INGLESE

The following topics are propaedeutic to the teaching: basics of food chemistry and biochemistry; knowledge of the unit operations of the food processing.

The course consists of a balance of theoretical lectures (4 ECTS, 36 hours) and other activities, such as classroom practicals, carried out individually or in small groups, seminars and visits to local and national food plants and factories (2 ECTS, 18 hours, in all). An e-learning course is available in parallel with the lectures. It includes: the educational material organised in learning units, the materials and instructions for the classroom practicals, self-evaluation tests and results, information for seminars and visits.

The course aims to provide students with the essential knowledge and good understanding of the legislative, chemical and technological aspects of the main categories of functional food components.

(a) capability of evaluate the potentiality of functional component in food formulae; (b) capability of foresee the effects of novel food components on safety and quality of the food products; (c) ability to identify and carry out strategies for the optimization of a technological or biotechnological process to produce functional food and beverages.

(a) making judgements: plan actions and manage activities aiming to improve the quality and the efficiency of functional food and beverage production and related activities; (b) communications: capability of clearly and exhaustively communicate notions, ideas, problems and technical solutions to interlocutors, either professional or not, representative of the various and specific competencies in the agro-food supply chain (engineers, biologists, chemists, nutritionists, administrators).

- Introduction: functional components, bioavailability, bio accessibility and bioactivity 0.5 ECTS
- Classes of functional components (Classification, occurrence in food, bioavailability, bio accessibility and bioactivity) 2.5 ECTS
• Lipids (Fatty acids, sterols)
• Carbohydrates (dietary carbohydrates, dietary fibers, prebiotics)
• Proteins, peptides and amino-acids
• Minerals and vitamins
• Carotenoids
• Polyphenols
• Other
- Traditional and novel Technologies for extraction of bioactive components 1 ECTS
- Functional foods: defining the concept. EU legislation and functional foods: product composition, claims, packaging, labelling 0.5 ECTS
- Food supplements and dietary foods. Development and EU legislation 0.5 ECTS
- Functional foods design 1 ECTS

"Functional food and beverages" is an integrated course made of two modules: "Functional components" (6 ECTS) and "Beneficial microbes" (6 ECTS). Each module is independently evaluated, but with one final grade, resulting from the weighted average (by ECTS of each unit) of the marks obtained in the two modules.

Final exam will include one written assignment (project work) on the development of a new functional food
and a written exam of the duration of 1h 30m during which the student will be required to answer to multiple choice and open questions on topics included in the program.

The student will have to demonstrate: (a) knowledge of EU legislation concerning the production and sale of functional foods; (b) sound knowledge and understanding of the chemistry, technology and applications of the main categories of functional components; (c) appropriate usage of the technical lexicon.

The final mark is attributed in thirtieths. Successful completion of the examination will lead to grades ranging from 18 to 30 with honors.

The final evaluation will be determined on the basis of the mark achieved for the individual project work (1/3 of the total score) and for the written test (2/3 of the total score). In the written test each question is given a score based on its complexity and relevance. To pass the module exam, the student must demonstrate an overall knowledge of the issues, exposing the contents with appropriate technical terms. The final mark for the integrated course "Functional foods and beverages" will be calculated as the average of the two module marks, rounded to the closer whole number (0.50 is rounded to 1.00). The “cum laude” can also be awarded to express particular appreciation for the preparation and skills achieved by the student, only if the final mark is, before rounding, > 29.

Functional Foods (Second Edition) Concept to Product.
Edited by:M. Saarela. Elsevier
ISBN: 978-1-84569-690-0

Nutraceutical and Functional Food Components. Edited by: Charis M. Galanakis. Elsevier ISBN: 978-0-12-805257-0

All other educational material is available on the e-learning web platform.

YES