Food supplement development (4 credits)
Prof. Adele Papetti

Contents: the course aims at providing an overview of a food supplement design, starting from the idea up to -development and production of the commercial product, -controls to be carried out at different levels of the supply chain (considering the main analytical techniques used and illustrating practical examples), and -marketing (with notes on current European regulation). The problems relating to bioaccessibility and bioavailability will also be critically addressed, especially of the components of complex mixtures, such as “botanicals”, taking into consideration the in vitro methods that can be used for such studies.
Learining check: oral examination