FOOD CONTAMINANTS AND NUTRACEUTICS

Academic Year 2022/2023 - Teacher: SIMONE RONSISVALLE

Expected Learning Outcomes

The student will acquire specific knowledge on nutraceutical compounds, their distribution in food and "medicinal plants" and their role on human health. The student will learn to identify possible food contaminants. At the end of the course, the student will acquire skills on the nature of nutraceutical compounds and their mechanisms of action, on the distinction between food supplements, nutraceutical compounds, and functional foods. Furthermore, the student will be able to recognize the main classes of nutraceuticals and contaminants present in a food.

Course Structure

The teaching will be divided into 28 hours of lectures and 28 hours of exercises; the latter will focus on specific topics on some nutraceutical compounds examined and their determination in fruits and vegetables that are the subject of our diet. If the teaching is given in a mixed or remote mode, the necessary changes with respect to what was previously stated may be introduced, in order to respect the program envisaged and reported in the syllabus.

Required Prerequisites

A good knowledge of Organic Chemistry is required, of the classes of organic compounds to which nutraceutical compounds can be traced (alkenes, aldehydes and ketones, carboxylic acids, aromatic compounds); and of Chemistry and Nutritional Evaluation of Foods with particular reference to the role of foods in the diet (macro and micronutrients), the metabolism of primary metabolites and the characteristics of lipids, carbohydrates and proteins.

Attendance of Lessons

Attendance to the lessons of the course is not compulsory but highly recommended.

Detailed Course Content

General concepts on food and nutraceutical compounds. Food supplements and functional foods. Classification of nutraceutical compounds and biological functions. Secondary metabolites as nutraceutical compounds.
    Polyphenolic compounds: classification based on the structure and biosynthetic origin; natural sources; main biological functions as nutraceutical agents.
    Terpenes and Terpenoids: classification based on the structure; natural sources; main biological functions as nutraceutical agents.
    Vitamins as nutraceutical compounds: structure; natural sources and biological activities.
    Indoles, isothiocyanates, glucosinolates: structure; natural sources, and biological activities
    Essential fatty acids: structure; natural sources and biological activities
    Soluble and insoluble carbohydrates: structure; natural sources and biological activities
    Prebiotics and probiotics. Information on their nature and role in the human body.
    Methods for the determination of antioxidants and vitamin C in foods. Plans for the determination of carbohydrates in foods. Methods of extracting carotenoids from plant matrices.
    General notes on food quality and contaminants. Classification of the main classes of food contaminants.
    Involuntary, environmental, and in-process contamination of food. Illustrative examples.
    Legislation on food contaminants and minimum residue limits.
    Mycotoxins, aflatoxins, acrylamides, pesticides, pesticides, antibiotics, polycyclic aromatic hydrocarbons, polychlorinated biphenyls, and heavy metals.

Textbook Information

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

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

Learning Assessment Procedures

Written test with multiple choice and open answers. This methodology will have as its primary objective of evaluating the student's ability to discern between the various parts and techniques described during the course. The open-ended part will aim to determine the student's ability to summarize a topic using correct terminology.

The vote follows the following scheme:
Unsuitable
Knowledge and understanding of the topic: Important shortcomings. Significant inaccuracies
Ability to analyze and synthesize: Irrelevant. Frequent generalizations. Inability to synthesize
Use of references: Completely inappropriate
18-20
Knowledge and understanding of the topic: At the threshold level. Obvious imperfections
Ability to analyze and synthesize: Just enough skills
Use of references: As appropriate
21-23
Knowledge and understanding of the topic: Routine knowledge Analysis and synthesis skills: It is capable of correct analysis and synthesis. Argue logically and consistently
Use of references: Use standard references
24-26
Knowledge and understanding of the topic: Good knowledge
Analysis and synthesis skills: Has good analysis and synthesis skills. The arguments are expressed consistently
Use of references: Use standard references
27-29
Knowledge and understanding of the topic: Knowledge more than good
Ability to analyze and synthesize: He has considerable abilities of analysis and synthesis
Use of references: Has explored the topics
30-30L
Knowledge and understanding of the topic: Excellent knowledge
Ability to analyze and synthesize: He has considerable abilities of analysis and synthesis.
Use of references: Important insights.

Degree Course in

Catering and logistic science and technology of the Mediterranean food