Corso di Laurea Magistrale in Scienze e tecnologie alimentari - STAL

Adequate knowledge on fundamentals of chemistry and biology disciplines: General and Inorganic Chemistry, Animal and Plant Biology, Organic Chemistry and Biochemistry

In this module, the students will acquire knowledge related to the most important functional compounds in foods. Functionality will be referred to both the effect that those compounds can have to human health, but also to the food itself. As a matter of fact, foods (and food side streams) contain a number of functional compounds which can be used in food preparation to reach specific technological objectives (protection from oxidation, water retention, structure, etc.). The module will focus on the description of those "active" components, their function at the molecular level. So that the students will be able to design functional food, combine different functional ingredients and preserve their activity along-shelf-life.

At the end of this module, students will be able to:

Understand the molecular mechanisms behind food functionalization both for technological and nutritional aspects. Assess the use of functional compounds into food by analyzing their chemical, microbiological, sensory, textural and nutritional effects into the final product.

Understand the impact functional food can have on consumer appreciation and health.

Apply strategies in food production to create new functional products, demonstrated by applying the acquired knowledge to solve specific problems during the courses.

Bio-active compounds of relevance in nutrition structure-activity relationship, stability and occurrence, bio-availability and distribution in humans. Functional components: protection to oxidation, water retention, texturizers mechanisms of action. Case studies: polyphenols from cocoa, tea and nuts by-products. Fiber. Nano-structured proteins.

Traditional

The course will be delivered through different modalities in an integrated ambient by  e-learning (documents and lessons on Moodle), in presence if possible or through virtual classroom in a blended class configuration.
In the e-learning platform (Moodle) students will find: video-lessons; practical exercises, self-assessment tests, scientific literature, seminars and webinars dealing with the focus topics of the course. Al material will be presented to the students in presence - if possible - and contents discussed through forum and/or virtual classroom.
The main objective of this teaching modality is to create a continuum between different situations: traditional lesson in presence, virtual classroom, self-learning and critical discussion.

Examination will be by an oral discussion on a pre-selected topic (within those proposed)

Chemical and Functional Properties of Food Components 2^nd Ed- Zdzislaw E. Sikorski, CRC Press

Engineering Foods for Bioactives Stability and Delivery - Yrjö H. Roos, Yoav D. Livney, Springer

Novel Foods in the European Union Daniele Pisanello, Giorgia Caruso, Springer

Food Stabilisers, Thickeners and Gelling Agents - Alan Imeson, Wiley Blackwell

Novel Food Processing Effects on Rheological and Functional Properties - Jasim Ahmed et al. CRC Press

The methods of teaching and examination may vary according to the limitations imposed by the current health crisis.