FOOD CONTAMINANTS AND NUTRACEUTICS

Knowledge and understanding

On completion of the course, students will know the nature and classification of nutraceutical compounds, their distribution in foods and in medicinal

plants, and their role in human health. They will understand the distinction between food supplements, nutraceutical compounds and functional

foods, the main classes of secondary metabolites of nutraceutical interest, and the main classes of food contaminants, together with the relevant

regulatory framework.

Ability to apply knowledge and understanding

On completion of the course, students will be able to recognise and classify the nutraceutical compounds present in a food on the basis of their

chemical structure, to relate structure to biological function, and to identify the main contaminants in a food matrix. They will also be able to describe

methods for the determination and extraction of antioxidants, vitamin C, carbohydrates and carotenoids from food matrices.

Making judgements

Students will be able to critically assess the quality of a food in relation to its nutraceutical content and the possible presence of contaminants, and to

interpret data in the light of the statutory residue limits.

Activities contributing to this outcome: writing and class discussion of a term paper on an agreed topic.

Communication skills

Students will be able to present the topics covered using appropriate scientific terminology and phrasing, both in writing and orally.

Activities contributing to this outcome: writing and oral presentation of the term paper.

Learning skills

Students will have developed the ability to keep their knowledge up to date and to extend it independently, including through the consultation of

scientific sources.

Activities contributing to this outcome: independent literature search for the preparation of the term paper.

The following knowledge is essential for effective attendance (cultural prerequisites):

1. basic organic chemistry: structure, nomenclature and reactivity of the main classes of organic compounds to which nutraceuticals belong

(alkenes, aldehydes and ketones, carboxylic acids, aromatic compounds);

2. elements of food chemistry and nutritional assessment: the role of macro- and micronutrients in the diet, the metabolism of primary metabolites,

and the characteristics of lipids, carbohydrates and proteins.

Basic notions of analytical chemistry are useful for understanding determination and extraction methods.

No formal prerequisites are required.

1. General concepts on foods and nutraceutical compounds. Food supplements and functional foods. Classification of nutraceutical compounds and

biological functions. Secondary metabolites as nutraceutical compounds.

2. Polyphenolic compounds: classification by structure and biosynthetic origin; natural sources; main biological functions as nutraceutical agents.

3. Terpenes and terpenoids: classification by structure; natural sources; main biological functions as nutraceutical agents.

4. Vitamins as nutraceutical compounds: structure; natural sources and biological activities.

5. Indoles, isothiocyanates, glucosinolates: structure; natural sources and biological activities.

6. Essential fatty acids: structure; natural sources and biological activities.

7. Soluble and insoluble carbohydrates: structure; natural sources and biological activities.

8. Prebiotics and probiotics: their nature and role in the human organism.

9. Methods for the determination of antioxidants and vitamin C in foods. Methods for the determination of carbohydrates in foods. Methods for the

extraction of carotenoids from plant matrices.

10. General overview of food quality and contaminants. Classification of the main classes of food contaminants.

11. Unintentional, environmental and process-related contamination of foods. Illustrative examples.

12. Legislation on food contaminants and residue limits.

13. Mycotoxins, aflatoxins, acrylam

1) La chimica e gli alimenti. Nutrienti e aspetti nutraceutici CEA di Luisa Mannina, Maria Daglia, Alberto Ritieni (BOOK)

2) The teaching material prepared by the teacher (slides, handouts, exercises, bibliography), in addition to the recommended texts, will be available through the STUDIUM platform.

Learning assessment methods

Final written examination, complemented by the assessment of a term paper. (Field pre-filled by the teaching office according to the Academic

Regulations of the degree programme.)

Descriptive text for learning assessment methods

Learning is assessed through a final written examination and the assessment of a term paper on a topic agreed in class.

The written examination (duration 60 minutes) is a multiple-choice test assessing the student's ability to distinguish between the classes of

compounds and the techniques described in the course. The examination is valid only for the session in which it is taken.

The term paper, written individually on an agreed topic and discussed in class, contributes to the final mark by assessing independence in the

literature search, the scientific soundness of the content and the clarity of presentation.

Composition of the final mark: written examination 70%; term paper 30%.

Criteria for the award of the final mark

Mark Knowledge and understanding Analysis and synthesis Use of references

Fail Major gaps, significant inaccuracies Irrelevant, frequent generalisations, no synthesis Completely inappropriate

18–20 At threshold level, evident imperfections Barely sufficient Barely appropriate

21–23 Routine knowledge Correct analysis and synthesis; logical, coherent argument Standard references

24–26 Good knowledge Good analysis and synthesis; coherent presentation Standard references

27–29 More than good knowledge Considerable analysis and synthesis In-depth treatment

30–30 cum laude excellent knowledge Considerable analysis and synthesis Significant in-depth study

Learning assessment may also be carried out on-line, should the conditions require it. To ensure equal opportunities and in compliance with current laws, interested students may request a personal interview in order to plan any compensatory and/or dispensatory measures based on educational objectives and specific needs. Students can also contact the CInAP (Centro per l'Inclusione Attiva e Partecipata — Servizi per le Disabilità e/o i DSA) referring teacher within their department (https://www.cinap.unict.it/content/referenti).