Biochemistry

Activity type

Attività formative affini o integrative

SSD

AGR/16

Year

2nd year

Semester

1st semester

CFU

3

Hours distribution

24 classroom hours

Lecturers

CARLO GIUSEPPE RIZZELLO

Activity type

Attività formative affini o integrative

SSD

BIO/10

Year

2nd year

Semester

1st semester

CFU

3

Hours distribution

24 classroom hours

Lecturers

LUCIANA MOSCA

The course, organized in two modules, is aimed at understanding the biochemical aspects concerning nutrition (nutritional biochemistry, 3 credits) and food biotechnology processes (food biotechnology, 3 credits).
In particular, the course will focus on the study of macro- and micro-nutrients and the related digestion, absorption and transport processes, with description of metabolic pathways and related interconnections, and hormonal regulations mechanisms. The course includes the discussion of the main metabolic dysfunctions and nutritional deficiencies deriving from unbalanced diets, as well as the description of features and importance, from the metabolic point of view, of functional compounds, supplements, dietary products.
A thorough description of the quality of raw materials and biotechnological processes based on the use of microorganisms is the subject of the Food Biotechnology module. The influence of fermentation processes, operated through spontaneous fermentations or with the use of selected starters, on the nutritional, functional, sensory, as well as technological and sensorial aspects of foods and beverages, will be discussed in relation to the main agri-food supply chains (enological, dairy, bakery, fermented meats and vegetables).

Module: Nutritional Biochemistry
Frontal teaching in the classroom


Module: Food Biotechnology
Il percorso formativo e' volto a fornire un'approfondita conoscenza teorica nei principali campi della biochimica, delle metodologie biochimiche e delle biotecnologie, ma anche una solida preparazione pratica grazie alla presenza di laboratori didattici dedicati. Le abilita' pratiche saranno ulteriormente sviluppate durante il tirocinio mirato alla preparazione della tesi, necessariamente sperimentale, che potra' essere svolta in parte o in toto presso strutture accademiche, enti di ricerca e industrie, anche all'estero. Lo studente sara' orientato nella scelta dell'argomento di tesi attraverso un breve tirocinio che prevede la frequentazione di laboratori specializzati in varie tematiche di ricerca e che utilizzano approcci metodologici diversi (laboratory rotation). La modalita' di erogazione degli insegnamenti prevede l'utilizzo di metodologie didattiche innovative che pongono lo studente, con un ruolo attivo, al centro del processo di apprendimento.
Il percorso formativo del Corso di Laurea Magistrale in Biochemistry si articola attraverso esperienze di apprendimento (come ad esempio lezioni frontali, attivita' di laboratorio, lavori di gruppo e individuali) idonee all'acquisizione da parte dello studente di conoscenze approfondite di:
- chimica bioorganica, biochimica metabolica ed enzimologia;
- struttura e funzione delle macromolecole biologiche;
- biochimica cellulare, basi molecolari dei processi fisiologici e patologici, farmacologia;
- biochimica dei microorganismi e degli organismi vegetali;
- metodologie di chimica analitica, chimica fisica, biochimica, biologia molecolare e cellulare;
- metodi statistici e bioinformatici;
- biotecnologie microbiche, industriali, farmaceutiche e mediche;
- bioetica e regolamentazione.

Il percorso formativo e' altresi' integrato con seminari da parte di specialisti provenienti da altri enti e istituzioni pubbliche e private.
La quota dell'impegno orario complessivo dello studente per lo studio personale o per le altre attivita' formative di tipo individuale e' definita nel regolamento didattico del CdS.

Module: Nutritional Biochemistry
Basic knowledge of biochemistry and microbiology.


Module: Food Biotechnology
Knowledge of inorganic and organic chemistry, and of biology and biochemistry is required.
Water, acids and bases, buffer systems, principle of thermodynamics, atomic structure, electronegativity, redox reactions, functional groups in organic chemistry, chemical reactivity of functional groups. Structure and fuction of Carbohydrates, lipids and proteins. Metabolism of sugars, lipids, proteins

Module: Nutritional Biochemistry
1. Microbial starters and fermented foods: metabolic traits and selection criteria.
- lactic acid bacteria
- yeasts

2. Traditional and innovative biotechnological applications in food supply chains:
- oenology,
- dairy products,
- baked goods,
- fermented meat,
- fermented vegetables,
- functional foods and probiotics.



