Functional Foods, Dietotherapics and Food Supplements
A.Y. 2026/2027
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 can be attended as a single course.
Course syllabus and organization
Surname A-L
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 a brief overview of 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)
Fundamental concepts defining nutraceuticals: from regulatory classification to the medicinal chemistry of extracts, from stability to the delivery of active ingredients. Nutraceuticals of Mineral and Plant Origin. Nutraceuticals based on fat- and water-soluble vitamins, flavonoids, polyphenols, phytosterols, polyunsaturated fatty acids (PUFAs), glucosinolates, and melatonin. Nutraceuticals in sports: carnitine, creatine, antioxidants, magnesium, and potassium salts.
Teaching Unit Prof. Chiara Di Lorenzo (16 lessons of 2 hours each, for a total of 32 hours)
1. Introduction
2. General aspects of 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 products
11. Aminoacidopathies and related products (phenylketonuria, tyrosinemia, leucinosis, homocystinuria, etc.).
12. Intolerance to carbohydrates - galactosemia and lactose intolerance, related 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 a brief overview of 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)
Fundamental concepts defining nutraceuticals: from regulatory classification to the medicinal chemistry of extracts, from stability to the delivery of active ingredients. Nutraceuticals of Mineral and Plant Origin. Nutraceuticals based on fat- and water-soluble vitamins, flavonoids, polyphenols, phytosterols, polyunsaturated fatty acids (PUFAs), glucosinolates, and melatonin. Nutraceuticals in sports: carnitine, creatine, antioxidants, magnesium, and potassium salts.
Teaching Unit Prof. Chiara Di Lorenzo (16 lessons of 2 hours each, for a total of 32 hours)
1. Introduction
2. General aspects of 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 products
11. Aminoacidopathies and related products (phenylketonuria, tyrosinemia, leucinosis, homocystinuria, etc.).
12. Intolerance to carbohydrates - galactosemia and lactose intolerance, related 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 only take the exam for the three teaching units if they have passed the required prerequisite modules (General Biochemistry, General Pharmacology and Pharmacognosy, and Human Physiology).
Teaching methods
Lessons are held in the classroom and use slides and IT tools. The course features an integrated teaching approach that stimulates the critical application of knowledge in organic and pharmaceutical chemistry to the field of nutraceuticals. Traditional lectures are supported by activities such as the 'flipped classroom' approach, project-based learning, and scientific debunking, as well as role-playing workshops.
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.
- Chimica, Biosintesi e Bioattività delle sostanze naturali. Paul M. Dewick. Piccin
- La chimica e gli alimenti. Mannina L., Daglia M., Ritieni A.
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.
- Chimica, Biosintesi e Bioattività delle sostanze naturali. Paul M. Dewick. Piccin
- La chimica e gli alimenti. Mannina L., Daglia M., Ritieni A.
Assessment methods and Criteria
To obtain the final evaluation, three separate assessments must be completed, one for each teaching unit. Final grades are recorded upon enrollment in specific assessment sessions opened by Prof. Stefano Bellosta after passing the three teaching units (a minimum grade of 18/30 must be obtained for each unit). The final grade is a weighted average of the scores obtained in each teaching unit, taking into account the CFU assigned to each one.
Prof. Bellosta's exam for his teaching unit consists of a 1-hour written test comprising 32 multiple-choice questions. The test is designed to assess the acquisition of basic knowledge, but more importantly, the in-depth understanding of the module's key concepts, and students' ability to apply these concepts critically to the proposed contexts. This includes questions that require the interpretation, analysis, and application of learned concepts.
One point will be awarded for each correct answer, zero points for unanswered questions, and minus 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. Group activities and course projects account for 50% of the final grade, aiming to assess students' synthetic capacity, the scientific accuracy of their work in the innovative learning modules, and their overall presentation and communication skills.
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 future pharmacists. For students in progress, at least 7 oral exams are guaranteed during the teaching break periods, while extra exams are open for students who are out of course or repeating, even in periods other than the teaching break.
Prof. Bellosta's exam for his teaching unit consists of a 1-hour written test comprising 32 multiple-choice questions. The test is designed to assess the acquisition of basic knowledge, but more importantly, the in-depth understanding of the module's key concepts, and students' ability to apply these concepts critically to the proposed contexts. This includes questions that require the interpretation, analysis, and application of learned concepts.
