Ateneo - UPO

The course combines the theoretical study of foods (particularly dietary supplements and special foods) with practical laboratory applications of methods for their study, formulation and characterization.
The part on medical devices will be related to:
- EU regulatory framework and guidelines for medical devices (human use - DM) and veterinary devices (DVet).
- Typologies, classification, and traceability systems of MD and DVet.
- Focus on pharmacy-based device management and industrial manufacturing processes for DM and DVet.
Regard prosthetic devices, the following subjects will be discussed:
- Examples with functional and clinical overviews
- Examples of biomaterials used
- Biocompatibility: definition and ISO 10993-1 standard
- Integration/interaction between the prosthesis and the affected anatomical area
- Brief overview of research evolution from prosthetic materials to regenerative medicine and transplantation
The module on cosmetic products will cover the following topics:
- Structure of the skin.
- Raw materials, cosmetic forms, and functions.
- Regulatory framework: Regulation (EC) No. 1223/2009 on cosmetic products.
- Cosmetic products classified by function and body districts.
- Stability testing and efficacy assessment.
- Introduction to production facilities and packaging processes.
- Cosmetic marketing and sales.
- Artificial Intelligence in the cosmetic supply chain.
- Cosmetic certifications.
- Borderline cosmetics, specialized cosmetics, and nutricosmetics.
This part will be completed with practical laboratory exercises: preparation of cosmetic products, their quality control and labeling.
The part on food supplements and special foods the theoretical lectures will focus on:
- Food labeling, nutritional aspects, and nutritional and health claims;
- Fortified foods and dietary supplements;
- Novel Foods;
- Nutraceuticals and bioactive substances, polyphenols and their bioaccessibility;
- Preparatory lessons for laboratory activities.
The laboratory activities will use various types of food matrices as case studies—including fortified foods, botanicals, and agro-industrial by-products—to allow for the practical application of theoretical concepts. The contents of the laboratory activities will include:
- The determination of parameters for the nutritional label;
- The preparation of extracts from plant matrices and agro-industrial by-products;
- The characterization of bioactive substances of interest;
- The evaluation of the oxidation process and antioxidant activity

D’Agostinis G, Elio Mignini E. Manuale del cosmetologo. 2022. Tecniche nuove.
Borellini U. Manuale di cosmetologia. Scienza e tecnologie cosmetiche per i professionisti dell'estetica. 2025. Edra. (Anche ebook)
Aracri R et al. Il diritto nella cosmesi. 2023. Tecniche nuove.
Manfredini S, Vertuani S. Prodotti cosmetici a connotazione naturale e sostenibile. 2024. Piccin.
Penazzi G, Colletti A. Beautiful skin: consigli di cosmesi e nutraceutica per le persone in terapia oncologica. Edra. 2022. (Anche ebook).
Bettiol F et al. Manuale delle preparazioni veterinarie: normativa, REV, gestione dei medicinali, formulazioni galeniche tradizionali e innovative in campo veterinario. Tecniche nuove. 2025.
Cabras, Martelli: Chimica degli Alimenti. Piccin Editore, 2004
Mannina, Daglia, Ritieni: La Chimica e gli Alimenti, CEA, 2019
Belitz, Grosch, Schieberle: Food Chemistry, Springer, 2009,
Evangelisti, Restani, Boggia: Prodotti Dietetici, Ed. Piccin Padova 2024
Cabras, Tuberoso: Analisi del Prodotti Alimentari, Ed. Piccin Padova, 2013
Italian and European Official Journals (and supplements)
Slides presented during the course and material provided by the teacher
For insight into the topics: Scientific literature cited in the slides or available on DIR.

In line with the educational objectives of the course and the Master's Degree in Chemistry and Pharmaceutical Technology (CTF) – which aim to train a professional profile capable of managing the entire supply chain of pharmaceuticals and health products – The specific learning objectives of the Health Products course are designed to provide students with the fundamental knowledge concerning different categories of health products commonly found in pharmacies, pharmaceutical dispensaries, hospitals, and on the market: medical devices (for both human and veterinary use), prosthetic devices, cosmetic products, special foods and food supplements.

