Ateneo - UPO

- Regulatory framework in Europe and Italy (food supplements, botanicals, novel foods, food enriched with vitamins and minerals, labelling, nutritional and health claims) - Bioactivity and bioactive compounds - Nutraceutical and nutrigenetic/nutrigenomic studies: cases study - Bioactive compounds: cases study - Botanicals - Food supplements: classification - Claims: examples of labels - Sustainable alternative techniques for extraction/fractionation/sanitization; formulation strategies - Bioaccessibility and bioavailability - Food, food supplements and ingredients design: strategies. Stability and shelf life studies.

The slides and material used during the course will be provided by the Teacher. Free-access web sites (EFSA, Italian Health Ministry, EU Commission) .

The course aims to complete the skills related to the knowledge in Food Area. The themes correlated to the bioactivity of natural compounds from foods, especially those already used in the formulation of food supplements and functional foods, the regulatory framework regarding these products, the “claims” of food and food supplements as well as the botanicals criticisms will be the core subject of the Course. Some case studies (from EFSA data base) and some labels will be discussed in class, in order to improve the knowledge of students in this area. The course will round out the student's knowledge regarding the conception, formulation, and stability assessment of ingredients, foods, and supplements, providing practical technical skills aimed at successful entry into the chemical-technological and food industry workforce.

To fully understand the topics and case studies, it is recommended to have prior knowledge of the concepts covered in courses on Organic Chemistry, Biochemistry, Food Chemistry/Food Products, Nutrients Chemistry and Principles of Nutrition, and Pharmacognosy and Medicinal Plants.

The teaching method involves lectures on key topics in the field, complemented by in-class discussions of specific case studies. These case study discussions—designed to foster a critical, practical understanding of the subject matter—will enable students to independently apply the concepts learned and gain further expertise in the sectors of functional foods and dietary supplements. The instructor will utilize the "flipped classroom" approach for the discussion of selected case studies.

Considering the complexity of the theme as well as the high interest of industry (or regulatory board) towards this field, the teacher 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. The course takes time to study in addition to the lessons, in order to improve the capacity to manage this field deepening the topics. 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.

Assessment is based on a written exam covering the course topics. The exam consists of a series of multiple-choice questions (1 point each for a correct answer; no points deducted for incorrect answers) and two open-ended questions (8 points each), which the student must answer concisely yet comprehensively. Both the multiple-choice and open-ended questions cover various parts of the course. Regarding the open-ended questions, the task may also involve a critical discussion of a supplement or food label, relating to the topics covered. A passing grade (at least 18/30) is required to pass the exam.

Regulatory framework in Europe and Italy (food supplements, botanicals, novel foods, food enriched with vitamins and minerals, labelling, nutritional and health claims) Definition of the bioactivity of some compounds (also those obtained from wastes/by-products and biomasses), useful to design and formulate new ingredients, foods (included food for peculiar use), functional foods or food supplements. Discussion of some nutraceutical- and nutrigenetic/nutrigenomic-based studies. Examples of bioactive compounds from plants, fungi, animal, microalgae, prebiotics and probiotics. Botanicals and regulatory framework. Classification of food supplements (discussion about different classes for different health targets). Examples of health claims and claims for botanicals (case studies). Examples of labelling and criticisms. Discussion about sustainable alternative techniques for the extraction/fractionation/sanitization; formulation strategies (e.g. microencapsulation). Bioaccessibility and bioavailability and test for their measurement (INFOGEST, SHIME; CACO2, in vitro, in vivo methods). Food and ingredient design: new strategies for the calories reduction, reduction of sucrose, reduction of salt, reductio of lipids. Valorization of “new ingredients”. Functional foods and enriched foods: examples of labelling and discussion of some claims. Food supplements formulation. Shelf life assessment. Gender mainstreaming: approaches to grant equal benefits in actions and activities for women and mens and for eliminating gender inequalities, also giving practical examples and selected cases study.

By the end of the course, students will be expected to demonstrate an understanding and mastery of advanced, specialized knowledge regarding functional foods, novel foods, botanicals, and dietary supplements, thereby gaining a holistic and critical technical perspective on the sector. Furthermore, they will acquire detailed knowledge of the regulatory framework governing labeling, dietary supplements, fortified foods, and botanicals at both national and European levels. Finally, they will be able to handle labeling requirements and interpret nutrition and health claims—complementing the knowledge gained in other food-related courses—and will understand best practices for formulating dietary supplements and health-oriented foods, as well as how to assess their intrinsic quality and stability.