, J.G. Voet, Zanichelli
5. Biologia, David Sadava et al, Zanichelli