Subjects
1) Food and Nutraceutical Chemistry - 5CFU.
The course consists of the following modules:
- Food Chemistry (2CFU).
The topics covered during the course will be as follows: inorganic nutrients: water and mineral salts, organic nutrients: carbohydrates, lipids, protein and vitamins, distribution of nutrients in food, chemical and physical properties, biological and nutritional properties and bioavailability of nutrients.
Use of biotechnology in production of nutraceutical products: microbial species (yeast, fungi) and enzymes as biocatalysts for reactions mainly used in the industrial production of innovative nutraceutical products characterized by high standards of quality and hygiene and sensory and / or improved shelf life and safety.
- Chemistry of minor food components (nutraceutical products) (2CFU).
During the course the student will learn 1) chemical structure, 2) physical and chemical properties, 3) bioavailability, 4) biological value-healthy with proven clinical trials, and 5) distribution of the main food nutraceuticals used for the maintenance of health; body and / or in clinical settings, such 3 fatty acids, polyphenols (such as anthocyanins, proanthocyanidins, stilbenes, flavonoids), amino acids, peptides and proteins (such as carnitine, creatine, carnosine, soy protein and lupine) prebiotics (such as maltodextrin, fructo-oligosaccharides), coenzyme Q-10, lipoic acid, glucosamine, plant sterols, monacolin.
- Phytotherapy (1CFU).
Phytotherapy is the science that deals with the use of pharmacological active substances in plants. The recent findings regarding the presence in plants (used as food or otherwise) of the compounds that through physiological interactions may contribute to the maintenance of health with a preventive action against certain diseases, can look to plants as a source of compounds from use in healthy preparations.
The course is designed to bring out the classic lists of herbal, or plants used for herbal medicine, those that contain health-valence compounds illustrating the biological effects, positive or adverse actually identified, according to criteria based on scientific evidence
2) Formulation development, production, control and marketing - 5CFU.
The course consists of the following modules:
- Methods of extraction and isolation of nutraceuticals from food and plants (1 CFU)
The course explains the methods of isolation and extraction of nutraceuticals from vegetable and animal food and plants. We will also discuss the advantages and limitations of different methods applied to real cases of extraction and isolation, and the complementary separation techniques.
- Formulation of nutraceuticals with conventional forms (1 CFU).
The module will discuss the following topics: overview of the mechanisms of transfer of the unit dose form of nutraceuticals, and bio-absorption, solid dose form: tablets, capsules, granules, powders, lyophilized, forms dosed liquids: vials, multi-dose vials, single dose; excipient stability studies.
- Formulation of nutraceuticals with innovative forms (1 CFU).
The module will consider the following issues: strategies for improving the bioavailability of nutraceuticals. innovative solid dose form: tablets / capsules and modified-release microcapsules / microspheres, liposomes. Chewing gum containing nutraceuticals.
- Analytical control (1 CFU).
During the course we will discuss the latest analytical methods for chemical characterization and nutraceuticals quality control. We will also set out the methods for validation of analytical procedures.
- Microbiological quality control of nutraceuticals (1CFU).
This course is intended to illustrate and deepen the theme of the microbiological control of nutraceuticals by explaining the technologies / methods of control, while giving an overview of new control technologies available (chemiluminescence, etc.). Will also be presented regulatory issues governing the industry.
3) Regulatory aspects – 2CFU
The course consists of the following modules:
- Principles of legislation in the production and marketing of nutraceuticals (1CFU).
The module covers the following topics: the state of legislation in Europe and Italy, in comparison with world marked (in particular Asia and North America) in the field of health foods and supplements. Regulatory aspects related to formulation, production, labeling and marketing of nutraceuticals. Overview of the national and European market supplements in Pharmacy, Drugstore, and mass-market. Dietary supplements: the dynamics of consumption in Italy and Europe. Adaptation of the growing market demand for quality products.
- The validation of suppliers and the quality chain (1CFU).
The module covers the following topics: Application of Statement; HACCP.
4) Statistical analysis – 2CFU
In the course of study will first be considered the uni-variate statistical analysis: measurement of a magnitude and associated error, linear regression and ANOVA.
Then we will proceed with the discussion of these topics of multivariate statistical analysis: 1) Design of Experiment (DOE) as the best strategy for efficient experimentation; applications in the formulation development and analytical control of nutraceuticals. 2) Experimental designs for a selection of homogeneous samples for a study of shelf-life. Multivariate statistical methods for analysis of chemical, physical and sensory responses sampled in time. 3) Innovative approaches to determining the characteristics of nutraceuticals.
5) Metabolic biochemistry and molecular biology - 1CFU.
Topics covered in the course of study: metabolic activity in organs and tissues: liver, muscle, adipose tissue, nerve tissue, blood, bone and kidney. Metabolic correlations between the various tissues and metabolic adaptations in the major physiological states: feeding, fasting and exercise.
Hormonal regulation of energy metabolism. Nutrigenomics: the relationship between power and control of the process of transcription of some genes involved in metabolism.
6) Use of nutraceuticals in the medical field – 4CFU.
The course consists of the following modules:
- Use of nutraceuticals and functional foods in children (1CFU).
- Nutraceuticals, atherothrombotic vascular disease and metabolic diseases(1CFU).
- Nutraceuticals in sports and rehabilitation therapy(1CFU).
- Probiotics: effects on the gastro-intestinal and systemic effects(1CFU).
7) Economy and management of nutraceuticals - 1CFU.
The course offers an overview of international developments in the nutraceutical industry, with a mapping of key players, the logic of competitive and collaborative networks, as well as an analysis in terms of marketing distribution channels (supermarkets, specialist retailers, drugstores and pharmacies) and an analysis of the potential market and profile of consumers of nutraceuticals. The course will be completed with a case study that illustrates aspects of market analysis, strategy and marketing policies in competitive nutraceuticals
