B8785 - Food and Nutrition Biochemistry

Learning outcomes

At the end of the course the student knows the characteristics of the constituents of foods of animal origin, their relationships with metabolic processes and their biochemical transformations during production and conservation processes; They will also understand the biochemical basis of nutrition, including the biochemical characteristics of nutrients, the molecular mechanisms of their transformation and use, and their possible interactions with the genome. They will be able to critically apply this knowledge to defined food systems, with a view to quality and safety.

Course contents

Course Introduction: Presentation of the program and course objectives; explanation of assessment methods. (1 hour) Nutrients and Foods (14 hours)

Nutrients: water, carbohydrates, lipids, proteins, vitamins, minerals (outline) (5 hours)

Foods of Animal Origin: chemical and biochemical characteristics and biochemical aspects of their production. Composition, biochemical aspects, and nutritional value of the following foods of animal origin: milk, butter, cheese, eggs, meat, fish products, beehive products. The biochemistry of muscle and postmortem transformation (7 hours)

Bioactive components in foods. Nutraceuticals and functional foods. Biological activity and molecular mechanism of action of some bioactive constituents of foods, such as: n-3 fatty acids; CLA; sphingolipids and glycerophospholipids; Bioactive proteins and peptides (2 hours)

Chemical and biochemical transformations of nutrients in the food system (7 hours) Changes in lipids - Hydrolysis, ketone and oxidative rancidity; oxidation of cholesterol and derived products; antioxidants; thermal degradation. (3 hours) Alterations in proteins and amino acids: Denaturation, modification of the amino acid side chain, Maillard reaction, putrefaction, and degradation products. Postmortem transformations. Hemin pigments: oxidation-reduction equilibria and meat color (3 hours). Changes in carbohydrates and other alterations - Modifications in carbohydrates: fermentations. Modifications in vitamins and minerals (overview). Enzymatic browning. (1 hour)

Application of molecular technologies and chemical-biochemical parameters in the assessment of food quality and safety (total 3 hours) Use of enzymes and molecular and biochemical indicators. Enzymes and their importance in the food sector. Enzymes with antioxidant action. Enzymes as analytical tools in the study of product quality and in the identification of specific preservation procedures. Use of molecular and biochemical indicators in the description of production processes (process markers) and in the assessment of food product quality (product markers): some examples (heat treatment indices in dairy products, freshness indicators in fish and meat products, species identification, identification of foreign fats in butter and cheese). (2 hours) Use of molecular techniques for food control and traceability. Traceability, traceability, and typicality; traceability systems (biological tracers, DNA tags, biomarkers); species, breed, and individual traceability (outline). (1 hour)

Nutrients and Nutrition (total 23 hours)

Carbohydrates: molecular mechanisms of intake and utilization; glycemic index and blood glucose regulation; biochemical mechanisms of adaptation to nutritional conditions (5 hours)

Lipids: main functions; molecular mechanisms of absorption and biochemical-metabolic aspects; mechanisms of action of EPA and DHA (4 hours)

Proteins: protein digestion; protein turnover and amino acid fate (4 hours)

Nutritional Sensors: main nutritional sensors and their mechanisms of action (2 hours)

Metabolism Regulation: molecular mechanisms (2 hours) Regulation of Energy Balance (2 hours)

Nutrient pathways in monogastric animals and ruminants: ruminal fermentation pathways; nitrogenous substance metabolism and lipid metabolism in the rumen (2 hours)

Nonnutrients and Antinutrients: molecular structure and biochemical aspects (2 hours)

Readings/Bibliography

The course materials are available on the Virtuale platform (https://virtuale.unibo.it/).

