Xenobiotics in food
cod. 1008410

Academic year 2019/20
1° year of course - First semester
Professor
DALL'ASTA Chiara
Academic discipline
Chimica degli alimenti (CHIM/10)
Field
Discipline delle tecnologie alimentari
Type of training activity
Characterising
48 hours
of face-to-face activities
6 credits
hub: PARMA
course unit
in ENGLISH

Learning objectives

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Prerequisites

Fundamentals in food chemistry and analytical chemistry

Course unit content

Xenobiotics can be defined as any foreign substances or exogenous chemicals which the body does not recognize such as drugs, pollutants, as well as some food additives and cosmetics.
The course will provide an overview of the main food related xenobiotics, of their formation/origin, their stability and accumulation along food/feed production chain, as well as their metabolic fate.
Methodologies for identification, analysis, and hazard characterization will be provided.
Selected case-studies from the recent literature will be critically described and discussed.

Full programme

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Bibliography

Suggested Book:
Belitz, H.-D., Grosch, W., Schieberle, P. FOOD CHEMISTRY; Springer Ed. ISBN 978-3-540-69934-7

Slides, report, and scientific literature will be provided.

Teaching methods

Class teaching; case-study discussion; team work

Assessment methods and criteria

Team work on a selected case-study.

Due to the COVID-19 emergency, during the summer term the exams will be assessed by video-call using Microsoft Teams.

Other information

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