NUTRACEUTICS AND FOOD CHEMISTRY
(objectives)
The course will provide the basic knowledge about the main classes of organic compounds in foods, including secondary metabolites with nutraceutical properties, highlighting the influence that these compounds play on nutritional properties. The main transformations that organic compounds undergo during the technological transformation processes will also be examined. Applying knowledge and understanding. At the end of the training activity, the student must have acquired knowledge about the chemical-physical, structural and biological properties of the main classes of organic compounds in foods, as well as knowledge about the nutritional composition of the food. Making judgements. At the end of the training activity, the student must be able to describe the main properties of an organic compound in food on the basis of its structural characteristics and its properties of metabolic reactivity, providing the indication to classify nutraceutical and functional foods. Communication skills. At the end of the training activity, the student will have acquired the necessary knowledge to communicate, with suitable scientific terminology, contents relating to the relationships between the chemical structure of natural organic substances and the main properties of nutraceutical and functional foods. Learning skills. At the end of the training activity the student will be able to learn the advancements of knowledge in the field of food science and nutraceuticals.
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