At the end of the course of Compounds with healthy and toxic action in food the student will: 1- know the basic notions of the chemistry of bioactives (healthy and toxic compounds); 2- have the basic knowledge of processes (production and conservation), potential causes of contaminants; 3- analyze and apply the current basic notions on the current legislation regarding the toxic contaminants treated. 4- know and critically comment the big issue of the “Food Security”.
Course Prerequisites
Basic fundamentals of General and Inorganic Chemistry, Organic Chemistry, Microbiology and Tossicology are required. Food supplements and Special foods exam is preparatory to the present course.
Teaching Methods
Frontal lessons with Power Point presentations. The same presentations are available for the students in the section of the course on Kiro platform. In addition, on Kiro platform the teaching material (European Guidelines and Regulations, Italian Legislative Decrees, Ministerial Guidelines) on the current legislation discussed in class. Scientific publications, guidelines and regulations will be also read and analyzed.
For students with specific needs, who cannot attend in presence the educational activities and who have applied for Inclusive Teaching Modalities, suitable teaching material will be provided for fruitful independent study. If required, self-learning can be supported by tutoring or supplementary teaching activities and by individual meetings, both in presence and online, scheduled according to student needs.
Assessment Methods
The check of the learning consists of an individual oral exam suitable for evaluate the acquired skills of the course contents. The exam involves open questions and covers the all the topics treated. To pass the examination, the student will have an evaluation (sufficient, satisfactory, good, very good, excellent).
Appropriate examination methods are provided for students who fall under the categories specified for Specific Learning Difficulties (DSA) and Special Educational Needs (BES).
Texts
- F. Evangelisti, P. Restani. Prodotti Dietetici. Chimica, tecnologia e impiego. Seconda edizione, Piccin Editore, 2011 - P. Cabras, A. martelli. Chimica degli Alimenti. Piccin Editore, 2004 - P. Cappelli, V. Vannucchi. Principi di chimica degli alimenti. Conservazione, trasformazioni, normativa. Zanichelli, 2015
- EFSA Journal - Ministero della Salute platform
Contents
This program will be treated: - Potential food bioactives with healthy functions (for example polyphenols, carotenoids, sulfur compounds, etc.); - Potential food bioactives with toxicity both already present in foods or consequent to digestion, and produced as a result of industrial technological processes and conservation procedures; - Principal food contaminants of biological origin (bacteria and toxins); - Principal food contaminants of chemical origin (for example pesticids, heavy metals, veterinary drugs and substances deriving from packaging materials); - Current legislation on the categories of contaminants treated.
