|
(objectives)
The aim of teaching food chemistry is to provide the student with adequate knowledge on the structure and properties of food constituents and on the mechanisms of the main reactions of transformation, processing,
alteration and contamination. The main analytical techniques in food quality control and conservation will be analyzed. The educational purpose of the Pharmaceutical Chemistry course is aimed at the acquisition of the basic basic principles of pharmacokinetics, pharmacodynamics of pharmacogenetics and the general characteristics of the most important classes of drugs with particular reference to the active ingredients related to nutrition. Concepts such as drug, active ingredient, excipient will be analyzed. The routes of administration, absorption, distribution. Adverse reactions, the phases of the trial. Particular attention will be paid to drugs that affect the mechanisms of intake, assimilation and excretion of nutrients. The student will also study the influence of drugs on the nutritional status and the interactions between food and drugs.
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Code
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90679 |
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Language
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ITA |
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Type of certificate
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Profit certificate
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| Module:
(objectives)
The objective of the course is to provide the student with adequate knowledge on the structure and properties of food constituents and on the mechanisms of the main reactions of transformation, processing, alteration and
contamination.
The main analytical techniques in food quality control and conservation will be analyzed.
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|
Language
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ITA |
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Type of certificate
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Profit certificate
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|
Credits
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5
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Scientific Disciplinary Sector Code
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CHIM/10
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Contact Hours
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30
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Type of Activity
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Core compulsory activities
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Teacher
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Marchetti Marco
(syllabus)
Food composition:
Macro and micro nutrients, fiber, calories.
The biological value.
Mechanisms of rancidity, hydrogenation, and retrogradation.
Foods:
Water; milk and cheese; egg; meat; fish, crustaceans, molluscs; oils; cereals; legumes; vegetable; fruit; wine;
honey; spices, coffee, tea , cocoa, salt.
Stability and food safety:
Preservation, expiration date, food preservation techniques. Food additives.
Natural and synthetic preservatives. The dyes
Process contaminants. Food poisoning, poisoning and infection.
Effects of food on human health:
Novel food and super food. Junk food. Nutraceuticals and supplements.
Organic, biodynamic and GMO products.
The NACCP system
(reference books)
Chimica degli alimenti: Cabras, Martelli Piccin ed
Slides and material shown during the lessons
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|
Dates of beginning and end of teaching activities
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From to |
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Delivery mode
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Traditional
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Attendance
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not mandatory
|
|
Evaluation methods
|
Written test
|
|
|
| Module:
(objectives)
The educational purpose of the Pharmaceutical Chemistry course is aimed at the acquisition of the basic principles of pharmacokinetics, pharmacodynamics of pharmacogenetics and the general characteristics of the
most important classes of drugs with particular reference to the active ingredients related to nutrition. Concepts such as drug, active ingredient, excipient will be analyzed. The administration, absorption, distribution. Adverse reactions, the phases of the trial. Particular attention will be paid to drugs that affect the mechanisms of intake, assimilation and excretion of nutrients. The student will also investigate the influence of
drugs on nutritional status and the interactions between food and drugs.
|
|
Language
|
ITA |
|
Type of certificate
|
Profit certificate
|
|
Credits
|
5
|
|
Scientific Disciplinary Sector Code
|
CHIM/08
|
|
Contact Hours
|
30
|
|
Type of Activity
|
Related or supplementary learning activities
|
|
Teacher
|
Marchetti Marco
(syllabus)
General Part
- Pharmacokinetics: routes of administration, absorption and distribution
-Pharmacodynamics: mechanism of action of drugs; receptors, metabolism, drug elimination
- Adverse and unwanted reactions: drug toxicity, drug-drug interactions, drug-food interactions. Allergies and
idiosyncrasies. The concepts of abuse, tolerance and addiction. The therapeutic window.
-Development and testing of new drugs: preclinical testing; general principles of in vitro drug susceptibility
testing; stages of the clinical trial. Pharmacovigilance
- Food supplements
Active principles
-Antiperlipemic Drugs: sequestrants of the ac. biliary, fibrates, Ezetimibe, HMG-CoA reductase inhibitors, etc.
- Absorption modulating drugs: lipase inhibitors, biguanides, etc.
- Drugs modulating the sense of hunger and satiety: sympathomimetic amines, serotoninergics, etc.
-The drugs modulating the absorption and excretion of glucose: Insulin, sulfonylureas, inhibit. by SGLT2 etc.
- Medicines of natural origin: fibers, draining, laxatives, etc.
- Food supplements
-Prebiotics and probiotics
(reference books)
1. Principles of Pharmaceutical Chemistry: The Essential by Thomas L. Lemke, S. William Zito, et all,
Piccin ed.
2. Slides and material shown during the lessons
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|
Dates of beginning and end of teaching activities
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From to |
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Delivery mode
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Traditional
|
|
Attendance
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not mandatory
|
|
Evaluation methods
|
Written test
|
|
|
|