Specifically, the objectives will be:
-To offer a comprehensive overview of the regulatory framework governing the entire lifecycle management of medical devices, as well as the regulatory and manufacturing aspects specific to the cosmetic supply chain.
-To acquire an in-depth knowledge of the current national and European regulatory framework governing advanced categories of food products, such as enriched foods, dietary supplements, and Novel Foods, in terms of labeling, nutritional aspects, and nutrition and health claims. The acquisition of this theoretical knowledge is aimed at understanding the chemical, nutritional, and health-related characteristics of food products and critically evaluating their regulatory compliance.
- To Instruct students on concepts such as prosthesis, biomaterials, tissue engineering and transplant medicine as new therapeutic approaches to replace damaged tissue or organs. In addition to theoretical and scientific concepts will be given to students indication about how in vitro is possible to study a new biomaterial/prosthesis together with why is important literature critical analysis. Information will be provided on in vitro study techniques for the biocompatibility evaluation.
- To understand, concerning cosmetics, the physicochemical characteristics and technological properties of ingredients, a thorough understanding of which represents an essential prerequisite for proper formulation activities of cosmetic products, including those of current interest (certified cosmetics and premium cosmetics). Preparation technologies, quality control methodologies, industrial production processes, and distribution channels will be considered as key elements for grasping the full scope of the cosmetic supply chain.
The theoretical foundations will provide the conceptual tools necessary to fully appreciate the rationale underlying the second part of the module, which is dedicated to the laboratory development of a cosmetic product, conceived as a moment of synthesis and application of the knowledge acquired.
- To understand the chemical and functional properties of nutraceutical products and the mechanisms governing the bioaccessibility of bioactive substances (with a particular focus on polyphenols). The goal is to integrate chemical-food competencies with the biological and pharmacological foundations typical of the CTF curriculum.
- To develop practical laboratory skills for the chemical-analytical characterization of complex food matrices, including botanicals and agro-industrial by-products, through the application of basic extraction techniques and analytical and instrumental methodologies (UV-Vis spectrophotometry, liquid and gas chromatography, SDS-PAGE electrophoresis). the practical activity is oriented toward integrating the previously discussed theoretical aspects to implement advanced experimental and instrumental skills.
The integration of theoretical aspects with laboratory experimentation, a peculiar characteristic of the course, aims to stimulate an aptitude for innovation and problem-solving, while also fostering the maturation of professional independent judgment and the ability to clearly and effectively communicate analytical, formulative, and regulatory data to both industry experts (companies, regulatory bodies) and the non-specialist public.

We recommend that students have knowledge of biology, anatomy, physiology, pathology and biochemistry, organic chemistry, food chemistry, pharmacology, and pharmaceutical technology, pharmaceutical analysis methodologies 1 and 2 courses.
To take the exam, the students must have passed the Applied Biochemistry and Food Chemistry exams.

Theoretical Lectures are held in the classroom and are supported by multimedia tools for the projection of teaching materials, including microscope connected to video projection.
The traditional lectures will be integrated with in-class discussions of specific case studies, aiming for an interactive approach with the students. The discussion of case studies is designed to ground the students' understanding of the topics in a critical manner. This will enable them to independently apply the acquired knowledge, under the guidance of the teacher. Some lessons and some laboratory exercises may be conducted in collaboration with external companies.

Laboratory: Practical exercises are mandatory and carried out individually in the laboratory. The lab includes practical sessions where theoretical and regulatory concepts are applied to formulate come cosmetic product and to analyse various food matrices (used as study models). Students will perform the exercises by following and interpreting the provided protocols. They must record the steps taken in their laboratory notebook, perform the necessary calculations to express results in the correct units of measurement, and complete the analytical reports.

The frequency of the frontal lessons and the practical laboratory exercises is mandatory and certified by the teachers. It is not allowed to record, video record, or photograph the lessons, both frontal and in the laboratory.
Students with disabilities, Specific Learning Disabilities (SLD), or Special Educational Needs (SEN) can request specific services and tools by contacting the Career Development and Coordination and Student Services Staff and by consulting the dedicated page on the University website: https://www.uniupo.it/it/servizi/servizi-studentesse-e-studenti-condizione-di-fragilità-disabilità-dsa-bes.
Students with disabilities, learning disabilities or special education needs, after contacting the University Staff, can contact the professor in charge of the course regarding the specific exam modalities and teaching aspects.

Assessment of student learning includes some in-course exam covering the different modules of the course. Assessment is based on a written exam consisting of multiple-choice questions, the resolution of calculation exercises, and, finally, open-ended questions. The part featuring multiple-choice questions will assess basic knowledge; the resolution of numerical problems will assess independence in managing and processing analytical data, as well as basic knowledge of food analysis; the open-ended questions will evaluate, in addition to general knowledge of the topic, the depth of study, skills, and soft skills achieved. Passing the exam requires a sufficient knowledge of the various topics covered, higher grades are achieved when the student responds correctly to questions set in "problem solving mode", linking independently different aspects of the program.
The results of the different modules will be weighted based on the number of CFU corresponding to each module.
The final part of the learning assessment consists of a comprehensive final interview covering all modules, during which students’ ability to connect different aspects of the program and demonstrate an overall understanding of the topics covered will be evaluated. The overall evaluation will take into account the ability to integrate the theoretical knowledge essential for proper product management with the practical skills developed in the laboratory. Additional evaluation criteria will include understanding of the question posed, a problem-solving approach, and the use of appropriate technical language.
Student-athletes have the option of arranging a different exam date with their instructors within the same exam session.

