Teaching code

4S008242

Credits

6

Coordinator

Gianni Zoccatelli

Language

Italian

Scientific Disciplinary Sector (SSD)

CHIM/10 - FOOD CHEMISTRY

Moodle Seminars 0

The teaching is organized as follows:

Learning objectives

Assuming a basic knowledge of food chemistry, the course aims to study the biological activity of a series of substances present in the diet that can positively or negatively influence human health. These substances can be naturally present in the raw materials (e.g. polyphenols, carotenoids, glucosinolates etc.) or be of exogenous origin (e.g. mycotoxins, heavy metals etc.). It will be analyzed in depth how the molecules are modified following the processes of transformation and preservation of food and how the latter are able to generate additional bioactive substances (e.g. acrylamide). The mechanisms of interaction between these molecules and the human organism will be investigated by evaluating case by case the bioaccessibility and the bioavailability of the same and the methodological approaches used to characterize their biological activity and their physico-chemical properties. Modern approaches and technologies for the stabilization (i.e. encapsulation) of nutraceutical molecules will then be studied in depth to produce enriched functional ingredients and foods. Space will also be given to the analysis of current legislation on labeling and nutritional and health claims. At the end of the course the student will be able to understand the complexity of the relationships between the chemical nature and the biological activity towards the human body of many of the substances present in our diet according to the processes of transformation and preservation of food. The student will have the knowledge to intervene with chemical and (bio) technological approaches in order to prevent or facilitate the chemical reactions that underlie the formation or modification of these substances in order to improve food safety and the technological, nutritional and healthy quality of foods, functional foods and food supplements.

Prerequisites and basic notions

Basic knowledge of food chemistry is recommended (but not compulsory) for attending the course. On the other hand, the knowledge of inorganic and organic chemistry is fundamental.

Program

• introduction to the course. Definition of food chemistry, Nutraceuticals and functional foods. • Nutrients and needs • Introduction to legislation on food and supplements, FSG and novel foods • Concept of authentication and traceability. Norms on labeling and nutritional and health claims • Glucides and Maillard reaction. Effects of Advance glycation End-products (AGE) on the organism. • Dietary fiber, classification and biological effects. • Lipids: chemistry of fatty acids, triglycerides and phospholipids. Unsaponifiable fraction • Lipid oxidation, mechanism and effect of temperature (deep frying). Effect of the intake of oxidized oils on the organism. • Evaluation of the oxidative stability of foods. • Introduction to proteins, amino acid chemistry. • Modifications of proteins induced by transformation processes, nutritional properties of proteins. Sources of protein. • Bioaccessibility and bioavailability, and methods for their determination: simulated digestions, tests on CaCo2 cells. • Notes on biotransformation • Bioactive molecules of plant origin in the diet: glucosinolates, cyanogenic glycosides, saponins, phytates, amylase inhibitors, coumarins. • Carotenoids: classification, biological properties • Polyphenols: classification and description of the antioxidant power • Methods of analysis of the antioxidant potential. • Micro and nano-encapsulation approaches for the stabilization of bioactive molecules • Effects of transformation processes on nutrients and generation of toxic compounds (acrylamide, polycyclic aromatic hydrocarbons, heterocyclic compounds). • Undesirable substances deriving from raw materials or contaminations: food allergens, mycotoxins, pesticides, heavy metals • Materials in contact with food (MOCA): definition and evaluation of safety.

Laboratory
The laboratories are designed to offer the student an in-depth experience on the encapsulation of carotenoids, analyzing the characteristics of the product obtained, the bioaccessibility of the encapsulated molecules and their antioxidant potential.

Bibliography

Didactic methods

The students will be divided into groups of 2-3 people and will have a dedicated instrumental equipment for the execution of all the planned experiments. Attendance of at least 75% of the workshops is required.

Learning assessment procedures

The exam consists of an oral question lasting about 20-30 minutes for both attending and non-attending students, whose subject is topics covered in the frontal and laboratory teaching part. There are no intermediate tests. The student MUST send the teacher a report on the experiences seen in the laboratory within one week of the exam, which will be evaluated.

Evaluation criteria

To pass the exam, students must demonstrate: - to know the chemical characteristics and mechanisms underlying the biological activity of the various substances present in the diet dealt with during the course and the changes they undergo during transformation and conservation - to know how to apply this knowledge in order to improve the nutritional and functional quality, as well as the food safety of foods by solving application problems.

Criteria for the composition of the final grade

The final result will be given for 90% by the outcome of the oral exam and for 10% by the report of the laboratory experiences.

Exam language

Italiano