Class Chemistry of bioactive compounds and applied nanotechnology

This advanced course explores the role of bioactive compounds in food systems and their application through molecular biotechnology. Students will gain a deep understanding of how naturally occurring compounds—such as polyphenols, peptides, phytochemicals, and microbial metabolites—interact with biological systems to promote health and prevent disease. The application of nanotechnology in the food sector will also be addressed. Various strategies based on nanostructured systems will be explored, including their use in storage packaging, food preservation, enhancement of nutrient bioavailability, and the development of orally delivered vaccines.  

Not applicable

1-Bioactive compounds Bioactive compounds and functional foods Natural products as a source of bioactive compounds Spectroscopic and spectrometric techniques for structural analysis Extraction of bioactive compounds from terrestrial and marine plants. Classifications of natural products. Terpenes, phenolic and flavonoid compounds Biological properties of bioactive compounds Polysaccharides and dietary fibers 2-Nanotechnology applications in the food industry Types of nanomaterials and nanostructures and their production and characterization methodologies. Advantages of using nanomaterials and nanostructures Optimization of agricultural processes Optimizing the bioavailability of nutrients Food processing (additives, colorings, etc.) Food packaging, including edible packaging. Use of nanomaterials for monitoring production processes, detecting pesticides, toxins and pathogens.  

The course is divided between lectures and practical laboratory classes. The lectures use slides provided by faculty, covering the syllabus and promoting discussion and the exchange of ideas. Group seminars with oral discussions will be held as part of the classes to foster independent research, communication, and collaboration. In these seminars, students will analyze proposed or assigned case studies related to the course and implement quality systems. The practical sessions follow provided protocols and deepen theoretical knowledge, particularly in the synthesis and characterization of nanomaterials and nanostructures. The hybrid methodology aims for comprehensive training, enabling students to understand bioactive compounds present in food and evaluate the use of nanomaterials to enhance food products, optimizing processes, monitoring, and packaging.  

Sahani S, Sharma YC. Advancements in applications of nanotechnology in global food industry. Food Chem. 2021 Apr 16;342:128318. doi: 10.1016/j.foodchem.2020.128318. Epub 2020 Oct 8. PMID: 33189478. Bajpai VK, Kamle M, Shukla S, Mahato DK, Chandra P, Hwang SK, Kumar P, Huh YS, Han YK. Prospects of using nanotechnology for food preservation, safety, and security. J Food Drug Anal. 2018 Oct;26(4):1201-1214. doi: 10.1016/j.jfda.2018.06.011. Epub 2018 Jul 3. PMID: 30249319; PMCID: PMC9298566. He X, Deng H, Hwang HM. The current application of nanotechnology in food and agriculture. J Food Drug Anal. 2019 Jan;27(1):1-21. doi: 10.1016/j.jfda.2018.12.002. Epub 2018 Dec 24. PMID: 30648562; PMCID: PMC9298627. Hafir Ansar Rasul Suleria, Megh R. Goyal, Huma Bader Ui Ain. Bioactive Compounds from Multifarious Natural Foods, for Human Health, Foods and Medicinal Plants, Apple Academic Press Inc., 2022. ISBN: 9781774637159