Functional Foods, Dietotherapics and Food Supplements
A.Y. 2025/2026
Learning objectives
The course aims at providing students with recent knowledge on the biological and health properties (and the underlying mechanisms) of some functional food, dietotherapic and food supplement components in view of their correct use for health maintenance, and for the prevention (when possible) of human diseases. The scientific knowledge on the basis of which functional foods, diet therapies and food supplements are designed, produced and controlled will also be illustrated.
Expected learning outcomes
The general goal is to give students the basic knowledge to develop the critical capability to appropriately analyze the information available through scientific research and mass media regarding diets and active food components. This will allow the pharmacist to better face its role as a health professional in nutrition, food supplements and functional foods. At the end of the training process, the student will also have acquired a basic knowledge on the main food- associated pathologies, on the basis of which functional products, diet therapies and food supplements are designed with the relative analytical control approaches.
Lesson period: Activity scheduled over several sessions (see Course syllabus and organization section for more detailed information).
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Linea AL
Responsible
Lesson period
year
Course syllabus
Teaching Unit Prof. Stefano Bellosta (12 lessons of 2 hours each, total of 24 hours)
-Introduction to Nutraceuticals and the positive nutrition paradigm. Functional foods: Definition and Characteristics; overview of key examples and mechanisms of action. Functional Food "Claims": Regulation in the USA and Europe
-Food Components with Antioxidant Action. Formation, role and effects of free radicals. Various types of endogenous antioxidants and brief overview on related diseases due to their alterations. Exogenous antioxidants in the Diet. Polyphenols: effects and mechanism of action. Fruits and vegetables containing polyphenols. Preclinical evidence and clinical studies. Carotenoids and antioxidant vitamins
-Specific Functional Foods and Bioactive Compounds. Bioactive components of Camelia sinensis (Tea). Preclinical and clinical studies on the health properties of tea. Cocoa and chocolate: bioactive constituents and health properties. Active components of chili peppers, other spices and aromatic herbs
-Nutraceuticals for Metabolic Health and Aging. Nutraceuticals with lipid-lowering effects. "Inflammaging", tumors and age-related chronic diseases: the role of nutrition
-Microbiota and Gut Health. Introduction to microbiota: what it is, what it does and how we can modify it to improve our health and prevent diseases. Clinical cases characterized by microbiota alterations: the impact of diet and other intervention possibilities.
Teaching Unit Prof. Giovanni Grazioso (8 lessons of 2 hours each, total of 16 hours)
Classification of nutraceuticals based on activity, function, chemical structure, origin. Nutraceuticals of Microbial Origin. Nutraceuticals of Mineral Origin. Sports nutraceuticals: polyphenols, branched AA, vitamins, antioxidants, carnitine, betaine, creatine, etc. Functional drinks: molecular mechanisms of interaction with receptors. Nutraceuticals in rheumatic diseases: chondroprotectors, omega-3. Nutraceuticals for the Central Nervous System: nutraceuticals in depression, anxiety, psychotic disorders, neurodegenerative pathologies. Nutraceuticals for skin health.
Teaching Unit Prof. Chiara Di Lorenzo (16 lessons of 2 hours each, for a total of 32 hours)
1. Introduction
2. General aspects on nutrients: pyramids and food classes. Description of products present on the market and regulated by food legislation.
3. Breastfeeding: characteristics of breast milk and cow's/goat's milk
4. Products for breastfeeding and growth. Classification of commercial cow's milk products
5. Formulas for preterm babies and for special dietetic needs
6. Weaning - Scientific basis and market products
7. Special diets and associated deficiencies (vegetarian, vegan, etc.). Diet and COVID
8. Toxic and non-toxic reactions to food; Cow's milk allergy - Scientific basis and products. Use of self-injecting adrenaline
