Greetings from Foodland: Teaching Biochemistry to BS Students in Food-Related Courses in Italy

Autor/inn/en	Iametti, Stefania; Barbiroli, Alberto; Marengo, Mauro; Bonomi, Francesco
Titel	Greetings from Foodland: Teaching Biochemistry to BS Students in Food-Related Courses in Italy
Quelle	In: Biochemistry and Molecular Biology Education, 47 (2019) 4, S.394-403 (10 Seiten)Infoseite zur Zeitschrift PDF als Volltext Verfügbarkeit
Zusatzinformation	ORCID (Bonomi, Francesco)
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	1470-8175
DOI	10.1002/bmb.21245
Schlagwörter	Biochemistry; Science Instruction; College Students; Food; Foreign Countries; Student Attitudes; Hands on Science; Interdisciplinary Approach; Biotechnology; Elective Courses; Metabolism; Safety; Italy (Milan) + Suchen Sie Ihr Suchwort? Biochemie; Teaching of science; Science education; Natural sciences Lessons; Naturwissenschaftlicher Unterricht; Collegestudent; Lebensmittel; Ausland; Schülerverhalten; Fächerübergreifender Unterricht; Fächerverbindender Unterricht; Interdisziplinarität; Biotechnologie; Elective course; Wahlkurs; Stoffwechsel; Sicherheit
Abstract	Biochemistry has always been a mandatory topic within BS courses aimed at food science students at the University of Milan, namely: Food Science & Technology and Catering Sciences. Addressing biochemistry topics in this peculiar setting requires: (i) specific focus on topics that are seldom considered in courses offered in bio-medical curricula; (ii) close integration with other area disciplines, such as food biotechnology; (iii) ad hoc design of laboratory classes; and (iv) an array of elective courses covering specific aspects of biochemistry. In this context, for example, protein chemistry is presented by using food proteins of known structure and discussed in terms of structural features in the raw materials and of structural and chemical modifications occurring upon processing. Along the same lines, metabolic pathways and their regulation are presented starting from widespread metabolism-related issues and to issues related to food safety (including food allergies and intolerances). A similar "hands on" approach is used for laboratory classes, that cover about one third of total credits and are aimed at providing fundamental-type information by analyzing practical situations in the food chain. In spite of their inherent complexity and volume, biochemistry courses score very well with the students in mandatory anonymous surveys. Our approach to biochemistry courses seems to help the students in "visualizing" the practical implications of concepts acquired in other courses within their curricula. The students' appreciation is confirmed by the sizeable attendance to elective and specialized biochemical-themed courses. (As Provided).
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Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2020/1/01