Topic 1

Unit 1. Bioavailability of nutrients. Structural and energy functions of nutrients. Macro- and micro-nutrients. Non-nutrients. Bioavailability of nutrients. Technological treatments of food, chemical and physical changes and bioavailability of nutrients. Nutrient carbohydrates: monosaccharides and disaccharides, polysaccharides. Biochemical processes in the digestion of carbohydrates. Molecular systems of absorption and transport of the carbohydrates. Carbohydrate reserves in humans: accumulation and mobilization. Mechanisms of regulation of blood glucose. Unavailable carbohydrate and fibers. Glycemic index. Technological processes and nutritional properties of carbohydrates. The example of cereals.  Interactions between macro- and micro-nutrients (e.g., vitamins, polyphenols, oligonutrients, aromas, etc.) in various foods. The example of the grain, wine, olive oil.Changes of the main antioxidant compounds in food processing and during digestive metabolism. Biochemical and molecular bases of eating disorders. Molecular and enzymatic alterations in obesity. Obesity as a disease of endogenous biochemical systems that modulate inflammation but also behavioral aspects. Bioactive compounds in foods can prevent diseases spread wide and high social impact in industrialized countries. Nutrigenomics, epigenetic modulation and their role on major human diseases. Functional foods and nutraceuticals. Functional foods, food supplements, novel foods: biochemical and nutritional insights. Foods containing genetically modified organisms (GMOs) and biological nutritional quality, legislation and safety. Metabolic pathways of natural compounds (e.g., nutraceuticals, bioactive lipids, etc.) in foods of plant and animal origin. Bioactive food and nutraceutics. Study of bioactive compounds and metabolic enzymes involved in the quality and safety of food (e.g., wine, olive oil and fish).