Chemical Toxicology of drugs and foods

Academic Year 2024/2025 - Teacher: Loredana SALERNO

Expected Learning Outcomes

Knowledge and understanding.

The course aims to provide students with the tools to study the fundamental concepts related to the chemical composition of food products, with reference to both the major and minor constituents present in foods; furthermore, the influence of these constituents on the nutritional properties and the possible toxicity of foods will be highlighted.

Applied knowledge and understanding

The student acquires the knowledge and ability to understand the properties of foods in relation to nutritional qualities, transformations, metabolism, and also the potential toxicity of foods. In particular, the student will know the transformations, both desired and unwanted, that the main and minor constituents of foods undergo both during the technological processes to which foods are subjected and during normal food consumption. Furthermore, the student will acquire knowledge of the main analytical operations necessary for the nutritional and commercial characterization of foods.

Course Structure

The course will be held mainly through lectures with slide projection. The teaching method is developed in such a way as to stimulate the student's ability to learn what is presented in the course program. During the lessons, the student will be asked to actively participate in the discussion on the topics presented. If the teaching is taught in a mixed or distance mode, the necessary changes may be introduced with respect to what was previously declared, in order to respect the expected program and reported in the syllabus.

Information for students with disabilities and/or DSA.

To ensure equal opportunities and in compliance with current laws, interested students may request a personal interview in order to plan any compensatory and/or dispensatory measures, based on the educational objectives and specific needs. You can also contact the CInAP (Centre for Active and Participated Integration - Services for Disabilities and/or DSA) contact teacher of our Department, prof.Santina Chiechio

Required Prerequisites

A correct understanding of the topics developed in the Course requires preliminary knowledge of Organic Chemistry and Biological Chemistry.

Attendance of Lessons

The course includes frontal lessons for 42 hours (6 CFU). Attendance in class, as per the teaching regulations, is mandatory for at least 70% of the course lessons evaluated in all their forms of completion.

Detailed Course Content

Definitions of foods, nutrients and nutrition; classification of foods; nutritional guidelines and recommendations. Main classes of substances contained in foods and their chemistry: inorganic nutrients: water; mineral salts; organic nutrients: lipids; carbohydrates; proteins; vitamins: Chemical, physical and biological transformations affecting nutrients; cooking of foods Organoleptic characteristics of foods Dietary products - food supplements - functional foods - nutraceuticals.Unwanted substances. Pesticides: insecticides, herbicides, fungicides. Mycotosins. Plant toxins. Toxic metals: lead, mercury, arsenic, cadmium, chromium. Additives (preservatives, colorants, emulsifiers, antioxidants; sweeteners) and food contaminants. Allergens. Residues in food. Transfers of substances from objects of use. Food safety. Classification, production and chemical composition of some foods of plant and animal origin N.B. The topics listed will be described in detail, simultaneously with their treatment during the lectures. The detailed program will be published on the studium platform

Textbook Information

P.Cappelli, V.Vannucchi, Chimica degli alimenti, Zanichelli

P.Cabras, A.Martelli, Chimica degli alimenti, Piccin

Lecture slides

The teaching material will be inserted in the studium platform

Course Planning

	Subjects	Text References
1	all topics	reference texts and slides provided by the teacher

Learning Assessment

Learning Assessment Procedures

The learning assessment consists of a written test including multiple choice questions and open-ended questions. During the course, some classroom exercises will be proposed, set up with the same modality as the exam. It is not permitted to consult texts or use PCs or smartphones.

The learning assessment may also be carried out electronically, if conditions require it. Information for students with disabilities and/or DSA: To ensure equal opportunities and in compliance with current laws, interested students may request a personal interview in order to plan any compensatory and/or dispensatory measures, based on the educational objectives and specific needs. You can also contact the CInAP (Centre for Active and Participated Integration - Services for Disabilities and/or DSA) contact teacher of our Department Prof.ssa Santina Chiechio

Examples of frequently asked questions and / or exercises

Food classification, bioavailability and biological value. Alcoholic fermentation carbohydrates. Classification of lipids and chemical reactivity of unsaturated fatty acids. Chemical alterations of amino acids. Maillard reaction. Toxic components naturally present in foodstuffs. Transfers of substances from objects of use. Contaminating microorganisms.Food alteration by microorganisms.

Degree Course in

Pharmacy