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master degree course in FOOD SAFETY AND CONTROL

Course year 1
Teaching units Unit Unico
To be chosen by the student (lesson)
  • TAF: Optional subjects SSD: BIO/10 CFU: 3
Teachers: Davide TAGLIAZUCCHI
Exam type oral
Evaluation final vote
Teaching language Italiano
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At the end of the course, the student will have acquired fundamental knowledge regarding the structure, biological activity and metabolism of bioactive and nutraceutical compounds contained in food. The student will also be able to describe and analyze the molecular interactions between the bioactive molecules contained in food and the human body. Finally, the student will be able to classify foods according to their content in bioactive molecules and their health effect.

Admission requirements

Knowledge of Food Chemistry, Biochemistry and Nutritional Biochemistry

Course contents

0.5 CFU (4 hours): Structure, classification and distribution in plant foods of the main classes of phenolic compounds. Effect of technological processes on phenolic compounds in food of plant origin.
0.5 CFU (4 hours) Absorption, bioavailability and metabolism of phenolic compounds.
0.5 CFU (4 hours): Epidemiological evidence and in vivo studies on the protective effects of phenolic compounds
1 CFU (8 hours): Biochemical basis of the protective activity of polyphenols against chronic-degenerative diseases (tumor, cardio-vascular and metabolic diseases)
0.25 CFU (2 hours): Structure, classification and distribution of bioactive peptides in food of animal and vegetable origin. Bioactive peptides in dairy fermented foods. Release of bioactive peptides during gastrointestinal digestion.
0.25 CFU (2 hours): Biological activity and bioavailability of bioactive peptides. In vivo studies on the efficacy of bioactive peptides. Functional foods enriched in bioactive peptides.

Teaching methods

The teaching of the course will be delivered through lectures in the classroom through powerpoint presentations and class discussion. Discussion activities of scientific articles with the teacher will be carried out in class in order to explain and memorize the concepts and to accustom the students to speak in front of an audience using an appropriate technical language. The course is delivered in Italian. Attendance at lessons is not compulsory, but recommended.

Assessment methods

Verification of learning is carried out through an oral exam lasting about 20-30 minutes. The oral exam includes three questions on three different topics from those covered during the course of the course. The exams take place over the course of the educational calendar of the educational offer and for each exam the student who intends to take it must register using the Esse3 platform. There are no intermediate evaluations. The evaluation is expressed out of thirty. The minimum score to pass the exam is set at 18/30. To achieve a score of 30/30 cum laude, the student must demonstrate that they have acquired an excellent knowledge of all the topics covered and have a correct expository language to describe the teaching contents. During the oral exam the student's ability to solve problems related to the topics illustrated during the lectures is also verified. Knowledge and understanding of the structure, biological properties and metabolism of the bioactive compounds analyzed during the lectures are required.

Learning outcomes

Knowledge and understanding: through lectures, the student acquires the necessary skills on the classification, structure and biological properties of bioactive compounds in food to be applied to the molecular interpretation of biological processes.

Applied knowledge and understanding: at the end of the course, the student will have the ability to apply the knowledge acquired with the study to discuss topics related to the interactions between bioactive compounds and human health, the molecular processes underlying the protective effect of these compounds towards the onset of chronic degenerative diseases and to classify foods according to their content in bioactive molecules.

Autonomy of judgment: at the end of the course, the student will be able to use the acquired knowledge independently and adequately and will have achieved the ability to integrate information in order to be able to conduct a critical analysis and sustain a discussion with appropriate terminology in the field nutraceutical, even in the face of a new situation.

Communication skills: the student will have acquired the appropriate skills to relate and discuss with colleagues or superiors on issues relating to nutraceuticals and bioactive compounds present in foods and will also be able to disseminate information and knowledge of these issues to non-specialist interlocutors.

Learning skills: the student will be able to read and understand scientific publications in the nutritional-health field, even at a high level, and in English, for continuous updating useful in study and research


Materiale ed articoli scientifici forniti dal docente