Functional foods and nutraceuticals
A.A. 2022/2023
Obiettivi formativi
The course aims to bring the students to evaluate the contribution and the perspectives of biotechnology in the formulation of ingredients/foods with potential biological and functional effects. Specifically, the course is aimed to: i) provide basic knowledge on digestion, absorption and metabolism of the different macronutrients (carbohydrates, fats, proteins), micronutrients (vitamins and minerals), and nutraceuticals/bioactive compounds (e.g., carotenoids, glucosinolates, and polyphenols); ii) familiarize students to the concept of biological plausibility and provide the instruments for a better understanding of the scientific evidence linking diet and dietary/bioactive compounds to a physiological and functional effect and, in turn, to human health; iii) enable students to understand the concept of functional foods and their role in the human health and well-being.
Risultati apprendimento attesi
Students will acquire basic knowledge on the physiology of human nutrition and the importance of dietary components (macro and micronutrients, and nutraceuticals) in the context of the human well-being. Students will be then equipped with knowledge necessary to understand the complexity of the relation diet-health, and the importance of human evidence-based nutrition. Students will learn the regulatory aspects of nutraceuticals and functional foods and the requirements for their safety and efficacy assessment. Perspectives about the application of biotechnology for improving the formulation of potential functional ingredients/foods will be mastered.
Periodo: Secondo semestre
Modalità di valutazione: Esame
Giudizio di valutazione: voto verbalizzato in trentesimi
Corso singolo
Questo insegnamento non può essere seguito come corso singolo. Puoi trovare gli insegnamenti disponibili consultando il catalogo corsi singoli.
Programma e organizzazione didattica
Edizione unica
Responsabile
Periodo
Secondo semestre
Programma
1-Anatomy and physiology of digestive system;
2-Digestion, absorption and metabolism of macro and micronutrients;
3-Role of macro and micronutrients and nutritional needs;
4-Role of dietary patterns/foods/components in health and disease prevention;
5-Nutraceuticals and functional foods: definition, purpose, and health benefits;
6-Role of biotechnology in the formulation of functional ingredients/foods;
7-The "Omic sciences": a new comprehensive approach to food and nutrition.
2-Digestion, absorption and metabolism of macro and micronutrients;
3-Role of macro and micronutrients and nutritional needs;
4-Role of dietary patterns/foods/components in health and disease prevention;
5-Nutraceuticals and functional foods: definition, purpose, and health benefits;
6-Role of biotechnology in the formulation of functional ingredients/foods;
7-The "Omic sciences": a new comprehensive approach to food and nutrition.
Prerequisiti
Course prerequisites and exam arrangements are the same for students attending and not attending the course lessons. A knowledge of basic biochemistry is recommended. For further information, students are encouraged to contact the teacher to obtain indications about texts and bibliographic references that can be studied to fill possible knowledge gaps.
Metodi didattici
Interactive frontal lessons, individual work and practical lab. activities
-Lessons: 40 hours (5.0 CFU)
-Lessons: 40 hours (5.0 CFU)
1-Digestion, absorption, metabolism and role of macro- and micro-nutrients (1 CFU)
2-Nutraceuticals and dietary supplements (1.5 CFU)
3-Functional foods (1.5 CFU)
4-Use of the biotechnologies and new analytical approaches for the implementation and the study of new formulations/ingredients/foods (1 CFU)
-Practicals: 8 hours (0.5 CFU)
-Laboratories: 8 hours (0.5 CFU)
1-Determination of total polyphenol content in different food matrices (4 hours)
2-Analysis of functional biomarkers through enzymatic and/or electrophoresis assays (4 hours)
-Lessons: 40 hours (5.0 CFU)
-Lessons: 40 hours (5.0 CFU)
1-Digestion, absorption, metabolism and role of macro- and micro-nutrients (1 CFU)
2-Nutraceuticals and dietary supplements (1.5 CFU)
3-Functional foods (1.5 CFU)
4-Use of the biotechnologies and new analytical approaches for the implementation and the study of new formulations/ingredients/foods (1 CFU)
-Practicals: 8 hours (0.5 CFU)
-Laboratories: 8 hours (0.5 CFU)
1-Determination of total polyphenol content in different food matrices (4 hours)
2-Analysis of functional biomarkers through enzymatic and/or electrophoresis assays (4 hours)
Materiale di riferimento
Textbook
-M.E. Shils, Modern nutrition in health and disease, Williams and Wilkins, Baltimore, 1999
-Teaching materials: slides and scientific papers, legislative documents. The materials will be provided to the students through the ARIEL platform (https://ariel.unimi.it/).
-M.E. Shils, Modern nutrition in health and disease, Williams and Wilkins, Baltimore, 1999
-Teaching materials: slides and scientific papers, legislative documents. The materials will be provided to the students through the ARIEL platform (https://ariel.unimi.it/).
Modalità di verifica dell’apprendimento e criteri di valutazione
At the end of the course an oral examination (at least 25-30 min) will be scheduled. The final examination is based on the answer to 2-3 open questions on specific topics described during the course.
MED/49 - SCIENZE TECNICHE DIETETICHE APPLICATE - CFU: 6
Esercitazioni: 8 ore
Laboratori: 8 ore
Lezioni: 40 ore
Laboratori: 8 ore
Lezioni: 40 ore
Docente:
Del Bo' Cristian
Docente/i
Ricevimento:
Tutti i giorni previo appuntamento
Ufficio: via Giuseppe Colombo 62, Edificio 21070, Primo Piano