One point will be awarded for each correct answer, zero points for unanswered questions, and minus 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. Group activities and course projects account for 50% of the final grade, aiming to assess students' synthetic capacity, the scientific accuracy of their work in the innovative learning modules, and their overall presentation and communication skills.
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 future pharmacists. For students in progress, at least 7 oral exams are guaranteed during the teaching break periods, while extra exams are open 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
Surname M-Z
Responsible
Lesson period
year
Course syllabus
Teaching Unit - Prof. Davide Marangon (12 lessons of 2 hours each, 24 hours total)
· Introduction to Nutraceuticals and the positive nutrition paradigm. Functional foods: definition and characteristics; overview of the main examples and their mechanisms of action. Functional food "claims": regulation in the USA and in Europe.
· Antioxidant-Acting Food Components. Formation, roles and effects of free radicals. The various types of endogenous antioxidants and an overview of diseases related to their alterations. Exogenous dietary antioxidants. Polyphenols: effects and mechanism of action. Polyphenol-containing fruits and vegetables. Preclinical evidence and clinical studies. Carotenoids and antioxidant vitamins.
· Specific Functional Foods and Active Components. Bioactive components of Camellia sinensis. Preclinical and clinical studies on the health properties of tea. Cocoa and chocolate: bioactive constituents and studies on health properties. Active ingredients in chili pepper, other spices and aromatic herbs.
· Nutraceuticals for Metabolic Health and Aging. Lipid-lowering nutraceuticals: focus on cholesterol control. "Inflammaging," cancer and age-related chronic diseases: the role of nutrition.
· Microbiota and Intestinal Health. Introduction to the microbiota: what it is, what it does and how we can modify it to improve our health and prevent disease. Clinical cases characterized by microbiota alterations: the impact of diet and other intervention options.
Teaching Unit - Prof. Giulio Vistoli (8 lessons of 2 hours each, 16 hours total)
· Fundamental concepts defining nutraceuticals: from regulatory classification to the pharmaceutical chemistry of extracts, from stability to delivery of active ingredients.
· Nutraceuticals of Mineral and Plant Origin.
· Pharmaceutical-chemical aspects of fat-soluble and water-soluble vitamins.
· Pharmaceutical-chemical aspects of flavonoids, polyphenols, phytosterols and fatty acids.
· Nutraceuticals and supplements in sport.
Teaching Unit - Prof. Patrizia Restani (16 lessons of 2 hours each, 32 hours total)
· Introductory lecture.
· General aspects of nutrients: pyramids and food classes. Description of products available on the market and regulated by food legislation.
· Breastfeeding: characteristics of human milk and cow's/goat's milk.
· Products for breastfeeding and growth. Classification of commercial cow's milk.
· Products for preterm infants and infants with special needs.
· Weaning - Scientific basis and market products.
· Special diets and associated deficiencies (vegetarian, vegan, etc.).
· Toxic and non-toxic food reactions; Cow's milk allergy - Scientific basis and products.
· Celiac disease - Pathogenesis and gluten-free products. Use of auto-injectable adrenaline (epinephrine).
· Food intolerances - classification and general aspects.
· Amino acid disorders and related products (phenylketonuria, tyrosinemia, leucinosis, homocystinuria, etc.).
· Carbohydrate intolerance - galactosemia and lactose intolerance, related products. Diet for diabetic patients.
· Lipid intolerances - description and treatments. Hypertriglyceridemia (use of DHA and EPA).
· Hypercholesterolemia (soy proteins, phytosterols and red yeast rice). Classification of commercial olive oil products. Other conditions: favism, cystic fibrosis.
· Functional foods: description and examples (probiotic, prebiotic and symbiotic products; other examples).
· Regulation of health claims.
· Vitamin/mineral dietary supplements: general aspects, cases of genuine usefulness and safety issues (LARN tables, upper level, antioxidant vitamins).
· Plant-based dietary supplements: health effects and adverse events.
· Products for athletes.
· Meal replacements.
· Ketogenic diet, FODMAP.