Useful reading list:

• CABRAS P., MARTELLI A. "Chimica degli alimenti" Piccin, Padova.
• PIGNATTI C. "Biochimica della nutrizione", Società editrice Esculapio, Bologna
• CAPPELLI P., VANNUCCHI V. "Chimica degli alimenti. Conservazione e trasformazione", Zanichelli, Bologna
• COZZANI I., DAINESE E. "Biochimica degli alimenti e della nutrizione", Piccin, Padova
• GIGLIOTTI C., VERGA R. "Biotecnologie alimentari", Piccin, Padova (per consultazione)
• LEUZZI U., BELLOCCO E., BARRECA D. "Biochimica della nutrizione", Zanichelli, Bologna
• NELSON David L., COX Michael M. "I principi di biochimica di Lehninger" settima edizione, Zanichelli, Bologna (per consultazione)
• Appunti delle lezioni

Teaching methods

Teaching consists of lectures.

In-depth seminars may be held, arranged with students, on specific topics of particular interest.

Assessment methods

4.083 / 5.000The exam for the course "Food Biochemistry and Nutrition" is part of the exam for the Integrated Course "Food Biochemistry and Nutrient and Xenobiotic Metabolism." The grade obtained in the exam therefore contributes to the final grade for the "Food Biochemistry and Nutrient and Xenobiotic Metabolism" exam, which is obtained by combining the individual assessments for the three courses. 
Regarding the course "Food Biochemistry and Nutrition," the exam consists of an oral exam during which several topics will be discussed to assess: 
- the knowledge acquired regarding the chemical and biochemical characteristics of the constituents of animal-based foods, their relationships with metabolic processes and their biochemical transformations during production and preservation, as well as the biochemical basis of nutrition, such as the biochemical characteristics of nutrients, the molecular mechanisms of their absorption and utilization, and any interactions with the genome; - the ability to critically process this knowledge in defined food systems, from a quality and safety perspective, and in the field of animal nutrition biotechnology. 
Particular attention is paid to the student's ability to reason transversally, connecting concepts from various parts of the course through the necessary logical-deductive connections, and to communicate using clear and appropriate language.

In assessing the oral exam, the instructor will use the following learning assessment scale: 
- Barely adequate preparation on the topics discussed and analytical ability that emerges only with the instructor's assistance, using generally correct language → 18-22;
- Adequate preparation on the exam topics and independent analysis ability only on purely executive questions, using correct language → 23-26; 
- Accurate preparation on the exam topics, ability to make independent critical analysis choices, mastery of specific terminology → 27-29;
- Very thorough preparation, ability to make independent critical analysis and connections, full command of specific terminology, and ability to argue and self-reflect → 30-30L. 
The oral exam grade will be communicated at the end of the interview. A minimum score of 18/30 is required for passing the exam.
The exam is passed if all required tests are passed, and the final grade is the average of the grades achieved in the different parts of the exam, expressed out of 30, and communicated to the student on the day of the exam. A minimum final grade of 18/30 is required. A negative grade does not result in a grade, but only a judgment (withdrawn or rejected) recorded on the electronic transcript compiled on AlmaEsami. Therefore, it does not affect the student's academic career. Students may refuse their grade once by notifying the recording teacher via email within 5 working days. 
The recording teacher for the Integrated Course is Prof. Salvatore Nesci. 
Students can register for exam sessions through AlmaEsami (http://almaesami.unibo.it/). Exam sessions are offered within the timeframes listed in the academic calendar. Additional exam sessions are reserved for students who have not completed their exams. 
Students with learning disorders and/or temporary or permanent disabilities: please, contact the office responsible (https://site.unibo.it/studenti-con-disabilita-e-dsa/en/for-students) as soon as possible so that they can propose acceptable adjustments. The request for adaptation must be submitted in advance (15 days before the exam date) to the lecturer, who will assess the appropriateness of the adjustments, taking into account the teaching objectives.

Teaching tools

PowerPoint presentations; resources such as in-depth study and assessment materials are available on Virtuale.

If students have difficulty understanding the material, the instructor is available to meet with them for a clarification meeting by making an appointment via email.

Office hours

See the website of Fabiana Trombetti