CHEMISTRY OF FUNCTIONAL FOODS
Academic year and teacher
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- Versione italiana
- Academic year
- 2022/2023
- Teacher
- MARCO BECCARIA
- Credits
- 6
- Didactic period
- Primo Semestre
- SSD
- CHIM/10
Training objectives
- The course aims to address General aspects of Food Chemistry, which relate to the different classes of macro- and micro-nutrients that constitute foods and how they interact (i) biochemically with physiological and metabolic processes within human body and (ii) each other and how they are transformed by food processing or food degradation. Discussion will focus on energetic components (carbohydrates, proteins and lipids), on non-energetic ones (minerals and vitamins) and on molecules that characterize the organoleptic sphere. The course will also discuss the use of specific substances for technological purposes (eg food additives). The different topics will be tackled in order to highlight possible food security issues that are increasingly relevant to both the producer and the consumer. Additionally, students will be able to correlate chemical-functional information given with human metabolism and understand the molecular basis of nutrition and functional food itself. At the end of the course the student will be able to understand the rationale behind the composition of a food and will have the ability to discuss functional and anti-nutritional components of food according to the regulating processes for the health status of human body
Prerequisites
- It is necessary to have acquired and assimilated the following knowledge:
-concepts of general chemistry
-concepts of organic chemistry, in particular on sugars, proteins and lipids
-knowledge of the fundamental concepts of biochemistry and human physiological processes Course programme
- INTRODUCTION TO FOOD CHEMISTRY. REGULATION AND STANDARDS. NUTRACEUTICALS AND FUNCTIONAL FOODS.
ENERGETIC NEEDS AND METABOLISM. CONCEPT OF DIGESTION, ABSORPTION, BODY WEIGHT.
MACRONUTRIENTS: CARBOHYDRATES, LIPIDS AND PROTEINS.
VITAMINS AND MINERALS
ROLE OF WATER IN FOOD
ALLERGIES, FOOD INTOLERANCES, CELIAC DISEASE.
FOODS OF DAILY USE: CEREALS, OIL, MILK
SPECIAL FOODS
DIETARY FIBRES
FOOD ADDITIVES
PROBIOTIC AND PREBIOTIC FOODS
ANTIOXIDANTS Didactic methods
- The course consists of lectures on all topics of the course with the aim of focusing on specific arguments related to the student's master degree.
Learning assessment procedures
- The aim of the examination is to test the level of achievement of the previously mentioned educational goals.
The exam consists of a written test in which will be evaluated the ability to link and compare different aspects covered during the course with a test based on 31 multiple-choice questions. Reference texts
- Slides provived by the teachers
- P. Cabras, A Martelli - Chimica degli alimenti - Piccin, Padova.
- P. Cappelli, V. Vannucchi - Principidi di Chimica degli alimenti - Zanichelli, Bologna.
- F. Evangelisti, P. Restani – Prodotti dietetici – Piccin, Padova.
- G. Mazza - Functional foods. Biochemical & Processing Aspects - Technomic, Lancaster, USA.
- P. Cabras, C. Tuberoso – Analisi dei prodotti alimentari – Piccin, Padova.
- Slide used for lessons
