Definition of functional food. European legislation concerning food and, in particolar, functional foods. Use of microorganisms (e.g. bacteria, microalgae, fungi) for the development of functional foods. Main problems to be faced to get a functional food into the market.
Relevant scientific papers of recent publication (provided by the teacher)
Learning Objectives
At the end of the course the student will acquire knowledge about what functional foods are and on which microorganisms and/or microbial derivatives are present in functional foods, as well as knowledge about European legislation which regulates the placement of food products on the market. The competences developed will concern the morphological, metabolic and functional chracteristics of the microorganisms used to obtain functional foods and of the factors affecting their activity, including culture conditions at industrial scale. The students will acquire the capacity to use microroganisms and/or microbial derivatives for the development of functional foods, also of new generation.
Prerequisites
none
Teaching Methods
lectures
Further information
supplementary materials on the MOODLE platform
Type of Assessment
The modality of learning verification is an oral examination, during which the capacity of the student to apply the knowledge acquired during the course is evaluated, as well as the achievement of the educational goals of the course. The use of an appropriate terminology is also evaluated. The level of difficulty of the questions is correspondent to the program of the course and to the didactic material indicated.
Course program
Definitions: food, functional foods, nutraceutical
European legislation on food with particolar focus on that concerning Novel Foods and Health Claims. The QPS status. Role of the European Food Safety Authority (EFSA). Mention to the extra-EU legislations.
Prebiotic and probiotic foods. Role of yeasts and lactic bacteria.
Microalgae, fungi and thraustochytrids for the production of functional foods.
Molecules of microbial origin endowed with properties useful for functional food production.
Industrial production process of microbial biomasses/derivatives for the manufacture of function foods.
Main problems in the developmental process of a functional food from its design to the placement on the market.