· Introduction to Nutraceuticals and the positive nutrition paradigm. Functional foods: definition and characteristics; overview of the main examples and their mechanisms of action. Functional food "claims": regulation in the USA and in Europe.
· Antioxidant-Acting Food Components. Formation, roles and effects of free radicals. The various types of endogenous antioxidants and an overview of diseases related to their alterations. Exogenous dietary antioxidants. Polyphenols: effects and mechanism of action. Polyphenol-containing fruits and vegetables. Preclinical evidence and clinical studies. Carotenoids and antioxidant vitamins.
· Specific Functional Foods and Active Components. Bioactive components of Camellia sinensis. Preclinical and clinical studies on the health properties of tea. Cocoa and chocolate: bioactive constituents and studies on health properties. Active ingredients in chili pepper, other spices and aromatic herbs.
· Nutraceuticals for Metabolic Health and Aging. Lipid-lowering nutraceuticals: focus on cholesterol control. "Inflammaging," cancer and age-related chronic diseases: the role of nutrition.
· Microbiota and Intestinal Health. Introduction to the microbiota: what it is, what it does and how we can modify it to improve our health and prevent disease. Clinical cases characterized by microbiota alterations: the impact of diet and other intervention options.
Teaching Unit - Prof. Giulio Vistoli (8 lessons of 2 hours each, 16 hours total)
· Fundamental concepts defining nutraceuticals: from regulatory classification to the pharmaceutical chemistry of extracts, from stability to delivery of active ingredients.
· Nutraceuticals of Mineral and Plant Origin.
· Pharmaceutical-chemical aspects of fat-soluble and water-soluble vitamins.
· Pharmaceutical-chemical aspects of flavonoids, polyphenols, phytosterols and fatty acids.
· Nutraceuticals and supplements in sport.
Teaching Unit - Prof. Patrizia Restani (16 lessons of 2 hours each, 32 hours total)
· Introductory lecture.
· General aspects of nutrients: pyramids and food classes. Description of products available on the market and regulated by food legislation.
· Breastfeeding: characteristics of human milk and cow's/goat's milk.
· Products for breastfeeding and growth. Classification of commercial cow's milk.
· Products for preterm infants and infants with special needs.
· Weaning - Scientific basis and market products.
· Special diets and associated deficiencies (vegetarian, vegan, etc.).
· Toxic and non-toxic food reactions; Cow's milk allergy - Scientific basis and products.
· Celiac disease - Pathogenesis and gluten-free products. Use of auto-injectable adrenaline (epinephrine).
· Food intolerances - classification and general aspects.
· Amino acid disorders and related products (phenylketonuria, tyrosinemia, leucinosis, homocystinuria, etc.).
· Carbohydrate intolerance - galactosemia and lactose intolerance, related products. Diet for diabetic patients.
· Lipid intolerances - description and treatments. Hypertriglyceridemia (use of DHA and EPA).
· Hypercholesterolemia (soy proteins, phytosterols and red yeast rice). Classification of commercial olive oil products. Other conditions: favism, cystic fibrosis.
· Functional foods: description and examples (probiotic, prebiotic and symbiotic products; other examples).
· Regulation of health claims.
· Vitamin/mineral dietary supplements: general aspects, cases of genuine usefulness and safety issues (LARN tables, upper level, antioxidant vitamins).
· Plant-based dietary supplements: health effects and adverse events.
· Products for athletes.
· Meal replacements.
· Ketogenic diet, FODMAP.
Prerequisites for admission
Students may sit the examination for the three teaching units only if they have passed the required prerequisite courses: General Biochemistry, General Pharmacology and Pharmacognosy, and Human Physiology.
Teaching methods
The course is delivered entirely in person (type Alfa). Teaching methods combine lecture-based teaching (DE) — classroom lectures supported by slides and IT tools — and interactive teaching (DI), in which students are actively engaged through real-time interaction tools (e.g. Wooclap): quizzes, polls and open questions used to foster discussion, check understanding during the course and apply concepts to concrete cases. The alternation of lectures and interactive activities is designed to support the expected learning outcomes: lectures underpin knowledge and understanding, while interactive activities develop the ability to apply and critically rework that knowledge. Attendance is optional.
Teaching Resources
Slides and supplementary study materials are available on the myAriel platform.
