Chemistry of Natural Organic Compounds and Foods

The educational goal of integrated teaching is to provide basic notions related to organic substances of natural origin and foods with health properties. The first module, concerning natural substances, provides a description of the most important classes of substances, which are framed on the basis of the main biogenetic pathways and their own chemical reactivity. The second module, concerning foods, takes into consideration the composition of the main foods, emphasizing the characteristics and biological activity of the most interesting components.

At the end of the course, the students will know the composition of different foods, especially with regards to the most significant components from a health point of view, also considering the possible transformations induced by technological treatments and conservation. They will also know some issues related to quality and safety, in particular with regard to the possible presence of contaminants, the possible alterations, the main sophistications and the correct use of food additives. Students will also become familiar with the chemical structures of the main classes of natural substances and the chemical mechanisms constituting the basis of their biosynthesis. The laboratory tutorials have the objective to provide the students with the necessary familiarity on the main techniques of extraction, purification and analysis, in order to enable them to independently undertake studies and applications in wide interdisciplinary contexts, both in research and professional fields.