Ateneo - UPO

The content of the module focusing on food chemistry provides fundamental knowledge regarding the composition of major foods and an understanding of issues related to the use of additives, flavorings, and enzymes in the food sector, while also covering the main contaminants and residues potentially present in food. In summary, the topics addressed will be:
- 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)
- Definition of NOAEL and DGA, toxicological studies and Risk Assessment
- Improvement agents (food additives, enzymes, flavouring compounds): classification and case studies
- Food contaminants: classification and case studies
- Residues in foods: plant protection products, pesticides and veterinary drugs
- The food significance in modern nutrition
- Biological detoxification mechanisms (overview)

- Slides used in the course, provided by the Teacher
- Official Journal of the European Union; overview of regulations in other regions worldwide
- Belitz, Grosch, Schieberle “Food Chemistry”, Ed. Springer (IV Edition) 2009

The module aims to provide fundamental knowledge regarding: i) the chemistry of food molecules and macromolecules, including vitamins, minerals, polyphenols, and other minor compounds; ii) food chemical composition and nutritional value; and iii) the chemistry and utility of key food additives, processing aids, flavorings, and enzymes. Furthermore, the course will address v) major contaminants (both natural and process-induced) and residues (veterinary drugs/pesticides) in foods, covering their chemical structures, toxicological aspects, and the associated dietary risks. Another objective is to provide a general overview of the regulatory framework within the food and nutrition sectors. The knowledge gained during the course will complement the material covered in other modules, offering a comprehensive perspective on food- and nutrition-related topics, as well as quality control.
Ultimately, the module aims to enable students to independently assess food quality based on the knowledge acquired. By critically applying this knowledge, students will be able to manage the use of—or make recommendations regarding—specific foods, thereby enhancing their ability to critically contextualize conventional foods, functional foods, and dietary supplements within modern nutrition.

It is recommended to have acquired the knowledge covered in the Organic Chemistry and Biochemistry courses, as well as that provided by the Food Technology module, as these are essential for understanding the course lectures.

The teaching method consists of lectures delivered by the instructor, complemented by discussions of specific case studies. Specialized seminars may also be organized in collaboration with faculty members and industry experts.
Classes will be held in person. Attendance will be tracked via EasyBadge (please note that the course regulations require attendance at a minimum of 40% of the scheduled hours).

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 on the topics.
This course is a part of the Course "FOOD CHEMISTRY, BASIC PRINCIPLES OF FOOD TECHNOLOGY AND BIOTECHNOLOGY". All the arguments are complementary to the course of "Food Chemistry and Biotechnology" and with "Basic principles of Food Technology".

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 scheduled exam is a written test held in person. Specifically, questions will cover the course's three modules in an integrated manner, with the evaluation taking into account the ECTS (CFU) weight of each module. The questions aim to assess knowledge of the various topics (food chemistry, food biotechnology, and food technology). The assessment evaluates fundamental knowledge of food structure and the ability to critically understand both the preservation and processing techniques best suited for producing high-quality foods and the biotechnological approaches aimed at the transformation, valorization, and production of ingredients and "functional" foods, as well as their role in a varied diet. The exam also includes the identification of one or more molecular structures covered during the course (a list of reference structures will be provided to students). More precisely, the written test consists of multiple-choice questions (worth 0.5 or 1 point each, depending on difficulty, for correct answers; no points are deducted for incorrect answers) and one or more "open-ended" questions (worth 4 to 6 points each, depending on difficulty). A passing grade is achieved with a score of 18/30. Should the need arise or if there are doubts regarding the students' understanding of the topics, the instructors may request a further oral discussion of the subject matter during the same exam session.

The role of food chemistry in defining food composition.
Foods, ingredients, and processed foods: definitions within the regulatory framework (at European and national levels). Food categories; food classification.
Nutrients in foods: carbohydrates, proteins, lipids, vitamins, and minerals—chemical aspects. Other compounds of physiological/nutritional interest: polyphenols. Key reactions involving carbohydrates, proteins, lipids, and polyphenols.
Basic knowledge of nutrients and their presence in foods: what, where, and why.
Impact of processing on foods. Maillard reactions; lipid oxidation.
Basic knowledge of food composition (chemical and biochemical profiles): plant-based foods; juices and nectars, fruit jellies and jams; cereals and cereal products; alcoholic and non-alcoholic beverages; fats and oils; milk and dairy products; meat, fish, and derived products; honey; water. New sustainable food sources: aquaculture, plant-based sources, microalgae, fungi, and insects.
Food labeling, novel foods, food supplements, and botanicals: regulatory framework and product examples.
Examples of processing aids, food additives, food enzymes, flavorings, and certain food ingredients with flavoring properties: chemical aspects, applications, and regulatory facts. Adverse reactions to food: food allergies and intolerances. Food allergens, labeling, and risks. Celiac disease and modern nutrition. Risk assessment and exposure.
Anti-nutrients; food contaminants and residues: definitions. Examples of natural, environmental, and technological contaminants in food; examples of residues. Endocrine disruptors.
General and critical discussion regarding foods—including their compositional profiles—nutrition, and toxicological risk/exposure.

Upon completion of the module (and the course, comprising the three distinct modules), the student must demonstrate the acquisition of basic, specific, and advanced knowledge regarding food composition and the relevant regulatory framework. The student must demonstrate in-depth knowledge of food additives, enzymes, and flavorings, as well as the main groups of food contaminants. The student must be able to plan the use of a specific food within a healthy diet and manage product labeling. Finally, the student must possess the knowledge required to determine the nutritional and caloric profile of foods and dietary supplements, complementing other food-related courses within the degree program.
The student must be able to discuss these topics using appropriate technical language and interact effectively with other professionals (physicians, dietitians, and pharmaceutical and food technologists).