Functional Foods and Nutraceuticals

The course aims to bring the students to evaluate the contribution and the perspectives of biotechnology in the formulation of ingredients/foods with potential biological and functional effects. Specifically, the course is aimed to: i) provide basic knowledge on digestion, absorption and metabolism of the different macronutrients (carbohydrates, fats, proteins), micronutrients (vitamins and minerals), and nutraceuticals/bioactive compounds (e.g., carotenoids, glucosinolates, and polyphenols); ii) familiarize students to the concept of biological plausibility and provide the instruments for a better understanding of the scientific evidence linking diet and dietary/bioactive compounds to a physiological and functional effect and, in turn, to human health; iii) enable students to understand the concept of functional foods and their role in the human health and well-being.

Students will acquire basic knowledge on the physiology of human nutrition and the importance of dietary components (macro and micronutrients, and nutraceuticals) in the context of the human well-being. Students will be then equipped with knowledge necessary to understand the complexity of the relation diet-health, and the importance of human evidence-based nutrition. Students will learn the regulatory aspects of nutraceuticals and functional foods and the requirements for their safety and efficacy assessment. Perspectives about the application of biotechnology for improving the formulation of potential functional ingredients/foods will be mastered.