Università Roma Tre

This course provides basic knowledge relating to the qualitative and quantitative composition and nutritional properties of plant-based foods and their derived processed counterparts. In particular, the course provides 1) an overview of the plants used for human nutrition and their use for the preparation of food products, with an outline of the influence of processing processes on the nutritional properties; 2) an in-depth picture of the main nutrients, aromas and other substances useful for human nutrition present in food of plant origin; 3) a summary of the anti-nutritional factors, allergens and toxic compounds present in some foods of plant origin.