NUTRIGENETICA E NUTRIGENOMICA

Knowledge and understanding
By the end of the course, students will have acquired knowledge of the biological and molecular basis of diet–genome interactions, the role of genetic variability in individual responses to nutrients, and the main mechanisms through which nutrients and bioactive compounds can modulate gene expression and the epigenome. Students will also understand the principles of genomic and omics approaches applied to nutrition and of personalized and precision nutrition.

Applying knowledge and understanding
Students will be able to interpret relationships among genetic variants, dietary components, and phenotypes of nutritional interest, and to search for and interpret information on genes and genetic variants through the guided use of public databases and bioinformatics resources.

Making judgements
Students will be able to critically evaluate the scientific literature on diet–genome interactions and the evidence supporting potential applications of nutrigenetics and nutrigenomics to personalized nutrition, considering their potential, limitations, and ethical implications.

Communication skills
Students will be able to appropriately use the scientific terminology of nutrigenetics and nutrigenomics and to clearly and rigorously present and discuss topics and findings derived from the scientific literature in the field.

Learning skills
Students will develop the ability to independently deepen and update their knowledge through the critical consultation of scientific literature and major scientific and bioinformatics resources.

The course includes lectures supported by presentations and other multimedia tools, as well as guided practical activities.

The practical activities will focus on the critical analysis and discussion of scientific articles on nutrigenetics and nutrigenomics and on the guided use of public databases and bioinformatics resources to search for and interpret information on genes and genetic variants of nutritional interest.

Basic knowledge of genetics, biochemistry, and molecular biology is required, corresponding to that normally acquired in degree programs in biological or biotechnological sciences, or in equivalent educational programs.

Knowledge of the main mechanisms of gene expression regulation and the fundamental principles of human nutrition is also recommended.

Attendance is mandatory, as specified in the Academic Regulations of the Degree Program.

General principles of nutrigenetics and nutrigenomics. Interactions among diet, environment, and the genome.

Human genetic variability. Genetic polymorphisms and variants associated with individual responses to nutrients.

Gene–diet interactions and the influence of lifestyle.

Nutrition and epigenetics. DNA methylation, histone modifications, and chromatin regulation.

Nutrients and bioactive compounds as modulators of gene expression and the epigenome.

Genomic approaches and omics technologies applied to the study of diet–genome interactions.

Nutrigenetics of taste perception. Influence of genetic variability on food preferences and eating behaviors.

Nutrigenetics and nutrigenomics of obesity and energy balance. Genes, genetic variants, and gene–diet interactions.

Genetic variability, nutrition, and major metabolic conditions.

Personalized and precision nutrition: principles, applications, potential, and limitations.

Ethical and social aspects of nutrigenetics and nutrigenomics. Management and protection of genetic data.

Critical analysis of the scientific literature in nutrigenetics and nutrigenomics.

Main public databases and bioinformatics resources for searching and interpreting information on genes and genetic variants.

• Gabbianelli R. Fondamenti di nutrigenomica e nutrigenetica. Zanichelli, Bologna.

• Galimberti D., Gidaro A., Calabrese E., Gelli V., Govoni S. Nutrigenetica ed Epigenetica. EDRA S.p.A., Milan.

• De Caterina R., Martinez J.A., Kohlmeier M. Principles of Nutrigenetics and Nutrigenomics. Elsevier.

Scientific articles, reviews, and other materials selected from recent scientific literature and indicated by the lecturer during the course.

Lecture slides provided during the course.

The assessment includes the preparation of two individual assignments, one on a topic related to nutrigenetics and one on a topic related to nutrigenomics, based on the relevant scientific literature. The assessment also includes a final oral examination covering the topics addressed during the course.

The assignments will be presented and discussed orally, also with the support of multimedia tools. During the discussion, students will also be asked questions on the topics covered by the assignments and on the general contents of the course.

The assessment will take into account the accuracy and completeness of the knowledge acquired, the ability to integrate and apply concepts of nutrigenetics and nutrigenomics, the ability to critically analyze the scientific literature, independent judgement, clarity of presentation, and the appropriate use of scientific terminology.

• Nutrigenetics and nutrigenomics: definitions, differences, and fields of application.
• Genetic variability and individual responses to nutrients.
• Gene–diet interactions and their relevance to personalized nutrition.
• Nutrition and epigenetics: DNA methylation and histone modifications.
• Nutrients and bioactive compounds as modulators of gene expression.
• Genomic approaches and omics technologies in nutrigenetics and nutrigenomics studies.
• Genetics of taste perception and its influence on food preferences.
• Genetic variants associated with obesity and their interactions with diet and lifestyle.
• Nutrigenetics and nutrigenomics of energy balance and metabolic conditions.
• Principles, potential, and limitations of personalized and precision nutrition.
• Searching for and interpreting information on genes and genetic variants using public databases.