Food safety and food risk management

Professor: Chiara DALL'ASTA
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

lectures timetable unavailable

exam calls

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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2030 agenda goals for sustainable development

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XENOBIOTICS IN FOOD cod. 1008410

Learning objectives

Prerequisites

Course unit content

Full programme

Bibliography

Teaching methods

Assessment methods and criteria

Other information

2030 agenda goals for sustainable development

XENOBIOTICS IN FOOD
cod. 1008410