The Health Products course will be divided into four modules.

The module on medical devices will cover the following topics:
Regulatory Framework: Regulation (EU) 2017/745 on medical devices for human use (DM) and relevant national ministerial guidelines for veterinary medical devices (DVet).
Typologies and classification DM and DVet. Traceability: implementation of UDI (Unique Device Identification) systems, supply chain tracking, and post-market surveillance for both MD and DVet.
Procurement, storage, dispensing, and adverse event reporting related to medical devices within pharmacy settings.
Industrial Production of DM and DVet: overview of Good Manufacturing Practices (GMP) and quality management systems (ISO 13485).

The prosthetic devices part will cover the following topics: From Traditional Biomaterials to Regenerative Medicine. Prosthetic devices range from orthopedic and dental implants to cardiovascular tools valves and stent but also uretral aesthetic and sensorial prosthesis. Each device must fulfill specific mechanical and biological roles. Biomaterials from three main categories: Metals (Titanium alloys and cobalt-chromium for load-bearing orthopedic applications ); Polymers (Polyethylene and silicone are widely used in joint linings and flexible soft-tissue applications); Ceramics (Alumina and zirconia are chosen for their exceptional wear resistance and low friction coefficients). Biocompatibility—the ability of a material to perform with an appropriate host response in a specific application without causing systemic toxicity, severe inflammation, or allergic reactions. All medical devices must strictly comply with the ISO 10993-1 standard that regulates the biological evaluation of medical devices, dictating the mandatory testing pathways.
With regard to cosmetic products, the following will be studied:
Skin structure and appendages. Skin functions. Microbiome and microbiota. Skin absorption. Phenotype, phototype, and skin types.
Raw materials: lipids, surfactants, additives, and functional substances.
Cosmetic forms/vehicles: solutions, gels, emulsions, oleolites (oil-based dispersions), tensiolites (surfactant-based systems), anhydrous systems, sprays, and patches.
Cosmetic functions: hygienic, nourishing/conditioning, and aesthetic.
Regulatory framework: Regulation EC No. 1223/2009 on cosmetic products. INCI nomenclature, manufacturing, and safety. Product Information File (PIF) and labeling. Fragrances and allergens. Microplastics. Cosmetovigilance.
Cosmetic products for: skincare, haircare, body care, cleansing, suncare, oral care, make-up, and deodorants.
Evaluation of cosmetic product performance: safety, tolerability, efficacy, stability, and quality control.
Manufacturing and distribution cosmetic technology. Introduction to: packaging, production plants, and filling/packaging facilities.
Marketing and sales: distribution channels, cosmetic market segments, trends, brands, and cosmetic marketing strategies.
Artificial intelligence in the cosmetic supply chain: from new ingredient discovery and finished product formulation, to supply chain optimization, quality control, and personalization.
Certifications: natural, organic, and sustainable cosmetics. Formulation approaches, certification, and ISO standards. ICEA, COSMOS, NATRUE, Ecolabel, and Cradle to Cradle® certifications. Introduction to green chemistry.
Borderline cosmetic products: regulatory classification of products straddling different commercial/product categories.
Specialist cosmetics: dermocosmetics, neurocosmetics, and oncological cosmetics.
Nutricosmetics: introduction.
Practical laboratory exercises: preparation of cosmetic products for skincare, haircare, toiletries, and make-up. Quality control of finished products. Labeling.

