Ateneo - UPO

- Chemistry of amino acids, proteins, carbohydrates and lipids: deepening on the peculiarities correlated to the food area
- Vitamins, minerals and polyphenols
- Definitions: food product, ingredient, processed food, regulatory framework
- Chemical composition of foods: principal and minor compounds
- Bioactive compounds in foods and basics of nutraceuticals
- Food industry and food technology: food processing and Mild technologies
- Definition of NOAEL and DGA, toxicological studies and Risk Assessment
- Improvement agents (food additives, enzymes, flavouring compounds): classification and case studies
- Antinutritional compounds, contaminants and residues in food: classification, examples and case studies

Suggested books:
* CHIMICA DEGLI ALIMENTI, a cura di A. Martelli, P. Cabras. Piccin Editore
* Chimica degli alimenti, P. Cappelli, V. Vannucchi, Zanichelli Editore
* La chimica e gli alimenti – nutrienti e aspetti nutraceutici, a cura di L. Mannina, M. Daglia, A. Ritieni, Casa Editrice Ambrosiana
* Principi di chimica degli alimenti - Cappelli, Vannucchi. Seconda edizione, Zanichelli editore, 2024
* La Chimica degli alimenti, T.P. Coultate, Zanichelli Editore
* Chimica degli Alimenti – Conservazione e trasformazioni, P. Cappelli & V. Vannucchi, Zanichelli Editore
* TOSSICOLOGIA, a cura di C.G. Galli, E. Corsini, M. Marinovich. Piccin Editore, 2003
* Biotecnologie Alimentari, C.Gigliotti, R.Verga. Piccin Editore.
* Gazzette Ufficiali Italiana ed Europea (e supplementi)

For insight into the topic of food chemistry:
*Belitz, Grosch, Schieberle “Food Chemistry”, Ed. Springer (IV Edition)
For insight into the topic of Toxicology:
Food Toxicology. W. Helferich, C. Winter Editor. CRC Press, Boca Raton Florida, 2001
Food Biotechnology:
*C.Gigliotti, R.Verga: Biotecnologie Alimentari, Ed. Piccin Padova.

Slides and other material provided by the Teachers on the DIR platform

The course aims to provide basic knowledge concerning) i) basic chemical knowledge on molecules and macromolecules in foods, also concerning vitamins, minerals, polyphenols and other minor compounds; ii) the basic knowledge on food technologies for food sanitization, processing, also considering Mild Technologies, biotechnologies and new sustainable approaches; iii) the chemical composition and nutritional value of the food and iv) the knowledge on chemistry and usefulness of the main food additives, processing aids, flavourings and enzymes. Moreover, the course will take into account v) the main contaminants (natural and induced by technology) and residues (veterinary drugs/pesticides) in foods also describing their chemical structures, toxicological aspects and the "food risk" correlated to their presence in diet. Another aim will be to transfer a general basic knowledge on the regulatory framework in food and nutrition area.
Particular emphasis will be given to the description of the main bioactive compounds in "functional foods” and ingredients used also for the formulation of dietary supplements and "nutraceuticals", in order to provide the student a broad knowledge in the field.
The knowledge gained from the course will be useful to the students in Chemistry and Pharmaceutical Technology to manage the food production and analysis, as well as to formulate ingredients for functional foods, dietetics for particular use (ADAP) and food supplements.
Final aim of this course is to give to the student autonomy in evaluation of the quality of foods through the acquired knowledge. Critically applying this knowledge, the student will be able to manage the production and the analysis of foods, improving the capacity to design new ingredients for functional foods, for food dedicated to special medical uses and for the food supplements.

We recommend the acquisition of knowledge about the courses of Organic Chemistry and Biochemistry, fundamental for the understanding of the lessons of this course.

The teaching method used provides lessons on the main topics of the field, completed by the discussion of particular case studies. The discussion of the case studies, aimed at concretizing the student's understanding of the issues by a critical view, will allow the student to independently apply the acquired notions. Specific seminars may be organized in collaboration with teachers and industry experts.
Videos will be used to improve the discussion of some topics.

Considering the complexity of the themes as well as the high interest of industry (or regulatory board) towards this field, the teachers will try to discuss deeply the case studies, discussing the most critical sides of the themes in an interactive way with the class. Questions or suggestions by the students will be welcomed, in order to deeply discuss together the case studies.

Students with physical disabilities, Learning Disabilities or Special Education Needs can request specific services and tools via the Staff Sviluppo e Coordinamento Carriere e Servizi alle Studentesse e agli Studenti, consulting the University webpage: https://www.uniupo.it/en/services/services-students-physical-or-learning-disabilities

Students with disabilities, learning disabilities or special education needs, once they have contacted the University Staff, can refer to the tutor in charge of the course to define the examination modalities, concerning academic aspects.

