B2958 - Food Chemistry and Nutraceuticals

Learning outcomes

At the end of the course the student has chemical-technological skills on functional foods, medicinal foods, food supplements and nutraceuticals. The course allows the student to deepen the chemical composition of secondary metabolites with particular attention to their nutraceutical properties. In particular, the student acquires knowledge on the mechanism of action prevalent in the methods of preparation of nutraceutical products.

Course contents

Functions of food. Classification of food principles and nutrients. Definition of nutraceuticals.
Inorganic nutrients: Water and minerals – chemical and physical characteristics, food sources.
Organic nutrients:

•Carbohydrates: Classification, chemical and physical characteristics, main carbohydrates in food, carbohydrates as nutraceuticals. •Proteins: Chemical and physical characteristics, proteins and amino acids in food, classification of proteins, proteins as nutraceuticals. •Lipids: Chemical and physical characteristics, classification, lipids in food, lipids as nutraceuticals.

Food analysis_Sample preparation and analytical methods; macronutrients (lipids, proteins and amminoacids, carbohydrates and dietary fibers); micronutrients as nutraceuticals (vitamins, polyphenols). Total and selective determination and method validation. Targeted and untargeted analysis. Practice problems and solutions

Office hours

See the website of Vincenza Andrisano

See the website of Maria Laura Bolognesi