Industrial pharmacy REPLICA LATINA

The course includes a general part and a special part. In the general part, introductory concepts regarding the chemical composition of food and food safety are carried out. It is also highlighted the importance of a good diet for the well-being of persons and the existence of pathologies linked to the intake of specific nutrients. In the special part some selected foods are treated highlighting their chemical composition, the health effects given by specific components and the analyses that are carried out to ensure authenticity and quality. The articulation in the various topics is deeply interconnected, since the description of the foods in the special part will refer to the chemical composition, to the health properties or to the presence of problems related to the nutrients intake reported in the general part. Compatibly with the needs of in-depth study presented by the students in the classroom, it is possible to foresee an articulation of the various themes in the following number of orientation hours: point 1 = 24 hours; point 2 = 24 hours General Part – Micro- and Macronutrients 3 CFU Food and nutrition. Nutrients; alimentary principles; essential nutrients; Macronutrients; Micronutrients; Dietary Reference Intakes; food requirement, fabbisogno energetico; basal metabolic rate; Body mass index; Dietary Guidelines, food pyramid, Recommended Dietary Allowances (RDA) and LARN. Water. Structure, Physico-chemical properties; hydrogen-bound, general properties and structural functions of water in food, free water, bound water; water activity; drinking water; mineral water, table water; treatment, hardness, analyses. Micronutrients. Minerals, main elements, trace elements (Na, Ca, K, Cd, Mg, Mn, Fe, I, Se, F) bioavailability and bioaccessibility. Vitamins: Biological Role Requirement, Occurrence, Stability, Degradation. Water-soluble vitamins: vitamine e vitameri, Thiamine (Vitamin B1), Riboflavin (Vitamin B2), Pyridoxine (Pyridoxal, Vitamin B6), Nicotinamide (Niacin), Pantothenic Acid, Biotin, Folic Acid Cyanocobalamin (Vitamin B12), L-Ascorbic Acid (Vitamin C); fat-soluble vitamins; Retinol (Vitamin A), carotenoids, Calciferol (Vitamin D); α-Tocopherol (Vitamin E) Phytomenadione (Vitamin K1 Phylloquinone). Macronutrients. Carbohydrates. Monosaccharides, Structure and Nomenclature, Configuration, Conformation, Fischer projection, Haworth projection, Physical Properties, Mutarotation, hemiacetal formation, alfa and beta anomers, disaccarides, Oligosaccharides, Structure and Nomenclature, Properties and Reactions, Polysaccharides (glycans). Reducing sugars, glucose, fructose, galactose, galactosemia, glycosidic linkages; inverted sugar; sucrose; lactose; maltose; homoglycans, heteroglycans; starch, amylose; amylopectin, salda d’amido; enzymatic degradation of starch; endoplitting; exosplitting; debranching; modified starches, dextrin; cyclodextrin; glycogen; cellulose. Sweeteners: Nutritional/Physiological Properties, Processing Properties; sweetening power; Individual Sugars and Sugar Alcohols: fructose, Maltodextrin, bulk sweeteners; sorbitol, xilitol, maltitol, acesulfame K, aspartame, aspartame-acesulfame, Cyclamic acid, Rebauside A; Stevioside; Saccharine; Sucralose; Sweet protein; Thaumatin; Monellin; Miraculin; Neotame. Dietary Fibers: Soluble and insoluble fiber, resistant starch; Inulin; Pectine, Alginates, Carrageenans Proteins: General remarks, amino acids, essential amino acids, limiting amino acids, isoelectric point, peptide bond, primary structure; secondary structure; tertiary structure; quaternary structure; aminoacid score; protein complementing; biological value; digestibility. Physical Properties Denaturation, Dissociation, chemical reactions, hydrolisis, Chemical and Enzymatic Reactions of Interest to Food Processing, Maillard reaction. Lipids. Physico-chemical properties; Nomenclature and Classification: Saponification reaction Saponifiable and unsaponifiable Fraction, fatty acids, saturated and unsaturated, monounsaturated (MUFA); diunsaturated (DUFA); poliunsaturated (PUFA); EFA (essential fatty acids); Acylglycerols; Triglycerols; diglycerols, monoglycerols, phospholipids (phosphoglycerols and Sphingoglycerols), Glycolipids; fosfogligeridi; Sphingolipids; Glycolipids; Phosphatidyl Derivatives; glicosfingolipidi; wax; Hydrocarbons, Steroids, Cholesterol; carotenoids, Rancidification; hydrolitic, ketonic, oxidative (autoxidation, Photooxidation) Antioxidants. Special part - Foodstuff – 3 CFU Cereal and Cereal products Generality. Composition of the main cereals. World and Italian cereal production. Wheat. Wheat classes. T. aestivum (common wheat) and T.durum (durum wheat). Structure and composition of wheat kernels. Classification of flour: evaluation methods. Pasta and bread. Bakery products (overview). Rice. Rice species. Treatments made to obtain the commercial product. Vegetable oils and edible fats Olive oils. Composition and classification. Main analyses foreseen by the European regulation for the determination of quality and genuineness. Seed oils, hydrogenated fats and margarine: generality, production and refining technologies. Effects of technological treatments. Composition of the main seed oils. Milk and derivatives Definition. Composition with respect to milk protein and lipid fractions. Defects and alterations. Effect of heat treatments. Regulatory requirements. Milk cream: types and methods of production. Butter. Scheme of burrification processes. Cheese: Definition, historical outline, classification, composition. Transformations in cheese ripening. Maturity coefficient.

Crucial. The students should have some basics on organic chemistry: be able to write chemical structures, knowledge of nomenclature and main reactions and mechanisms. Important. basic knowledge of biochemistry and physiological processes. Helpful. biological chemistry

Mannina Luisa, Daglia Maria, Ritieni Alberto: la chimica degli Alimenti - Nutrienti e Aspetti Nutraceutici, CEA - Casa Editrice Ambrosiana Slides

The actual achievement of the expected learning outcomes by the student, in accordance with the training objectives, is evaluated through an oral exam. Among the aspects that contribute to the formation of the final judgment, beyond the specific preparation of the student on topics of examination, her/his reasoning ability is also assessed, on the basis of the study that it is conducted independently, which should not be based only on the mnemonic abilities. The duration of the test, as an oral one, is difficult to define and depends essentially on the degree of preparation and the relative exhibition skills of the student. An average duration of about 20 minutes is conceivable. The teaching, as established by Manifesto, does not provide for intermediate tests but only a test at the end of the teaching provision. This test has pre-established dates communicated annually to the Secretariats and published via Infostud websites. In any case, the student has the opportunity of a sort of "self-assessment" during the course because "ad hoc moments" of review and questions on the concepts developed are dedicated. To pass the exam it is need to achieve a grade of not less than 18/30. The student must demonstrate that has acquired sufficient knowledge of the general and special topics To achieve a score of 30/30 cum laude, the student must instead demonstrate that has acquired excellent knowledge of all the topics covered during the course and she/he is able to connect them in a logical and coherent way.

- Belitz, H. D.; Grosch, W. ; Schieberle, P. FOOD CHEMISTRY di Springer Nature, 4a Edizione - Cappelli Patrizia; Vannucchi Vanna: Chimica Degli Alimenti. Conservazione e trasformazioni. Ed. Zanichelli, Bologna, 2005 - P. Cabras, A Martelli - Chimica degli alimenti - Piccin, Padova. - P. Cabras, C. Tuberoso – Analisi dei prodotti alimentari – Piccin, Padova.