73078 - Chemistry and Nutriaceutical-Food Technology

Course Unit Page


This teaching activity contributes to the achievement of the Sustainable Development Goals of the UN 2030 Agenda.

Good health and well-being

Academic Year 2021/2022

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

The course provides the student with an overview of food chemistry on both the nutritional and non-nutritional components. For this purpose, the chemistry of natural substances is studied: ways of separating secondary metabolites from the food matrix, quantification and identification of the same. These topics are also the subject of single seat exercises. The course also provides an overview of how the phytocomplexes extracted from food matrices are conveyed in the body. A part of the course is devoted to their applications in human health taking into consideration various topics that may be the subject of the advice in the pharmacy.


Mannina Luisa, Daglia Maria, Ritieni Alberto: la chimica degli Alimenti - Nutrienti e Aspetti Nutraceutici, CEA - Casa Editrice Ambrosiana

Paul M. Dewick: Chimica, biosintesi e bioattività delle sostanze naturali. Piccin

Teaching methods

Theoretical lessons and practical exercises

Assessment methods

Oral examination

Teaching tools

Slides of the lessons

Office hours

See the website of Roberta Budriesi