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Università degli Studi di Parma Università degli Studi di Parma
University of Parma
Course catalogue
Università degli Studi di Parma
course catalogue

BIOCHEMISTRY OF FOOD RESIDUE
cod. 14949

Academic year 2009/10
3° year of course - Second semester
Professor
Academic discipline
Biochimica clinica e biologia molecolare clinica (BIO/12)
Field
A scelta dello studente
Type of training activity
Student's choice
24 hours
of face-to-face activities
3 credits
hub: -
course unit
in - - -
lectures timetable unavailable
exam calls

Integrated course unit module: RISK MANAGEMENT AND HACCP IN FOOD CHAIN

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Learning objectives

Students are required to recognise, among the molecules contained in a foodstuff, those molecules that may carry a high biological risk for consumers.

Prerequisites

Students must have passed the exams relating to the core subjects in General and Organic Chemistry and in Systematic Biochemistry.

Course unit content

The course on the biochemistry of residues describes the molecular mechanisms of the negative or positive effects that certain residues, contaminants and food additives may have upon consumers. 

Full programme

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Bibliography

Recommended texts: <br />
1) a Systematic Biochemistry or Molecular Biology textbook. <br />
2) Residui contaminanti ed additivi, Ed. Tecniche Nuove. <br />
3) Websites for consultation: EFSA, INRAN. <br />

Teaching methods

Oral exam with questions on topics raised during the lectures and presentation of a short paper of the student’s choice.

Assessment methods and criteria

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Other information

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