Topic outline
Module I: Food Spices
1. Botanical Aspects of Aromatic and Medicinal Plants
1.1. Botany of medicinal and aromatic plants
1.2. Plant morphology and anatomy
1.2.1. Plant organs utilized for obtaining culinary herbs
1.3. Plant systematics
1.3.1. Biological diversity of medicinal and aromatic plants
1.4. Plant physiology
1.5. Taxonomy and plant classification
1.6. Genetics (Heredity and Variability)
1.7. Variability of active principle accumulation
1.7.1. Ecological variability
1.7.2. Life cycle related variability
1.7.3. Diurnal variations
2. Characterization of the Spices & Culinary Herbs Properties: Methods and Techniques
2.1. Extraction and characterization of nutritional and functional ingredientes
2.1.1. Effect of harvest, processing and storage
2.1.2. Biological activity and toxicology
2.2. Extraction and characterization of essential oils
2.2.1. Validation of biological activity and toxicology
2.2.2. Encapsulation to assure controlled release and protection
2.3. Sensory and aromatic and functional properties according to: harvest season and technology, processing and storage
3. Spices & Culinary Herbs Applications
3.1. Condiments
3.2. Infusions
4. Food Safety Since Spices & Culinary Herbs Production Until Their Consumption
4.1. Biological contaminants
4.2. Chemical contaminants
4.3. Food Safety and Quality Management Systems
5. Spices & Culinary Herbs for a Better Health
5.1. Nutritional profile
5.2. Spices & Culinary Herbs as salt alternatives
6. Entrepreneurship and Business Cases
Entrepreneurship: from Business Ideas to Business Models
6.1. Introduction to Business Models
6.2. Introduction to Business Models Generation
6.3. Assignment: Practice on Business Models Generation
Participants are expected to:
1. Identify an Idea, 2. Generate a Business Models, 3. Submit the Models in the Forum
Note: Please use Canvanizer Tool ( https://canvanizer.com/ ) to produce each Business Model and the submit it on the Assignment FolderReferences: Osterwalder & Pigneur (2010). Business Model Generation. Wiley.
Module II: Food Supplements
Objectives: The main objective is to educate, train, inform and disseminate the latest/new scientific evidences, legislation in force, hygienic rules as well as the best manufacturing practices of herbs in order to ensure the quality, safety, nutritive and functional quality, useful for food supplements industries.
7. Medicinal Plants
7.1. Medicinal plants and their bioactive compounds
7.1.1. Historical aspects
7.1.2. Botanical aspects
7.1.3. Ecologic aspects
7.2. Traditional use of medicinal plants
7.2.1. Traditional botanic preparation
7.3. Sustainable use of natural resources
7.3.1. Biodiversity conservation
7.3.2. Cultivation versus gathering
7.3.3. Good manufacture practices
7.4. Trends in herbs production and consumption
7.4.1. Safety of medicinal plants: a precondition for use
7.4.2. Progress in research and development
8. Herbal Food Supplements
8.1. Distinctive features of food supplements
8.1.1. Main ingredients and categories of products
8.1.2. Distribution channels and consumer´s access to food supplements
8.1.3. Regulation and legal framework
8.2. Size and dynamics of food supplements markets
8.2.1. Trends and prospective in European markets
8.2.2. Other important markets
8.3. Interest of consumers in food supplements
8.4. Herbal food supplements - a particular category of dietary food supplements
8.4.1. Herbal composition as advantage vs safety concerns
8.4.2. Reasons of worry for human health
8.4.3. Quality and safety requirements for herbal supplements
9. Legal Trade of Herbal Food Supplements
9.1. Notification procedure and marketing approval
9.1.1. Notification dossier. Quality and safety evaluation
9.2. Distribution channels and legal trade
9.3. Herbal product's control and market surveillance
9.4. Main risks and health threats of illegal trade
9.4.1. Adulteration
9.4.2. Substitution
9.4.3. Mislabbeling
10. Food Supplements Quality and Safety Requirements
10.1. Law and regulation at EU and national level
10.2. Standards of quality, safety and stability
10.3. General safety concerns related to medicinal plants
10.3.1. Toxicity
10.3.2. Contamination
10.3.2.1. Chemical (heavy metals, pesticides)
10.3.2.2. Biological (microorganisms, toxins)
10.3.2.3. Radioactivity
10.3.3. Allergenic / intolerance factors
11. Natural Products and Consumers’ Behavior
11.1. Interest in natural products and alternative medicines
11.2. Factors affecting consumer´s behavior
11.3. Consumers´ reasons for using food supplements
11.4. Food supplement users´ characteristics and health habbits
11.5. Herbal food supplement consumer's profile
12. Marketing Mix of Herbal Food Supplements
12.1. The marketing tools used for health food products
12.2. Labelling, presentation and advertising of foodstuffs
12.2.1. Compulsory labelling particulars
12.2.2. Nutrition and health claims
12.3. Misleading and comparative advertising
12.4. Codes of etics and good practices in commercial communication
Module III: Food Ingredients
13. Introduction to Natural Food Ingredients in Food Industry
13.1. Concepts and characteristics
13.2. Classification of natural ingredients
13.3. Industrial use of natural ingredients: types, functional food, clean label
13.4. Legislation and standards
14. Natural Antioxidants and Antimicrobials
14.1. Introduction
14.2. Characteristics and functions
14.3. Application in food and effects
14.4. Advantages and disadvantages
15. How to Obtain Natural Food Ingredients
15.1. Introduction: Extraction techniques
15.2. Extraction of natural compounds from plants and by products: new techniques
15.3. Characterization and stabilization of extracts: new in vivo methods, encapsulation, etc
15.4. Application in new food products and active containers
16. Studies of Novel Cruciferous Sprouts Rich in Bioactive Compounds
16.1. Introduction
16.2. Plant material and experimental conditions
16.3. Extraction and determination of glucosinolates and phenolic compounds
16.3. Biomass
16.4. Glucosinolates and phenolics compounds
17. Medicinal Herbs and Health
17.1. Introduction
17.2. Use of Phytotherapy
17.3. Diseases that could be treated with medicinal herbs
17.3.1. Digestive System, Liver, Bile ducts
17.3.2. Respiratory System
17.3.3. Circulatory System
17.3.4. Locomotive System
17.3.5. Metabolism
17.3.6. Nervous System
17.3.7. Urinary System
17.3.8. Reproductive System
17.3.9. Dermatological Diseases
17.4. Quality of herbal
17.4.1. Posology
17.4.2. Security
17.5. Medicinal plants to treat overweight
18. Herbs, Spices and Flowers in the Kitchen
18.1. Aromatic herbs, spices and flowers. Some history
18.2. Fresh and dry herbs, spices: Definition and preservation
18.3. Seasoning and flavoring, Classification and roles in food
18.4. Flowers in the kitchen
18.5. Recipe: Zucchini flower stuffed with cod brandade
