Ateneo - UPO

- Chemical composition of foods: principal and minor compounds
- Description of the main types of foods, their processing and correlated molecular transformations
- Bioactive compounds in foods and nutraceutics
- Food additives
- Contaminants and toxic compounds in foods

Suggested books:
* CHIMICA DEGLI ALIMENTI, a cura di A. Martelli, P. Cabras. Piccin 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
* Chimica degli alimenti, P. Cappelli, V. Vannucchi, Zanichelli Editore
* 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.
* Italian and European Official Journals (and supplements)

For insight into the topics (English language):
*Belitz, Grosch, Schieberle “Food Chemistry”, Ed. Springer (IV Edition)
*Food Toxicology. W. Helferich, C. Winter Editor. CRC Press, Boca Raton Florida, 2001
* Scientific literature cited in the slides.

Slides and other material provided by the teacher through the DIR platform.

The course aims to provide basic knowledge concerning the chemical composition and the nutritional value of foods, the impact of processing on the quality ant the properties of derived products, the chemistry and usefulness of the main food additives, food processing aids and flavorings. Moreover, the course will take into account the main contaminants (natural and induced by technology) and residues (veterinary drugs/pesticides) in foods. Another aim will be to transfer a basic knowledge on the regulatory framework in food and nutrition area. Particular emphasis will be given to the description of bioactive compounds in foods and food ingredients useful for the formulation of dietary supplements and "nutraceuticals", in order to provide the student a broad knowledge in the field.
The acquired knowledge will be useful to the students in Pharmacy not only to manage and dispense foods, food supplements and "diet products" in Pharmacy, but also to gain necessary tools to keep themselves updated, to suggest correct nutritional information to the customers, to develop communication skills in the transfer of key information, and to demonstrate ability to solve doubts related to correct eating styles, overall evidencing autonomy of judgment, professionalism and competence.

Although no official prerequisites are required, the acquisition of knowledge about the courses of Organic Chemistry and Biochemistry, fundamental for the understanding of Food Products lessons, are recommended.

The teaching method used provides ex-cathedra lectures given by the teacher, complemented by class discussion of case studies, therefore expecting to establish an interactive approach with the class. The discussion of selected case studies is aimed to improve the capacity to critically understand the arguments correlated to the course, permitting to the student to acquire in autonomy the knowledge object of the course, although under the guide of the teacher. Specific seminars could be organized in cooperation with external Teachers and experts in the field.
Videos will be provided to improve the discussion of specific topics.

Some parts of the program, in particular related to milk and dairy products, vegetable oils, intolerances and allergies, and meat bioactive compounds will only be mentioned, as they are already included in the program of the course “Foods for particular nutritional uses e new services in pharmacy”. The complementary study of the two subjects is therefore recommended.

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 simulation of an advice from a client to the pharmacist and/or 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.

Chemical composition of foods and principles of food technology.
Vegetal foods: general characteristics and composition of fruit and vegetables.
Bioactive compounds in vegetal foods: discussion of some examples (lycopene, resveratrol, rosmarinic acid, capsaicin, sulforaphane).
Phytochemicals and antioxidant compounds: nutritional and technological aspects, functional foods.
Polyphenolic compounds: chemical structure and chemical classes, general characteristics and bioactivity, enzymatic browning
Minimal processed foods and fourth range products (ready-to- eat fresh-cut vegetables), preservation, fruit juices and nectars, jams, marmalades and jellies.
Vegetable proteins: soy and derived products, bioactivity, other legumes, innovative applications.
Cereals: general characteristics, chemical composition and bioactive compounds.
Classification of wheat proteins. Gluten.
Pseudocereals.
Products derived from cereals: flour and semolina, decortication, bread and bakery products, pasta.
Sugar (sucrose): sugar from cane and beet, characteristics of different commercial sugars, policosanols.
Glucose syrups.
Honey and hive products.
Food lipids: classification, production, rectification, hardening. Lipid deterioration (outline). Margarine, olive oil and other fruit and seed oils.
Dairy products (milk, yogurt, cheese, butter): outline.
Alcoholic beverages. Wine: vinification, chemical composition, alcohol content. Special wines, brandies and liqueurs. Beer: composition and preparation technology.
Nervine foods: cocoa, coffee and tea.
Meat: characteristics and preserved products. Minor bioactive compounds of meat and nutritional significance. Fish products: composition and minor compounds. Eggs: structure, classification and composition, egg products.

Additives, contaminants and residues
Food quality and safety. Risk assessment, toxicity, NOAEL, ADI, technology and field of use.
Categories of additives: dyes, sweeteners, preservatives, antimicrobials, antioxidants, stabilizers, thickeners, gelling agents, emulsifiers, flavor enhancers and other additives.
Technological adjuvants and extraction solvents.
Flavourings and Enzymes (outline).
Undesired contaminants in foods. Adverse reactions.
Anti-nutritional and toxic factors, food allergens, biogenic amines, mycotoxins, toxic compounds from technological processing, heavy metals, residues (from pesticides, products for plant protection, veterinary drugs), environmental contaminants, contaminants from packages.

At the end of the course 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. Furthermore, they will demonstrate the knowledge about the use of food additives, enzymes and flavorings, as well as to know the main food contaminants. Studentswill be able to discuss the formulation of food products, as well as their label, possibly advising the use of a particular food or ingredient. Finally, students will demonstrate the acquisition of the knowledge necessary to define the nutritional and nutraceutical profile of food products, in addition to the other teachings followed in the food area.
An appropriate technical language will be also acquired, permitting to interface with other professional figures (medical doctors, dieticians, pharmaceutical and food technologists).