BOTANIC OF THE MEDITERRANEAN DIET

Università degli Studi
"G. d'Annunzio"

Chieti - Pescara

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General Module

Course Sheet

Course code:

SAS0012C

Academic Year of enrolment:

2022

Year of supply:

2023/2024

Type of Course:

Related/Supplementary

Degree:

Course of 2nd Cycle Degree in FOOD AND HEALTH SCIENCES

Disciplinary Sector:

Pharmaceutic Biology

Is part of:

PHARMACOLOGY, TOXICOLOGY AND FOOD BOTANICS

Location:

CHIETI

Credits:

Programme Year:

Professor and Collaborators:

MENGHINI LUIGI

Cycle:

Second semester

Hours of classroom activity:

Individual study hours:

Prerequisites:

general knowledge of botany applied to MAPs

Objectives

Knowledge of traditional herbal ingredients related to area of production
Plants used in the mediterranean diet as source of nutrients and health metabolites

Contents

-chemical composition of vegetal organism
-biodiversity and chemodiversity
The Mediterranean Diet as human heritage
-metaboliti primari e secondari
-ecotipe and local varieties

Extended Syllabus

Plant domestication
Plants and environmental interactions
Chemical composition of plants used in the mediterranean diet as expression of biodiversity (chemotypes and ecotypes)
Plant ingredients in the mediterranean diet and their roles as: food, aromatics, spice and additives
Monography on selected plants most relevat for traditional use or health effects

Recommended Bibliography

notes and websites used during classes

Teaching Methods

classes and laboratory practice

Evaluation methods

Verification of learning:

Multiple-answer test (30 items, 5 answers each - only 1 correct).
Final score: 1 point for each correct answer

Università degli Studi
"G. d'Annunzio"

Chieti - Pescara

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