The assessment of the learning is based on the elaboration of a written Test including two parts.
The first part is structured as follows:
- identification/writing of 4 structural formulas of compounds analyzed during the course, identifying the chemical class and the main functions of the molecule. For each correct answer will be assigned up to 1.5 points, for a total of 6 points;
- resolution of 4 multiple choice questions. For each correct quiz a maximum of 1 point will be assigned, for a total of 4 points.
The maximum score will be acquired only in the case of completely correct answers. In case of partially correct answers, the score will be reduced. No penalties will be applied (negative score). The maximum score obtainable in this first part of the Test is 10.
The second part involves the elaboration of answers to "open" questions, in which the student will demonstrate the deepening of the study, the capacity to understand the topic to be developed, the ability to connect different aspects of the program and to have a vision overview of the requested topic. 3 different questions will be proposed, for each question a maximum of 8 points will be assigned, depending on the degree of completeness of the answer. The maximum score obtainable in the second part of the Test is 24.

The first part of the Test will allow to evaluate the basic knowledge of the student. The elaboration of the open questions will allow to understand not only the general knowledge of the requested topic, but also the level of achieved skills (for example, the ability to extrapolate, interpret and critically process the information contained in a food label).

In order to have access to the correction of the second part of the Test, it is necessary to gain the sufficiency in the basic knowledge (first part passed with at least 6 points out of 10). The total score achievable (first and second parts) is 34; the score acquired will be converted into thirtieths. For scores above 31 the honors will be evaluated (lode).

In the event of online evaluation (exclusively for foreseen and authorized at the central university level cases), the learning assessment will be based on an oral discussion.
The first part will involve the identification of 2 chemical formulas, briefly discussing the role and main characteristics of the substances, for a total of 10 points.
The second part of the Test will involve the elaboration of answers to "open" questions. One of the questions could be the request to discuss the label (e.g. ingredients) of a food product. 3 different questions will be proposed; for each question a maximum of 7 points will be assigned, depending on the degree of completeness of the answer. The maximum score obtainable in the second part of the Test is 21. The total score achievable (first and second parts) is 31; the score acquired will be converted into thirtieths. For the award of the honors (lode) it will be necessary to respond to an additional question and/or identify a third chemical structure.

Basic knowledge for food chemistry comprehension.
Amino acids, carbohydrates, lipids: chemical and nutritional properties. Protein and functional properties. Maillard Reactions; Mono- oligo- and polysaccharides useful in food area. Vitamins, minerals, polyphenols, Dietetic Fiber. Minor compounds in foods.

Food Chemistry and Technology
Food Industry, food technology, food processing. Food sanitization and stabilization, transformation of raw foods/materials, impact of technology on food. Advanced and novel techniques for food/nutraceutics production.
Definitions (food, ingredients, processed foods), regulatory framework.
Fruits and vegetables: bioactive compounds (examples); chemical composition, processing.Preservation, Ethylene’s role, modified atmospheres. Non alcoholic beverages, fruit juices, nectars, marmalade and jams.
Plant and animal proteins. Soy, pulses and derived foods: composition, bioactivity and innovative application.
Cereals, proteins and celiac disease. Minor cereals and pseudo-cereals. Flours, semolina, bread and pasta. Bakery products. Starch, HGCS, HMCS, HFCS. Sucrose. Honey.
Bioactive compounds from foods: case studies.
Nervine foods.
Food lipids: classification, rectification, hardening. Oxidation and thermo-oxidation. lipids deterioration. Margarine, olive oil and other oils.
Milk: composition and classification. HD milk, concentrated and powdered milk. Butter, Yogurt and fermented milks. Cheese, composition and classification.
Wine, chemical composition, alcoholic grade. Special wines. Beer, malt production, minor compound of beer.
Eggs and derived products. Meat: classification and composition, minor bioactive compounds. Homogenized and lyophilized meats. Fish and Fish products.
Water.

Food Additives, contaminants and residues
Quality and safety of foods, toxicity, Risk assessment (NOAEL; DGA). EU’s regulatory framework. Food colours; sweeteners (bulk or intensive): classification, properties, examples.
Other Additives (classification and case studies). Flavourings and Enzymes.
Classification of undesired contaminants in foods. Adverse reactions.
Antinutritive compounds. Natural toxins (from plant, bacteria, fungi, algae and microalgae, fish). Microbiological diseases.
Food allergens. SO2. Biogenic amines in foods. Food parasites (Anisakis). Technological contaminants: examples. Heavy metals.
Residues (pesticides, products for plant protection, veterinary drugs).
Environmental contaminants; contaminant from packages.
Endocrine disruptors.
Web resources.

At the end of the course the students will demonstrate the acquisition of basic knowledge, as well as specific and advanced knowledge, relating to the composition of foods, the basic principles of their production, the relative regulatory framework. The students will know the main technologies and unit operations useful for microbial stabilization, conservation, food processing, as well as the production of useful ingredients in both the food and nutraceutical industrial sectors.
Furthermore, they will demonstrate a deep knowledge about the use of food additives, enzymes and flavorings, as well as to know the main food contaminants. The students will be able to plan the formulation of food products (ingredient, food or food supplement), as well as manage their label and define their nutritional and caloric profile.
Finally, an appropriate technical language will be acquired, permitting to interface with other professional figures (medical doctors, dieticians, pharmaceutical and food technologists).