Expected learning outcomes:
D1 Knowledge and understanding: To know the main biosynthetic pathways that lead to the formation of the most important secondary metabolites with particular reference to those compounds that exhibit biological activity and are present in foods.
D2 Ability to apply knowledge and understanding: At the end of the course the student should be able to identify the key steps that lead to the formation of the most important secondary metabolites present in foods.
D3 Making judgements: know how to make connections between the different biosynthetic pathways as well as interpret the data reported in a scientific work on the subject.
D4 Communication skills: the student will have to acquire a correct technical language and independently describe the different biosynthetic paths.
D5 Learning skills: at the end of the course the student should be able to deepen some aspects of the topics covered
in the course by searching for specific bibliography.

Knowledge of basic organic chemistry. Knowledge of the theoretical principles of UV, NMR, HPLC, HPLC-MS and HRGC analysis techniques.

Description of the biosynthesis of the main secondary metabolites produced by plants according to the principle biogenetic pathways:
- the acetate pathway
- the shikimate pathway,
- the mevalonate pathway
- the methyleryritritol phosphate pathway.
Focus on secondary metabolites present in olive oil, coffee, cocoa, tea, fruit and vegetables, honey, wine.
Food contaminants: mycotoxins and other toxins from plants.

LABORATORY: extraction and analysis of natural compounds of plant and food origin by means of UV, NMR, HPLC and HPLC-MS, HRGC techniques.

P.M. Dewick
Medicinal Natural Products: A Biosynthetic Approach (Third Edition) - Wiley

H.-D. Belitz · W. Grosch · P. Schieberle
Food Chemistry ( 4th revised and extended ed.) - Springer

J.W. Brady
Introductory Food Chemistry - Comstock Publishing Associates

Definition of primary metabolism and secondary metabolism. Examples of secondary metabolites. Biosynthetic building blocks. Structure of the plant cell.
Description of the main biogenetic pathways: the acetate pathway, the shikimate pathway, the mevalonate pathway and the MEP (methyleryritritol phosphate) pathway.
Biosynthesis of secondary metabolites of plant origin present in food: olive oil, coffee, cocoa, tea, fruit and vegetables, honey, wine.
Water-soluble and fat-soluble vitamins. Food contaminants: mycotoxins and their biosynthesis. Plant toxins and their biosynthesis.

LABORATORY: extraction and analysis of natural compounds of plant and food origin by means of UV, NMR, HPLC and HPLC-MS, HRGC techniques.

Lectures (4CFU). Laboratory practice (2CFU).
Any changes to the procedures described here that may be necessary during the course will be communicated via moodle or on the course website.

Lecturers will take place with the help of powerpoint support. Scientific articles will be provided on the latest topics in the field of natural science literature to be discussed during the lessons. All the illustrated learning material will be available to students on moodle. Notes will be provided regarding the laboratory activity. Individual reports on the experiment performed will be given to the teacher within one week after the end of the laboratory part.

An oral exam will be required in which open questions will be asked about the main topics discussed in the course: on the pathway of the acetate, on the pathway of mevalonate or alternatively to mevalonate, on the pathway of shikimate and on specific foods discussed during lectures. Connections with the laboratory part may be also required.