FOOD AND NUTRACEUTICS CHEMISTRY

The course aims to provide students with fundamental knowledge in the field of food chemistry, particularly regarding basic regulations in the food sector, analytical techniques useful for food authentication and quality control, organic products, GMOs, additives and food contaminants, as well as the chemistry of various foods, with a specific focus on nutraceutical aspects. The course includes laboratory exercises to consolidate the theoretical concepts taught in class and to allow students to understand the work of a food chemistry laboratory.

By the end of the course, students will have acquired specific skills that will enable them to identify the most appropriate analytical techniques for food analysis, understand the key regulations in the food sector, and interpret foods from both a chemical and nutraceutical perspective.

In reference to the Dublin Descriptors, this course contributes to the development of the following transversal skills:

• Knowledge and understanding: inductive and deductive reasoning skills; ability to understand the chemical processes involved in food analysis, preservation, and quality control; understanding of the chemical nature of foods, various nutraceutical aspects, and basic food regulations.

• Applied knowledge and understanding: ability to apply the acquired knowledge to correctly evaluate issues in the food sector and to develop effective problem-solving strategies using the scientific method rigorously.

• Making judgements: ability to reason critically and independently.

• Communication skills: ability to present a scientific topic orally with linguistic competence and terminological accuracy, clearly explaining motivations and results.

• Learning skills: knowledge in the field of food chemistry that supports continued study, primarily in a self-directed or autonomous manner.

4 CFU (28 h) of lectures and 2 CFU of exercises (24 h)

• Teaching (TD) - 28 hours: Classroom lectures supported by presentations to facilitate a quick and effective understanding of the course content.
• Interactive Teaching (ID) - 24 hours: Laboratory exercises involving analytical determinations of various macronutrients, micronutrients, nutraceutical compounds, and chemical-physical characteristics of foods.

If the course is delivered in blended or remote mode, appropriate adjustments may be made to the above, in order to ensure consistency with the syllabus.

Knowledge of the fundamental principles of general chemistry (structure of matter, chemical bonding, equilibria and reactions), organic chemistry (structure, properties and reactivity of the main classes of biomolecular compounds), and food biochemistry (metabolism, enzymes, and biological functions of carbohydrates, lipids, proteins, and bioactive compounds). These foundations enable the understanding of food composition, transformations, nutritional and functional quality, as well as the role of nutrients and nutraceuticals in human health.

If the teaching is given in a mixed or remote mode, the necessary changes with respect to what was previously stated may be introduced, in order to respect the program envisaged and reported in the syllabus.

1. Foods between nutrition and wellness
2. Principles of food law
   
3. Food authentication - conventional and advanced analytical techniques
   
4. Food preservation methods
   
5. Lipid foods: Generalities and nutraceutical aspects, Olive oil, Butter, functional and dietary foods and lipid-based supplements
6. Protein foods and food supplements
   
7. Cereals: Generalities and nutraceutical aspects, Wheat, Rice
   
8. Coffee, tea, cocoa and alcoholic beverages: chemistry and bioactive components and physiological effects
   
9. Organic, biodynamic and GMO products
   
10. Food additives
11. Laboratory exercises on various analytical determinations in the field of food chemistry

Teaching contribution to the objectives of the 2030 Agenda for Sustainable Development (https://www.un.org/sustainabledevelopment/sustainable-development-goals/)

Goal 2

• Target 2.2
• Target 2.4

Goal 4

• Target 4.4

Goal 12

• Target 12.3

Teaching method: Lectures and laboratory exercises

Examination
Assessment may also be conducted remotely, should circumstances require it.

Grading Criteria
The final grade is expressed on a scale of 30, according to the following scheme:
Fail 
Knowledge and understanding of the topic: significant gaps and inaccuracies
Analytical and synthesis skills: negligible, frequent generalizations
Use of references: completely inappropriate
18–20
Knowledge and understanding of the topic: very limited, with evident inaccuracies
Analytical and synthesis skills: barely sufficient
Use of references: barely appropriate
21–23
Knowledge and understanding of the topic: slightly more than sufficient
Analytical and synthesis skills: fair, with logical and coherent argumentation
Use of references: uses standard references
24–26
Knowledge and understanding of the topic: good
Analytical and synthesis skills: good ability to analyze and synthesize; arguments are presented coherently
Use of references: uses standard references
27–29
Knowledge and understanding of the topic: more than good
Analytical and synthesis skills: strong analytical and synthesis skills
Use of references: demonstrates in-depth knowledge of the subject
30–30 cum laude
Knowledge and understanding of the topic: excellent
Analytical and synthesis skills: outstanding analytical and synthesis skills
Use of references: significant and insightful use of references

Support for Students with Disabilities and/or Specific Learning Disorders (SLD)
In compliance with current regulations and to ensure equal opportunities, students with disabilities and/or SLD may request a personal meeting to arrange for appropriate compensatory and/or dispensatory measures, based on the learning objectives and individual needs.
Students may also contact the CInAP (Center for Active and Participatory Inclusion – Services for Students with Disabilities and/or SLD) referring teacher at the Department of Biological, Geological and Environmental Sciences (https://www.cinap.unict.it/content/referenti).

1. Discuss the role of foods in nutrition and well-being, distinguishing between nutritional value, functional properties, and nutraceutical aspects.

2. Explain the fundamental principles of food legislation and their role in ensuring food safety and consumer protection.

3. Compare the main conventional and advanced analytical techniques used for food authentication, highlighting their advantages, limitations, and applications.

4. Describe the main food preservation methods, discussing their chemical and technological principles and their impact on food quality.

5. Discuss the composition, nutritional properties, and nutraceutical aspects of lipid-based foods, with particular reference to olive oil, butter, and lipid-based dietary supplements.

6. Describe the nutritional and functional characteristics of protein-rich foods and protein dietary supplements, discussing their benefits and potential limitations.

7. Explain the chemical, nutritional, and nutraceutical characteristics of the main cereals, with particular reference to wheat and rice.

8. Discuss the chemical composition, major bioactive compounds, and physiological effects of coffee, tea, cocoa, and alcoholic beverages.

9. Compare organic products, biodynamic products, and genetically modified organisms (GMOs), highlighting their principles, regulatory framework, and implications for consumers.

10. Explain the main classes of food additives, describing their technological functions, regulatory framework, and safety aspects.