Way too often, the various classes of bioactive components in food are considered as “drugs”, and studied as isolated systems also in their interactions with the macrobiota. This advanced course aims at framing the health effects of nutrients in a holistic way, by considering the molecular relationships that occur among food components when they are processed, eaten, and come in contact with the human microbiota. Attention will also be paid to specific metabolic and/or behavioral disorders and to food intolerances. The course will address the molecular drivers of the food-health relationships, and outline the molecular basis of possible interventions when required and appropriate.
Target: The advanced school is primarily aimed at young scientists (PhD students, post-docs, junior faculty) active in the fields of biochemistry, nutrition, food science, and related disciplines.