The following reference texts may also be consulted:
- Handbook of Nutraceuticals and Functional Foods, Second Edition, Robert E. C. Wildman, CRC Press.
- Handbook of Nutraceuticals, Volume I, Yashwant Pathak, CRC Press.
- Prodotti Dietetici, PICCIN Nuova Libraria, 3rd edition, 2024.
The following reference texts may also be consulted:
- Handbook of Nutraceuticals and Functional Foods, Second Edition, Robert E. C. Wildman, CRC Press.
- Handbook of Nutraceuticals, Volume I, Yashwant Pathak, CRC Press.
- Prodotti Dietetici, PICCIN Nuova Libraria, 3rd edition, 2024.
Assessment methods and Criteria
To obtain the final grade, students must take three separate examinations, one for each teaching unit. The final grade is officially recorded by registering for specific grade-recording sessions opened by the lecturer responsible for grade registration, Prof. Davide Marangon, after students have passed the examinations for the respective teaching units. For each unit, students must obtain a minimum grade of 18/30.
The final grade will be calculated as the weighted average of the grades obtained in the three teaching units, taking into account the number of ECTS credits assigned to each unit.
The examination for Prof. Marangon's unit consists of a 1-hour written test made up of 31 multiple-choice questions. The test is designed not only to assess the acquisition of basic knowledge, but above all to evaluate in-depth understanding of the key concepts of the course and the students' ability to apply them critically to the proposed contexts. This includes questions requiring interpretation, analysis and application of the concepts learned. One point is awarded for each correct answer, 0 points for unanswered questions, and −0.2 points for each incorrect answer. The test is passed with a minimum score of 18. Honours are awarded to students who answer all 31 questions correctly.
The examination for Prof. Vistoli's unit consists of a written test aimed at assessing the knowledge and skills required by the learning objectives of the course. The assessment, expressed out of 30, takes into account the level of knowledge and depth of understanding of the topics covered, as well as critical evaluation skills.
The examination for Prof. Restani's unit consists of an oral test aimed at verifying the acquisition of knowledge concerning the origin of the main nutrition-related diseases and the corresponding dietary therapy. Students' ability to distinguish between products belonging to different categories, such as infant formulas, functional products, foods for special medical purposes and food supplements, will be assessed with reference to current regulations.
Particular attention will be paid to the ability to apply the topics covered in this teaching unit in order to enhance the professional competence of the pharmacist. For students enrolled within the standard duration of the programme, at least 7 oral examination sessions are guaranteed during teaching-break periods, while additional sessions are opened for students beyond the standard duration of the programme or repeating students also outside teaching-break periods.
The final grade will be calculated as the weighted average of the grades obtained in the three teaching units, taking into account the number of ECTS credits assigned to each unit.
The examination for Prof. Marangon's unit consists of a 1-hour written test made up of 31 multiple-choice questions. The test is designed not only to assess the acquisition of basic knowledge, but above all to evaluate in-depth understanding of the key concepts of the course and the students' ability to apply them critically to the proposed contexts. This includes questions requiring interpretation, analysis and application of the concepts learned. One point is awarded for each correct answer, 0 points for unanswered questions, and −0.2 points for each incorrect answer. The test is passed with a minimum score of 18. Honours are awarded to students who answer all 31 questions correctly.
The examination for Prof. Vistoli's unit consists of a written test aimed at assessing the knowledge and skills required by the learning objectives of the course. The assessment, expressed out of 30, takes into account the level of knowledge and depth of understanding of the topics covered, as well as critical evaluation skills.
The examination for Prof. Restani's unit consists of an oral test aimed at verifying the acquisition of knowledge concerning the origin of the main nutrition-related diseases and the corresponding dietary therapy. Students' ability to distinguish between products belonging to different categories, such as infant formulas, functional products, foods for special medical purposes and food supplements, will be assessed with reference to current regulations.
Particular attention will be paid to the ability to apply the topics covered in this teaching unit in order to enhance the professional competence of the pharmacist. For students enrolled within the standard duration of the programme, at least 7 oral examination sessions are guaranteed during teaching-break periods, while additional sessions are opened for students beyond the standard duration of the programme or repeating students also outside teaching-break periods.
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