Prevention sciences applied to hygiene and food education (2020/2021)
The teaching is organized as follows:
The aim of the course is to provide the basic concepts of the chemistry with particular attention to the relationship between food consumption and production of food and the health of consumers as of operators involved in the food industry. In particular, students will be introduced to the complexity of food matrices and provided with the molecular basis for the understanding of food technology processes.
At the end of the course the student will be able to understand the rationale that underlies the composition of a food and will have the ability to apply the acquired knowledge to evaluate the quality of raw materials and the finished product according to the processes of transformation and conservation applied.
MODULE - PHARMACEUTICAL CHEMISTRY APPLIED TO HEALTH PROTECTION
Definition of drug and active ingredient. The natural products as agents for pharmacological activity. Natural and synthetic products. Classification of the active ingredients according to their principal therapeutic effects. Chiral properties: the case of thalidomide.
Excipients and pharmaceutical forms.
Elements of biopharmaceutical topic : transport across cell membranes, measurement of bioavailability. Bioequivalent drugs. Stability and degradation of an active ingredient; kinetic evaluations of the period of validity of a drug; expiration date.
Operations for pharmaceutical preparations and the like.
Phytoterapeutic and herbal products. Dietary supplements, homeopathic products and cosmetics. Notes to radiopharmaceuticals for diagnostic hospital use. Nutraceuticals : definition, examples and properties (e.g. anti-oxidant activity) .
Italian and European regulations: organizations and current forms. Products labeling. Galenic products and standards of good preparation.
Module of Food Chemistry
The main components (carbohydrates, lipids, proteins) and minority components (vitamins, additives) of food matrices. Description of biological activities and modifications induced on these chemical compounds by the processes of food technology and conservation, such as Maillard reaction and lipid oxidation. Description of the structure, function and method of use of the main food additives, in particular preservatives and antioxidants. Introduction to undesirable substances in food.
Module FOOD PROCESSES AND TECHNOLOGIES
The course equips the student with the causes of food spoilage and the principles of foodstuff preservation employed by the food industry, with respect of the nutritional quality. This course will provide knowledge and understanding of various physical and chemical methods of food preservation.
• Thermal processes of preservation (pasteurization, sterilization);
• Low temperature preservation (refrigeration, freezing),
• Concentration and dehydration processes,
• High hydrostatic pressure;
• Fermentation processes in food preservation;
• Natural preservatives;
Examples of preparation/processing of some foodstuff will be treated:
• Different kind of milk, yogurt, cheese, butter;
• Olive oil;
• Fermented beverage;
• Wheat, bread, pasta;
• Meat and derivatives.
Introduction to prevention and control models - definition of model and method, mandatory systems and voluntary certification systems;
traceability pursuant to EC Reg. 178/02 - definition, purpose and control models.
HACCP system and food self-control: the health and hygiene Prerequisites of EC Reg. 852/04 - definition and management methods.
Structure of the Plan / Self-control Manual
Non-conformities - how to identify, note, manage and close them.
Pest monitoring - models and methods of control
Voluntary management systems:
introduction to certification standards;
ISO 9001: 2015 applied to food safety;
ISO 22000: 2018.
BRS / IFS
The exam will be written divided into 2 parts containing open and multiple choice questions.
To pass the exam, students must demonstrate:
- to know the chemical characteristics of the different classes of substances that make up a food and the function they play within the system, and how the transformation and conservation processes affect these substances as well as the sensory characteristics of the food;
- to know the fundamental concepts underlying the absorption and biological activity of nutrients and pharmacologically active substances present in natural products, supplements and functional foods
- to know the main food hygiene control techniques
- to know the legislation concerning food safety and the management of the quality system according to different standards.
- to know how to apply this knowledge in order to be able to solve practical problems.
||La chimica degli alimenti
|Patrizia Cappelli e Vanna Vannucchi
||Principi di chimica degli alimenti
|Cabras Martelli; Piccin Editore.
||“Chimica degli alimenti”
|P. Cappelli & V. Vannucchi
||Principi di chimica degli alimenti
|P. Colombo et al.
||Principi di Tecnologia Farmaceutica
||Casa Editrice Ambrosiana
||Solo per gli argomenti nel programma del corso