Food science and technology | University of Parma

Professor
Academic discipline: Chimica degli alimenti (CHIM/10)
Field: A scelta dello studente
Type of training activity: Student's choice

37 hours
of face-to-face activities

3 credits

hub:

course unit
in - - -

lectures timetable unavailable

exam calls

Learning objectives

Students will learn how to develop a fit-for-purpose method, how to evaluate the data, and how to correctly report them.

Prerequisites

Knowledge in food chemistry and analytical chemistry

Course unit content

The course will address the presence, role, and analytical determination of xenobiotics in food, through the active discussion of case studies selected by the students. The focus will be on the analytical determination of xenobiotics, on the evaluation of the QC parameters, and on data interpretation and reporting. Selected case-studies will be addressed in the lab. The practical work will be carried on independently by students.

Full programme

- - -

Bibliography

Slides and scientific papers.

Teaching methods

Traditional lessons with the active partecipation of the students. Practical work.

Assessment methods and criteria

Report on the practical work done by the single students. Reports will be in English, and organized as a scientific paper.

Other information