INTEGRATED COURSE IN HEALTH PRODUCTS
Academic year and teacher
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- Versione italiana
- Academic year
- 2018/2019
- Teacher
- STEFANO MANFREDINI
- Credits
- 12
- Curriculum
- BIOTECNOLOGIE PER LA SALUTE
- Didactic period
- Primo Semestre
Training objectives
- COSMETIC MODULE. To give competences on development through history of the concept of cosmetics, understand what have been done at the University of Ferrara in the field of cosmetics since 1400, understand what constitutes a natural or organic or green cosmetics, informations on the market of natural and organic products, competences on natural formulation issues and challenges, understand natural and organic
certification, Formulating to certification standards
DIETETIC PRODUCTS MODULE.
The course is organized around a theme of scientific principles which form the foundation of nutrition in different physiological condition. The goal to be achieved is to give future professionals the means to dispense advice and propose nutritional diet products and nutritional supplements according to the characteristics of the patient.
The main acquired knowledge will be:
• Covering the human nutritional needs in all stages of life (infancy, childhood, adolescence, young adulthood, middle age, elderly) and during specific periods where these needs change (pregnancy, lactation, exercising etc.);
•The protection of human health against chronic “deterioration” diseases; .
•Knowledge of dietary and their use
•Knowledge of supplements and their use.
•Label critical analysis of dietary and supplents Prerequisites
- COSMETIC MODULE Basic knowledge of the chemistry of cosmetics and the physiology of the skin, achieved through attendance of courses during the undergraduate degree.
DIETETIC PRODUCTS MODULE.
The following concepts and the knowledge are mandatory:
•basic concepts of organic chemistry related to sugar, proteins and lipids;
•knowledge of the basic concepts of biochemistry
•knowledge of the basic concepts of physiology Course programme
- COSMETIC MODULE. Evolution in the history of cosmetic products, cosmetics in ancient times, in the practice of pharmacy, the development of industrial cosmetic. Introduction to the market of natural. Definition of important terms, how to distinguish a natural ingredient and one naturally derived. Differences between formulating a natural product and not. Certification standards, national and international: Italy , France, Germany, Belgium, England, Europe, USA, Japan. Surfactants and Natural emulsifiers, chemical modification. Formulating with natural surfactants and emulsifiers. What are the standards allowed by the certification, understanding the issues and limitations of the formulation. Why do we need a preservative? Problems with conventional preservatives, preservation strategies available to formulators natural work in accordance with the rules of natural preservatives, the legislative framework. What preservatives are considered unacceptable in natural formulations. review of the options safer/more natural available to formulators. Problem formulation in relation to the European directive on the PAO. Natural dyes - what choices do we have? Natural pigments . Formulate with natural colors and pigments. Natural fragrances, IFRA certification, organic essential oils. Formulating with natural fragrances. Overview of legislation and toxicology. The PIF and the benefits of the natural formulations. Practice in the laboratory , Oleolites, the ceratum Galen. Sensory analysis of natural products compared to conventional products.
DIETETIC PRODUCTS MODULE.
REGULATORY FRAMEWORK: legislation related to food, health foods, supplements, novel-food, functional foods. claimS Regulation.
FOOD AND NEEDS: composition and digestion of food, needs.
CARBOHYDRATES AND CARBOHYDRATE SUPPLEMENTS.
LIPID AND LIPID SUPPLEMENTS
PROTEIN AND PROTEIN SUPPLEMENTS
VITAMINS AND VITAMIN SUPPLEMENTS
MINERALS AND MINERAL SUPPLEMENTS: dosing function and symptoms of macro and micronutrients deficiency, mineral supplements
DRINKING WATER AND MINERAL WATER
EATING DISORDERS: anorexia, bulimia, obesity, substitutes for meals, satiating products, essential amino acids.
FOOD FOR INFANTS, ADOLESCENCE
DIET IN PREGNANCY, BREASTFEEDING, SENIORS: the elderly nutritional needs.
High protein DIETS AND VEGETARIAN DIETS
PRODUCTS FOR SPORT: the salt and water balance of the sportsman, types of metabolism, nutritional needs of athletes; supplements based on carbohydrates, lipids, proteins / amino acids: composition and legislation.
PRODUCTS FOR INFANTS AND ALLERGICS
GLUTEN FREE PRODUCTS
PRODUCTS FOR PATIENTS WITH DISEASES OF THE METABOLISM OF AMINO SUGAR AND LIPID
PRODUCTS FOR NUTRITION AND PARENTERAL ENTERAL
PROBIOTICS AND PREBIOTICS
NUTRACEUTICALS: definition, main nutraceuticals available in pharmacies (carotenoids, polyphenols, isoflavones) Didactic methods
- COSMETIC MODULE. The course is held in English by class lectures, project work, practical exercise, seminars.
DIETETICS MODULE. The course consists of classroom lectures on all topics of the course Learning assessment procedures
- COSMETIC MODULE. The modalities of verification of learning are through written examination. 31 multiple-choice questions are proposed, which can be supplemented or replaced by open questions. Multiple-choice questions will be scored 1 point each. The value attributed to open questions varies by the teacher depending on the degree of difficulty and the number of multiple-choice questions that they replace.
DIETETIC PRODUCTS MODULE. The aim of the examination is to test the level of achievement of the previously mentioned educational goals.
The exam consists of an oral test in which will be evaluated the ability to link and compare different aspects covered during the course. Reference texts
- COSMETIC MODULE.
Formulating Natural Cosmetics: An Encyclopedia of Ingredients, Anthony C. Dweck. Supporting materials given by the teacher.
DIETETICS MODULE
Notes provided by the teacher.
Specific topics can be explored on the following texts:
• DIETARY PRODUCTS chemical technology and use, Authors: F. EVANGELISTI, P. RESTANI Ed. Piccin
• The molecular basis of nutrition, G. Arienti, Ed. Piccin
