Chemistry and Nutraceutical-Food Tecnology 2021/2022

Academic Year 2021/2022

Learning outcomes

At the end of the course, the student knows: - nutraceuticals as pharmaceutical-grade and standardized nutrients, naturally contained in food, added in dietary supplements and functional foods, to improve health status; - the sources to obtain and how to use nutraceuticals in formulating dietary supplements or functional foods; how these products are formulated in accordance with European legislation -the indication use of nutraceuticals, dietary supplements, functional foods, how they can supplement the diet and support the structure or function of the body, aiding the prevention of degenerative pathologies; - how these products may potentially interfere with drug therapy; - principal analytical instrumental methods for quality control of nutraceuticals, dietary supplements, functional foods also by lab practise.

Course contents

Definition of functional food. Definition of Nutraceutical and Nutraceutical. Modern technologies in the discovery and development of a nutraceutical. Probiotics, prebiotics and symbiotics. Food Supplements: definitions, composition criteria, production and label notification procedures in light of Legislative Decree 169/2004 and of the current Ministerial Guidelines. Products of vegetable origin and reference legislation. Claims: nutrition and health claims governed by Regulation (EC) 1924/2006, Regulation (EU) 432/2012 and subsequent amendments.

Application of Sample preparations (L/S, L/L, SPE, Micro-SPME extractions) for Nutraceutical formulations. Applications of Analytical methods for Nutraceutical formulation analysis. Method validation for nutraceutical formulation analysis. Characterization of nutraceutical Standards for method validation. Nutraceutical formulations Stability studies. Kinetics of degradation. Accelerated stability.

Laboratory exercises to individual places with the aim of deepening the practical aspects related to the formulation of food supplements and the main methods of analysis to determine the active ingredients in the context of quality control and stability studies.

The training on safety must be carried out in advance in order to participate to laboratory activities.

Readings/Bibliography

Class notes; scientific articles provided during the course; slides provided during the course.

Nutraceuticals: Efficacy, Safety and Toxicity, Ramesh C.Gupta, 2016 Elsevier Inc.

Methods of analysis for functional foods and nutraceuticals, W. Jeffrey Hurst, 2008 CRC press

Teaching methods

Theoretical lessons and laboratory exercises to individual places

Assessment methods

Laboratory examination and oral examination

Teaching tools

Slides and scientific articles provided during the course

Office hours

See the website of Vincenza Andrisano

See the website of Serena Montanari

91027 - Chemistry and Nutraceutical-Food Tecnology

Course Unit Page

SDGs