9. Celiac disease - Pathogenesis and gluten-free products
10. Food intolerances - classification, disorders involving amino acids and related product
11. Aminoacidopathies and related products (phenylketonuria, tyrosinemia, leucinosis, homocystinuria, etc.).
12. Intolerance to carbohydrates - galactosemia and lactose intolerance, relative products
13. Lipid intolerances - description and treatments. Hypertriglyceridemias (use of DHA and EPA). Hypercholesterolemia (Soy proteins, Phytosterols and red rice). Classification of commercial products based on olive oil. Other pathologies: Favism, cystic fibrosis
14. Functional products: description and examples (probiotic products, fiber and prebiotic products, active peptides, other examples)
15. Vitamin/mineral food supplements: general aspects, cases of real usefulness and safety problems (LARN tables, upper level, antioxidant vitamins)
16. Plant-based food supplements: health effects and adverse events
17. Food supplements for sport
18. Meal substitutes
19. Ketogenic diet; FODMAP
-Introduction to Nutraceuticals and the positive nutrition paradigm. Functional foods: Definition and Characteristics; overview of key examples and mechanisms of action. Functional Food "Claims": Regulation in the USA and Europe
-Food Components with Antioxidant Action. Formation, role and effects of free radicals. Various types of endogenous antioxidants and brief overview on related diseases due to their alterations. Exogenous antioxidants in the Diet. Polyphenols: effects and mechanism of action. Fruits and vegetables containing polyphenols. Preclinical evidence and clinical studies. Carotenoids and antioxidant vitamins
-Specific Functional Foods and Bioactive Compounds. Bioactive components of Camelia sinensis (Tea). Preclinical and clinical studies on the health properties of tea. Cocoa and chocolate: bioactive constituents and health properties. Active components of chili peppers, other spices and aromatic herbs
-Nutraceuticals for Metabolic Health and Aging. Nutraceuticals with lipid-lowering effects. "Inflammaging", tumors and age-related chronic diseases: the role of nutrition
-Microbiota and Gut Health. Introduction to microbiota: what it is, what it does and how we can modify it to improve our health and prevent diseases. Clinical cases characterized by microbiota alterations: the impact of diet and other intervention possibilities.
Teaching Unit Prof. Giovanni Grazioso (8 lessons of 2 hours each, total of 16 hours)
Classification of nutraceuticals based on activity, function, chemical structure, origin. Nutraceuticals of Microbial Origin. Nutraceuticals of Mineral Origin. Sports nutraceuticals: polyphenols, branched AA, vitamins, antioxidants, carnitine, betaine, creatine, etc. Functional drinks: molecular mechanisms of interaction with receptors. Nutraceuticals in rheumatic diseases: chondroprotectors, omega-3. Nutraceuticals for the Central Nervous System: nutraceuticals in depression, anxiety, psychotic disorders, neurodegenerative pathologies. Nutraceuticals for skin health.
Teaching Unit Prof. Chiara Di Lorenzo (16 lessons of 2 hours each, for a total of 32 hours)
1. Introduction
2. General aspects on nutrients: pyramids and food classes. Description of products present on the market and regulated by food legislation.
3. Breastfeeding: characteristics of breast milk and cow's/goat's milk
4. Products for breastfeeding and growth. Classification of commercial cow's milk products
5. Formulas for preterm babies and for special dietetic needs
6. Weaning - Scientific basis and market products
7. Special diets and associated deficiencies (vegetarian, vegan, etc.). Diet and COVID
8. Toxic and non-toxic reactions to food; Cow's milk allergy - Scientific basis and products. Use of self-injecting adrenaline
9. Celiac disease - Pathogenesis and gluten-free products
10. Food intolerances - classification, disorders involving amino acids and related product
11. Aminoacidopathies and related products (phenylketonuria, tyrosinemia, leucinosis, homocystinuria, etc.).
12. Intolerance to carbohydrates - galactosemia and lactose intolerance, relative products
13. Lipid intolerances - description and treatments. Hypertriglyceridemias (use of DHA and EPA). Hypercholesterolemia (Soy proteins, Phytosterols and red rice). Classification of commercial products based on olive oil. Other pathologies: Favism, cystic fibrosis
14. Functional products: description and examples (probiotic products, fiber and prebiotic products, active peptides, other examples)
15. Vitamin/mineral food supplements: general aspects, cases of real usefulness and safety problems (LARN tables, upper level, antioxidant vitamins)
16. Plant-based food supplements: health effects and adverse events
17. Food supplements for sport
18. Meal substitutes
19. Ketogenic diet; FODMAP
Prerequisites for admission
Students can take the exam of the three teaching units only if they have passed the required prerequisites (General Biochemistry, General Pharmacology and Pharmacognosy, Human Physiology).
Teaching methods
The lessons are held in the classroom using slides and IT tools.
Teaching Resources
Slides and documents on the MyAriel platform.
It is possible to use as a reference text:
- Handbook of Nutraceuticals and Functional Foods, Second Ed., Robert E. C. Wildman, CRC Press. - Handbook of Nutraceuticals, Volume I, Yashwant Pathak, CRC Press.
- Prodotti Dietetici - Edizione PICCIN Nuova Libraria, 3rd Edition 2024.