Module: Food Biotechnology
NUTRITIONAL STANDARDS, GUIDELINES and CALORIMETRY Definition of Food Science and Nutrition Science. Categories of nutrients, macronutrients and micronutrients. From nutrients to foods. The seven classes of foods. Nutritional quality of food. Nutrition and Health. Food and energy. Body mass index (BMI), RDA. Dietary guidelines. Food pyramids.
WATER Water balance. Water requirements. Endogenous and exogenous sources. Water homeostasis in the body. Water hardness. Water as a drink.
CARBOHYDRATES Monosaccharides, disaccharides, polysaccharides. Nutrition and metabolism of carbohydrates. Lactose intolerance. Galactosemia. Glucose metabolism. Need of carbohydrates. Foods and glucose tolerance, glycemic index, nutrition and diabetes. Dietary fiber: Resistant starch. Soluble and insoluble fibers. Solubility, viscosity and fermentability of dietary fiber. Benefits and negative effects of the fibers. Recommended intake levels. Food sources. Dietary fiber and health.
PROTEINS Nitrogen balance. Protein turnover. Nutritional features of aminoacids. Transamination reactions. Protein needs and requirements of essential aminoacids. Nutritional value of proteins. Food sources of proteins and protein quality. Protein-energy malnutrition. Celiac disease.
LIPIDS Classification, metabolism, function and food sources of lipids. Monounsaturated and polyunsaturated fatty acids. Trans fatty acids. Plasma lipoproteins. Intake recommendations. Cholesterol. Relationship between lipids and diseases. Essential fatty acids (Linoleic acid and alpha-linolenic acid): metabolic functions, RDA, food sources of Omega-6 and omega-3. Cholesterol function, nutrition and control of serum cholesterol concentration. Lipoproteins.
ALCOHOLIC BEVERAGES Ethanol metabolism, diet and alcoholism.
VITAMINS Differences between water-soluble and fat soluble. Nomenclature, sources and properties. Possible causes of deficiencies. B vitamins: general. Vitamins B1, B2, B3, B5, B6, B8, B9, B12, C: food sources, functions, deficiency. Fat-soluble vitamins A, E, K, D: vitamin molecules to activities, functions, food sources, requirements, deficiency and toxicity.
MINERALS Biochemical functions. Bioavailability. Causes of loss of minerals. Functions, deficiencies and toxicity of sodium, potassium, calcium, phosphorus, magnesium, fluoride, iodine, manganese, copper, zinc, selenium and iron.
OXIDATIVE STRESS AND ANTIOXIDANTS Reactive oxygen and nitrogen species and oxidative stress. Intracellular and extracellular antioxidants. Polyphenols, Bioactive nutritional compounds,
PROBIOTICS AND PREBIOTICS
NUTRIGENETICS AND NUTRIGENOMICS Gene expression, gene mutation and polymorphism, transcription, genetic diseases of interest in nutrition, epigenetic control of chromatin structure and function. Dietary impact of nucleic acids. microRNAs and gene regulation

Module: Nutritional Biochemistry
- Appunti di lezione e materiale didattico fornito dal docente;
- Farris, Gobbetti, Neviani, Vincenzini. Microbiologia dei prodotti alimentari, Casa Editrice Ambrosiana (2012);
- Microbiology and Technology of Fermented Foods di Robert W. Hutkins, IFT press



Module: Food Biotechnology
- S. S. Gropper and J. L. Smith; “Advanced Nutrition and Human Metabolism”, VII edition, Wadsworth, Cengage Learning
- M. J. Gibney, S. A, Lanham-New, A. Cassidy, H. H. Vorster; “Introduction to Human Nutrition”, III Edition, Wiley-Blackwell
- A. Mariani Costantini, C. Cannella, G. Tomassi; "Alimentazione e nutrizione umana", IIth edition, Il Pensiero Scientifico Editore
- G. Arienti; "Le basi molecolari della nutrizione", Piccin, 2011
- U. Leuzzi, E. Bellocco, D. Barreca; "Biochimica della nutrizione", Zanichelli, 2013

Module: Nutritional Biochemistry
N/D
Module: Food Biotechnology
Updates articles and reviews provided by the lecture

Module: Nutritional Biochemistry
Frontal teaching in classroom


Module: Food Biotechnology
Traditional lessons

Module: Nutritional Biochemistry
N/D
Module: Food Biotechnology
Attendance is not mandatory

Module: Nutritional Biochemistry
The assessment consists of a single final exam (oral test on both modules).
In the final evaluation, the commission ensures that the student has achieved the course objectives and also his/her ability to have an overview of the subject and to use a proper and specific language.



Module: Food Biotechnology
The assessment is a single final exam for both modules, each consisting in a multiple choice test followed by oral discussion of the test.
In the final evaluation, the commission ensures that the student has achieved the course objectives and also his ability to have an overview of the subject and to use a proper and specific language.

Module: Nutritional Biochemistry
N/D
Module: Food Biotechnology
As per programme

Module: Nutritional Biochemistry
N/D
Module: Food Biotechnology
N/D