Educational Objectives The educational objectives of the Chemistry and Introductory Biochemistry course are aimed at providing Dietetics students with fundamental knowledge of general chemistry, laying the necessary foundations for understanding food chemistry and biochemistry, and for acquiring the professional and clinical skills required. Knowledge and Understanding At the end of the course, students will have acquired fundamental knowledge regarding: Atomic structure and chemical bonds. Solutions and colligative properties. Chemical equilibrium. Properties of acids, bases, and salts; concept of pH. Fundamentals of bioenergetics and redox reactions. Applying Knowledge and Understanding At the end of the course, students will be able to: Apply basic chemical principles. Interpret relevant chemical and physical parameters in biomedical, clinical, and laboratory contexts. Relate basic chemical knowledge to the molecular structure of organic compounds and biological macromolecules (proteins, carbohydrates, lipids). Making Judgments At the end of the course, students will be able to: Critically evaluate chemical processes underlying normal and pathological biological functions. Integrate acquired knowledge to interpret basic experimental or clinical data of chemical and biochemical relevance. Develop the ability to connect theoretical concepts to professional contexts, recognizing the importance of molecular foundations in diagnostic and care processes. Apply a scientific and rational approach to analyzing problems related to biomedical sciences in support of dietetic practice. Communication Skills At the end of the course, students will be able to: Appropriately use the basic scientific language of chemistry. Clearly and effectively communicate concepts, principles, and chemical processes, including in interdisciplinary contexts. Interact with other healthcare professionals using correct and shared terminology. Learning Skills At the end of the course, students will be able to: Develop effective study strategies for continuous learning in scientific and professional fields. Connect fundamental concepts of chemistry to subsequent courses, promoting integrated and long-lasting learning.
Course Prerequisites
In order to be able to follow this Biochemistry module successfully, the following basic knowledge is essential as essential prerequisites:
Basics of basic algebra
Properties of the powers. Exponential function and properties of exponentials
Logarithmic function and properties of logarithms
Physical quantities and S.I.
Teaching Methods
The course includes lectures supported by PowerPoint presentations and teaching materials made available to students. Activities are complemented by interactive sessions with practical exercises and self-assessment tests, aimed at promoting active participation and evaluating the level of learning.
Assessment Methods
The evaluation of the student’s knowledge of chemistry will take place through an oral examination covering the topics of all course modules. The exam result is expressed in thirtieths, on a rising scale, based on the demonstration of knowledge, appropriateness of language, and logical and coherent exposition: 18–22/30: sufficient but incomplete knowledge; 23–25/30: fair knowledge with clear exposition; 26–28/30: good knowledge, ability to explain topics with proper language and mastery of the subject; 28–30/30: excellent knowledge of topics, strong communication skills, and critical reasoning. Honors (cum laude) is awarded to students who demonstrate particularly in-depth knowledge, outstanding communication skills, and advanced critical reasoning.
Texts
«Chimica e Biochimica» - Massimo Stefani Niccolò Taddei – Zanichelli «Chimica generale, chimica organica, propedeutica biochimica» McGraw Hill "Chimica e biochimica" Samaja-Baroni PICCIN
Contents
Knowledge of inorganic chemistry.
Course Language
Italian
More information
Student Reception: Daily by appointment via e-mail emily.capone@unich.it