It is possible to use as a reference text:
- Handbook of Nutraceuticals and Functional Foods, Second Ed., Robert E. C. Wildman, CRC Press. - Handbook of Nutraceuticals, Volume I, Yashwant Pathak, CRC Press.
- Prodotti Dietetici - Edizione PICCIN Nuova Libraria, 3rd Edition 2024.
Assessment methods and Criteria
To obtain the final evaluation, three separate assessments must be completed, one for each teaching unit. Final grades are registered by enrolling in specific grading sessions opened by the verbalizing professor (Prof. Stefano Bellosta), after passing the three teaching units (a minimum grade of 18/30 must be obtained for each). The final grade will be a weighted average of the scores from the three teaching units, considering the CFU assigned to each.
Prof Bellosta's teaching unit exam consists of a written test lasting 1 hour, comprising 32 multiple-choice questions. The test is designed to assess not only the acquisition of basic knowledge but, more importantly, the in-depth understanding of the module's key concepts and the ability of students to critically apply them to the proposed contexts. This includes questions requiring the interpretation, analysis, and application of learned notions.
1 point will be awarded for each correct answer; 0 points for unanswered questions; -0.2 points for each incorrect answer.
Prof Grazioso's teaching unit exam consists of an oral test, aimed at ascertaining the knowledge and skills required by the teaching objectives. The evaluation, expressed in thirtieths, takes into account the level of knowledge and in-depth analysis of the topics covered and the capacity for critical evaluation.
Prof Di Lorenzo's teaching unit exam consists of an oral test aimed at verifying the acquisition of knowledge related to the genesis of the main food-related diseases and the related dietary therapy. The ability to discern products belonging to different categories (such as infant formula, functional products, foods for special medical purposes and food supplements) with reference to current regulations will be verified. Particular attention will be paid to the ability to apply the topics covered in this teaching unit to implement the professionalism of the future pharmacists. For students in progress, at least 7 oral exams are guaranteed during the teaching break periods, while extra exams are opened for students who are out of course or repeating even in periods other than the teaching break.
Prof Bellosta's teaching unit exam consists of a written test lasting 1 hour, comprising 32 multiple-choice questions. The test is designed to assess not only the acquisition of basic knowledge but, more importantly, the in-depth understanding of the module's key concepts and the ability of students to critically apply them to the proposed contexts. This includes questions requiring the interpretation, analysis, and application of learned notions.
1 point will be awarded for each correct answer; 0 points for unanswered questions; -0.2 points for each incorrect answer.
Prof Grazioso's teaching unit exam consists of an oral test, aimed at ascertaining the knowledge and skills required by the teaching objectives. The evaluation, expressed in thirtieths, takes into account the level of knowledge and in-depth analysis of the topics covered and the capacity for critical evaluation.
Prof Di Lorenzo's teaching unit exam consists of an oral test aimed at verifying the acquisition of knowledge related to the genesis of the main food-related diseases and the related dietary therapy. The ability to discern products belonging to different categories (such as infant formula, functional products, foods for special medical purposes and food supplements) with reference to current regulations will be verified. Particular attention will be paid to the ability to apply the topics covered in this teaching unit to implement the professionalism of the future pharmacists. For students in progress, at least 7 oral exams are guaranteed during the teaching break periods, while extra exams are opened for students who are out of course or repeating even in periods other than the teaching break.
BIO/14 - PHARMACOLOGY - University credits: 3
CHIM/08 - PHARMACEUTICAL CHEMISTRY - University credits: 2
CHIM/10 - FOOD CHEMISTRY - University credits: 4
CHIM/08 - PHARMACEUTICAL CHEMISTRY - University credits: 2
CHIM/10 - FOOD CHEMISTRY - University credits: 4
Lessons: 72 hours
Linea MZ
Responsible
Lesson period
year
BIO/14 - PHARMACOLOGY - University credits: 3
CHIM/08 - PHARMACEUTICAL CHEMISTRY - University credits: 2
CHIM/10 - FOOD CHEMISTRY - University credits: 4
CHIM/08 - PHARMACEUTICAL CHEMISTRY - University credits: 2
CHIM/10 - FOOD CHEMISTRY - University credits: 4
Lessons: 72 hours
Professor(s)
Reception:
Please, send an email to schedule an appointment
Office, second floor at the Department of Pharmacological and Biomolecular Sciences, via Balzaretti 9, Milan
Reception:
every day by prior arrangement made via email
Office 2015 - Lab. 2053 - Via L. Mangiagalli 25