BIOTECNOLOGIE ALIMENTARI-modulo di Biochimica Alimentare
Basic knowledge of general biochemistry and related subjects (physics, inorganic and organic chemistry), cellular organization, biology of living organisms, and microbiology.
The teaching module of Food Biochemistry (2 CFUs) intends to present in detail the role of proteins in determining the properties of food (both from the nutritional point of view and the safety of use) and the main structural, compositional and functional modifications to which they undergo during domestic and industrial processing or during transit in the human body.
The Nutrition module (1 CFU) intends to present the molecular mechanisms that regulate the feeding-fasting cycle and the role of the main components of the diet.
These two teaching modules represent a useful path for those who want in the future to deepen nutritional aspects and related sciences that are designed to correlate the single components present in the food with the set of biological processes and pathological states. In fact, foods play different roles: from the plastic function to the reserve function, from the modulation of the cellular signals to the immunological response, to the protection from oxidative stress.
The teaching module of Food Biotechnology (3 CFUs) intends to provide students with basic knowledge on the production processes of a number of foods and on the wide variety of applications of biotecnologies in "food supply chain". The student is expected to acquire knowledge of the biological and biotechnological basics of the most common modern technologies that are applied to the production, transformation and preservation of foods as well as knowledge of the physical and chemical factors that determine the quality of food. Students will also acquire knowledge of the analytical methods that are used in the analysis of different foods with the aim to guarantee a high qualitative level of such products. Students are also expected to acquire ability to research and find the best biotechnological solutions for food traceability and quality improvement.
The Food Biochemistry module (BIO/10) will be taught through in-class lectures and 2 laboratories. The lectures will address the following subjects:
- structure-function relationships in food proteins and interactions with non-protein components;
- structural modifications of food proteins;
- protein allergens and bioactive components of protein origin.
The two practical laboratory activities will concern the controlled denaturation of food proteins and the determination of lactose in foods.
The Nutrition module (BIO/10) is organized in lectures that will address the following subjects:
- The diet: regulation of the feeding-fast cycle
- Vitamins and minerals
- Pathological states
- Particular functions of foods (antioxidants, alcohol, xenobiotics).
The Food Biotechnology module (AGR/20) will be taught through in-class lectures that will address the following subjects:
A) General information on biotechnologies and their use in the food sector
- Traditional and modern biotechnologies for the production of bread and leavened products.
B) Use of biotechnologies for food production and / or transformation
- food categories that benefit most from biotechnology: beer, wine, cheese, oils and fats, food flavorings.
- fermentation processes used for the production and processing of nerve foods: coffee and chocolate.
C) Biotechnologies used for the production of food from farmed animals: the example of aquaculture.
Sturgeon breeding and caviar production.
- Learning material (text and powerpoint slide) available on the E-learning platform.
For Food Biochemistry Module: Leuzzi, Bellocco, Barreca “Biochemistry of Nutrition” Zanichelli 2013
Food Biotechnology Module: Carmen Gigliotti e Roberto Verga, “Food Biotechnology” (Piccin).
- Research articles published in scientific journals of food science area.
- Independent searches on scientific websites