B2958 - Food Chemistry and Nutraceuticals

Learning outcomes

At the end of the course the student has chemical-technological skills on functional foods, medicinal foods, food supplements and nutraceuticals. The course allows the student to deepen the chemical composition of secondary metabolites with particular attention to their nutraceutical properties. In particular, the student acquires knowledge on the mechanism of action prevalent in the methods of preparation of nutraceutical products.

Course contents

The course provides the student with an introduction to Food Chemistry:
- chemical aspects related to macronutrients, micronutrients and non-nutritional components.
- food groups: chemistry of meat, fish, eggs; milk and derivatives; cereals, tubers and derivatives; legumes; fruits and vegetables; fats.
Particular relevance will be given to case studies of the non-nutritional component of foods aimed at the preparation of nutraceuticals.
Part of the course is dedicated to the applications of nutraceuticals in human health, taking into consideration various topics that can be the subject of advice in pharmacy.

Readings/Bibliography

Mannina Luisa, Daglia Maria, Ritieni Alberto: la chimica degli Alimenti - Nutrienti e Aspetti Nutraceutici, CEA - Casa Editrice Ambrosiana

Paul M. Dewick: Chimica, biosintesi e bioattività delle sostanze naturali. Piccin

Ramesh C. Gupta, Rajiv Lall, Ajay Srivastava: Nutraceuticals – Efficacy, Safety and Toxicity – 2nd Edition – Elsevier

Teaching methods

Theoretical lessons

Assessment methods

Oral examination

Teaching tools

Lecture slides

Office hours

See the website of Laura Beatrice Mattioli