73078 - Chemistry and Nutriaceutical-Food Technology

Learning outcomes

At the end of the course the student: - acquires notions in the nutraceutical field that allow him to deepen the characterization of the active components of food and in particular any interactions with conventional therapies; - knows the main ways of preparing and administering nutraceuticals that can be used as an integration of particular pathologies according to their mechanism of action;

- is able to apply the knowledge learned to understand the potential in therapeutic integration, relationships and/or synergies with conventional therapies, as well as problems related to co-administration.

Course contents

Food chemistry topics relating to the non-nutritional component of food will be discussed in order to provide the basis for nutraceutical use in health management.

Readings/Bibliography

Mannina Luisa, Daglia maria, Ritieni Alberto: La Chimica degli Alimenti - Nutrienti e Aspetti Nutraceutici, CEA - Casa Editrice Ambrosiana

Dewick, Chimica, Biosintesi e Bioattività delle Sostanze Naturali, ed. Piccin

Teaching methods

single-place tutorials

Theoretical lectures

Assessment methods

oral examination

Teaching tools

Slides and lessons

It is mandatory to attend lessons according to the current regulations

Office hours

See the website of Roberta Budriesi