Chemistry and Biochemistry of Agri-Food Molecules

This teaching aims to give the student an advanced knowledge in the chemical and biotechnological fields about molecules (mainly non-informational) of agri-food interest.

Part I (Chemistry), dedicated to the description of such molecules in terms of structure and chemical reactivity, will be followed by Part II (Biochemistry) which has the main objectives to highlight the structure / function relationships of these molecules either in organisms that produce them and in the end users and to stimulate the interest towards potential molecular targets of biotechnological interventions.

The laboratory practice included in this course have the aim to make familiar the main extraction techniques of some of the molecules faced in the teaching and some methods for the in vitro evaluation of their bioactivity.

The knowledge of the potential for intervention on these molecules, through chemical, enzymatic or process modifications aimed at improving their overall quality (chemical and physical stability, solubility, interactions and biological activity) and the basic ability to independently undertake studies and applications in the research contexts, and in the wide and interdisciplinary professional contexts.