Molecular Biology, Medicinal Chemistry and Computer Science for Pharmaceutical Applications

The course includes a general part, a specialised part, and an in-depth section. In the general part, introductory concepts related to the chemical composition of food and food safety are covered. The importance of a proper diet for personal well-being and the existence of disorders linked to the intake of specific nutrients are also emphasised. The specialised part deals instead with certain foods, highlighting their chemical composition, potential health benefits provided by specific components, and the analyses carried out to ensure authenticity and quality. The organisation within the various thematic units of the course is deeply interconnected, as discussing foods in the specialised part will refer back to their chemical composition, health properties, or issues related to their consumption described in the general part. In accordance with the depth of study requested by students in class, a division of the various topics into the following approximate hours is planned: point 1 = 24 hours (3 CFU); point 2 = 16 hours (2 CFU); point 3 = 8 hours (1 CFU). General Part – Micro- and Macronutrients 3 CFU Water. Structure, Physicochemical 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, disaccharides, 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, enzymatic degradation of starch; endoplitting; exosplitting; debranching; modified starches, dextrin; cyclodextrin; glycogen; cellulose. Proteins: General remarks, amino acids, essential amino acids, limiting amino acids, isoelectric point, peptide bond, primary structure; secondary structure; tertiary structure; quaternary structure; amino acid score; protein complementing; biological value; digestibility. Physical Properties Denaturation, Dissociation, chemical reactions, hydrolysis, 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); polyunsaturated (PUFA); EFA (essential fatty acids); Acylglycerols; Triglycerols; diglycerols, monoglycerols, phospholipids (phosphoglycerols and Sphingoglycerols), Glycolipids; Sphingolipids; Glycolipids; Phosphatidyl Derivatives; wax; Hydrocarbons, Steroids, Cholesterol; carotenoids, Rancidification; hydrolitic, ketonic, oxidative (autoxidation, Photooxidation) Antioxidants. Special part - Foodstuff – 2 CFU Sweeteners: Nutritional/Physiological Properties, Processing Properties; sweetening power; Individual Sugars and Sugar Alcohols: fructose, Maltodextrin, bulk sweeteners; sorbitol, xylitol, maltitol, acesulfame K, aspartame, aspartame-acesulfame, Cyclamic acid, Rebauside A; Stevioside; Saccharine; Sucralose; Sweet protein; Thaumatin; Monellin; Miraculin; Neotame. Dietary Fibers: Soluble and insoluble fibre, resistant starch; Inulin; Pectine, Alginates, Carrageenans Antinutritional factors 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 are foreseen by the European regulation to determine 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. DEEPENING– 1 CFU Current topics (e.g., novel foods, emerging contaminants in food, organic/biodynamic/GM products) within the scope of food chemistry agreed upon with the students, who, with the knowledge and skills acquired, will be able to deepen their understanding and develop a critical reading. The aprofundamenti will actively involve students through the preparation of presentations.

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 educational objectives, is evaluated through an oral examination. Among the aspects contributing to the final judgment, in addition to the student's specific preparation on the exam topics, their reasoning ability based on the study they conducted independently is also assessed, which should not rely solely on memorisation skills. The duration of the oral exam is challenging to define precisely and essentially depends on the level of preparation and the student's related presentation skills. An average duration of about 20 minutes is considered possible. The teaching, as established by the Manifesto, does not include intermediate assessments but only assessments at the end of the teaching period. These assessments are scheduled in advance, communicated annually to the Administrative Offices, and published via Infostud. The student also has the opportunity for a kind of "self-assessment" during the course, as dedicated moments for review and questions on the covered concepts are held during the lessons. To pass the exam, a grade of at least 18/30 must be achieved. The student must demonstrate sufficient knowledge of both general and specific topics and be able to provide helpful information concerning food composition, its beneficial effects, and any potential side effects. To achieve a score of 30/30 with honour, the student must instead demonstrate excellent knowledge of all topics covered during the course and be able to link them logically and coherently.

- 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.