Ateneo - UPO

- In-depth knowledge of nutrition - 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 - Contaminants and toxic compounds in foods - Foods for particular nutritional uses, dietary foods for special medical purposes and infant formula - Dietary supplements

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 – Conservazione e trasformazioni, P. Cappelli & V. Vannucchi, Zanichelli Editore * F. Evangelisti, P. Restani: Prodotti Dietetici, 3th edition, Ed. Piccin Padova * G. Liguri e M. Stefani: Nutrizione e dietologia, aspetti clinici dell’alimentazione 2nd edition, ed., Zanichelli, Bologna * Italian and European Official Journals (and supplements) For insight into the topics (English language): *Belitz, Grosch, Schieberle “Food Chemistry”, Ed. Springer (IV Edition) * Scientific literature cited in the slides. Slides and other material provided by the teacher through the DIR platform.

The primary objective of this course is to cultivate in the prospective pharmacist the capacity to address public demand for explanations concerning foods, foods for particular nutritional uses, dietary supplements, and nutritional guidance for healthy subjects in a clear and scientifically robust manner. Students will gain essential knowledge of the chemical-nutritional composition of food and their bioactive compounds.

The acquired knowledge will be useful to the students in Pharmacy not only to manage and dispense foods, food supplements and Foods for particular nutritional uses 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.

Propaedeutic exam: Chemistry of nutrients and principles of nutrition

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.

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 (120 minutes to complete all sections). The first part is structured as follows: - identification/writing of 2 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 2 points, for a total of 4 points; - resolution of 6 true/false quizzes. For each correct quiz a maximum of 1,5 point will be assigned, for a total of 9 points; - resolution of 1 exercise about caloric/nutritional calculation, for a total of 3 points. The maximum score will be acquired only in the case of completely correct answers. No penalties will be applied (negative score). The maximum score obtainable in this first part of the Test is 16. 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 6 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 18. 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). 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).

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): chemical composition and prodution. 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. Comparison of dietary patterns. Effects of storage and processing treatments on the nutritive composition. Nutritional needs of the elderly. Nutritional needs during pregnancy and lactation. The ideal weight, body mass index. Overweight and obesity. Main causes of weight gain, difference between android and gynoid obesity. Consequences of obesity. Overview of pharmacological treatment of obesity. Galenicals and masterful. Dietary treatment of obesity: starvation and modified fast. Balanced and unbalanced low-calorie diets. Artificial Nutrition: enteral and parenteral feeding. Products for enteral and parenteral nutrition. Nutritional needs of infant. Breast milk: characteristics and composition. Comparison between breast milk and cow's milk. Methods of drying cow’s milk: roller and spray dried. Baby milk: European and national legislation. Starting formula milk, acidified milk, anti regurgitation milk, formulas for premature babies. Hypoallergenic milks, soy milk. Baby weaning products: legislation, cereal products and non-cereal products. Baby foods: Homogenized and freeze-dried. Tutorials calculation. Bioactive components: polyphenols and antioxidants. Foods for particular nutritional uses: dietetic product, dietary supplements, herbal supplements, probiotic and nutraceutical products. National and European Legislation. Contaminants and residues. 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. Students will 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. student should have acquired knowledge related to: the effect of diets/foods/nutrients on human physiology (absorption, metabolism and elimination, caloric equivalents of nutrients; caloric/nutritional requirements, Mediterranean Diet), the role of foods and diets in providing an adequate intake of energy and nutrients, and the nutritional quality of foods. The student should also be able to have acquired the main notions on nutrition in particular physiological conditions (infants, children, adolescents, and pregnant and lactating women, obesity, older adults, sports nutrition, etc.) and with certain pathologies (main food intolerances and allergies, diabetes, artificial nutrition, etc.). Moreover, the student will be able to know the legislation on foods intended for particular diets and food supplements. Finally, the student must demonstrate to be able to know the law on new services in pharmacy (DL 153/2009) in particular in terms of: capillary blood sampling, knowledge of the main blood values of self-analyzes in pharmacy, blood pressure measurement and nutritional advices (special foods and food supplements). The student must be able to relate, with suitable technical terms and language, both with other “health professionals” (doctors, dieticians, food technologists, herbalists, etc.) and with “non-professional figures”.