- Docente: Vincenza Andrisano
- Credits: 4
- SSD: CHIM/10
- Language: English
- Moduli: Maria Laura Bolognesi (Modulo 1) Vincenza Andrisano (Modulo 2)
- Teaching Mode: Traditional lectures (Modulo 1) Traditional lectures (Modulo 2)
- Campus: Rimini
- Corso: Single cycle degree programme (LMCU) in Pharmacy (cod. 5987)
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from Feb 28, 2025 to Mar 21, 2025
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from Mar 28, 2025 to May 09, 2025
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
GENERAL PART
Functions of food. Classification of food principles and nutrients. Definition of nutraceuticals.
Inorganic nutrients: Water and minerals – chemical and physical characteristics, food sources.
Organic nutrients:
- Carbohydrates: Classification, chemical and physical characteristics, main carbohydrates in food, carbohydrates as nutraceuticals.
- Proteins: Chemical and physical characteristics, proteins and amino acids in food, classification of proteins, proteins as nutraceuticals.
- Lipids: Chemical and physical characteristics, classification, lipids in food, lipids as nutraceuticals.
COMPOSITIONAL ANALYSIS OF FOODS
Sample preparation and analytical methods for macronutrients (lipids, proteins and amino acids, carbohydrates, and dietary fibers) and micronutrients with nutraceutical properties (vitamins, polyphenols) in food.
Total and selective determination, method validation. Targeted and untargeted analysis.
Practical problems and solutions.
Readings/Bibliography
S. Suzanne Nielsen, Food Analysis, Springer Science ed. (New York Dordrecht Heidelberg London) 2014
Teaching methods
Lectures in presence
Assessment methods
The learning verification test is oral. It aims to evaluate the level of knowledge, a) of the basic composition of foods b) what are nutraceuticals c) sample preparation and analytical methods for macro and micro-nutrients in foods
Teaching tools
Slides and videos available on Virtuale
Office hours
See the website of Vincenza Andrisano
See the website of Maria Laura Bolognesi
SDGs
This teaching activity contributes to the achievement of the Sustainable Development Goals of the UN 2030 Agenda.