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.
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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.
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.