The module on dietary supplements and special foods will focus on:
Regulation 1169/2011. Labeling. Substances that cause allergies or intolerances.
Nutrition Facts Panel and related specifics. Reference intakes, conversion factors for energy calculation, expression and presentation of the Nutrition Facts Panel.
Additional information to be included on the label. Listing and designation of ingredients.
LARN and Guidelines for Healthy Eating.
“Voluntary” food labeling: Traffic Light System, Nutriscore, Nutrinform BATTERY.
Regulation 1924/2006: scope of application, definitions of claims. Nutritional claims and health claims: description, categories, and examples. Consultation of the European database on health claims.
Novel foods and related regulations (258/97 and 2015/2283).
Dietary supplements: sector-specific regulations (Directive 2002/46/EC and Regulation 1170/2019), definition, and general characteristics.
List of other nutrients and other substances with a nutritional or physiological effect.
Food supplements based on probiotics and prebiotics.
Use of botanicals in food supplements.
Ministerial Decree of August 10, 2018: description of Annex 1 and Annex 2.
Herbal products.
Foods: Nutrition and Well-being—General Principles for a Balanced Diet, Gut Microbiota.
Considerations on Macronutrients: Proteins, Carbohydrates, Fats, Vitamins, and Minerals; Role of Fiber; Resistant Starch.
Glycemic Index and Glycemic Load.
Nutraceutical Compounds and Functional Foods.
Polyphenolic compounds: general characteristics and bound polyphenols; bioaccessibility and metabolism of polyphenolic compounds; effect of processing.
Methods for the analysis of food products.
Water content determination: heating and Karl Fischer methods. Protein determination: total nitrogen (Kjeldahl and Dumas), principles, equipment, safety regulations, correction factors. Extraction of the protein fraction; SDS-PAGE electrophoresis; one- and two-dimensional urea-PAGE. Lipids: Soxhlet extraction; Gerber method for lipids in milk and dairy products. Methods for assessing lipid quality: acidity, peroxide value, and p-anisidine value. Olive oils. Esterified fatty acids (GC). Sugars: reducing sugars using the Fehling method; sucrose using a polarimeter (Clerget), refractometry, and Brix degrees. Fiber: composition, crude fiber, detergent-extracted fiber, and dietary fiber (total, soluble, and insoluble). Ash determination. Enzymatic analysis: significance, sample preparation, methods, and operating protocols. Extraction of bioactive components from food matrices. Tests to evaluate the antioxidant activity of foods. Application of instrumental analyses (HPLC, GC, atomic absorption) to food analysis.
With regard to laboratory activities, the analytical methods described in the theoretical lectures will be applied to the analysis of of food matrices—including fortified foods, botanicals, and agro-industrial byproducts. Case studies will include ω-3-fortified milk, lactose-free milk and cheese, etc., as well as botanicals such as red grapevine leaves and byproducts such as cocoa bean hulls.
In particular, the laboratory activities will focus on:
- Sample preparation.
- Analysis of the centesimal composition: moisture, protein, ash, lipids, starch, and total dietary fiber.
- Enzymatic analysis: determination of lactose in lactose-free foods.
- Preparation of extracts from different matrices and using ultrasound-assisted extraction.
- Characterization of bioactives: total polyphenols, flavonoids, procyanidins and anthocyanins; chlorophyll and carotenoid content.
- Evaluation of the oxidation process (peroxide oxidation index) and antioxidant activity (DPPH and ABTS).
- HPLC analysis of polyphenols, methylxanthines.
- GC analysis (GC-FID) of fatty acids- SDS.PAGE of the protein profile.
- Principles of statistical analysis: descriptive statistics, correlation and regression, multivariate analysis (Principal Component Analysis).

Upon successful completion of the course, students will be able to:

Knowledge and understanding
- Outline the national and European regulatory framework necessary for the proper management of health products, including labeling, and claims, defining the characteristics of different categories of products
- Acquire basics of medical devices and prosthesis and tissue engineering.
- Understand the approaches for replacement of damaged biological tissues and possess information on in vitro study techniques and the ability to choose the most suitable techniques for the study of a new biomaterial
- Understand the chemical-functional properties of cosmetics and known the equipment used in both the preparation and quality control phases of various cosmetic formulations, as well as in industrial-scale production processes..
- Understand the chemical-functional properties of nutraceuticals and the factors governing the bioaccessibility of bioactive substances in food matrices.
- Describe the main laboratory procedures and analytical techniques for the determination of compositional parameters, the preparation of extracts from natural matrices and by-products, the characterization of bioactive substances, and the evaluation of their antioxidant properties.

Applying knowledge and understanding
- Apply in lab the theoretical knowledge acquired and critically address technological and cosmetic issues
- Apply extraction and instrumental techniques (UV-Vis spectrophotometry, liquid and gas chromatography, SDS-PAGE electrophoresis) in the laboratory to characterize complex food matrices, botanicals, and supply food chain.
- Process experimental data to define nutritional labeling parameters and evaluate the composition and functionality of special foods and high value-added by-products.

Making judgments
- Integrate chemical concepts with biological and pharmacological foundations (typical of CTF course) to formulate critical judgments on the quality of health food products.
- Independently evaluate the regulatory compliance and compositive/formulative profile of different categories of health products.
- Solve operational problems related to analytical variability and the critical issues of the supply chains in study.

Communication skills
- Present analytical, nutritional, and regulatory data derived from experimental activities in a clear and scientifically rigorous manner.
- Employ technical language to communicate effectively with both industry experts (pharmaceutical/food companies and regulatory bodies) and a general audience (consumers).

Learning skills
- Independently update their knowledge regarding the evolution of European regulations, new ingredients and protocols for their use, and analytical instrumental technologies.
- Transfer theoretical knowledge into laboratory practice, developing a critical attitude oriented toward process and product innovation.