Teaching code

4S010594

Credits

15

Coordinator

Giovanni Marzaro

Language

Italian

Courses Single

Not Authorized

Moodle Seminars 0

The teaching is organized as follows:

Learning objectives

1. PHARMACEUTICAL CHEMISTRY AND EXTRACTIVE PREPARATIONS
The course aims to illustrate the action of drugs and active ingredients used in food supplementation on the basis of their chemical and physio-chemical characteristics and the approaches adopted for their preparation and purification.
Laboratory activities will be carried out in groups. The exercises will be perforemd in order to address some of the issues presented in the theoretical part. In particular, extractions will be made starting from some model products.

Examination methods:
Open written test
To pass the exam, students will have to demonstrate knowledge of the general aspects of pharmacokinetics, pharmacodynamics concerning drug structures and active ingredients present in foods and food supplements. They will also have to show knowledge of the structure-activity relationships, the interactions with the specific targets and the chemical-physical properties of the substances treated in the program. Students will have to demonstrate knowledge of the physio-chemical and technical fundamentals underlying the different extraction processes of the other components present in the food. Students must also demonstrate that they have understood the principles that guide the choice of a specific extraction method over another and which analytical methods can be applied for the analysis of extracted compounds. They must also have understood:
- the critical steps for the success of the analysis protocols and how the modulation of the process conditions can influence the result.
- how to present the processed data and their significance.


2. QUALITY CONTROL OF DIETARY AND FOOD PRODUCTS
The course aims to provide the student with the knowledge and understanding of laboratory techniques to analyse the different components that make up foods and health products, both nutritious and undesired molecules or contaminants.
The laboratory part includes group experiences depending on the number of students. The experiences will allow the student to acquire knowledge and understanding at a practical level of some analytical approaches widely used for the determination of the parameters that describe the quality of some foods, such as the purity of an active ingredient, the presence of specific contaminants or unwanted substances.

Examination methods:
Open and multiple choice written test and including exercises and questions on the entire course program..
To pass the exam, students must demonstrate that they know:
- the physio-chemical principles underlying the analytical systems presented
- the basics of the operation of the instruments used for food analysis.
Students will have to demonstrate that they have understood which parameters must be measured and with which methods in order to be able to evaluate the quality of food both at a nutritional and regulatory level. In this regard, the student will have to use the skills acquired for the recognition of fraud and food adulteration.

To pass the exam, students must demonstrate knowledge of the theoretical bases of the analytical methods applied during the exercises and know how to perform the protocols presented independently. They must also have understood:
- the critical steps for the success of the analysis protocols
- how to present the processed data and the significance of the same.

Prerequisites and basic notions

knowledge of the main sample pretreatment techniques (grinding, drying, freeze-drying, mineralization, saponification); knowledge of the main liquid-liquid extraction techniques (discontinuous, continuous) and solid-liquid extraction techniques (maceration, decoction, soxhlet, steam current, accelerated, mediated by microwaves or ultrasound, by means of supercritical fluids, Naviglio extractor); understanding of the chemical-physical characteristics of the analytes and solvents for the choice of the extraction method (oil/water partition coefficient, polarity, boiling point, pH-dependent dissociation); knowledge of the main purification methods (digestion, crystallization, distillation, extraction and microextraction in solid phase)

Bibliography

Criteria for the composition of the final grade

The final grade will be calculated on the basis of the weighted average between the two modules