Learning objectives
The course has the following main objectives:
- acquisition of technical skills in the field of food safety and emerging risks
- critical understanding and elaboration of chemical contamination data
- critical evaluation of emerging risks and crisis/outbreak scenario, with a focus on the food/feed production chain
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
Teamwork on a topic assigned by the teacher. The team will be arranged during the class, possibly including different backgrounds.
Oral discussion of the work done.
The work, in the form of a presentation (max 15 slides) or a written MS Word report (max 5 pages) must be delivered at least 5 working days before the exam. The delivery is mandatory. In case of no or late delivery, the exam will be postponed to the next available date.
Other information
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2030 agenda goals for sustainable development
SDG 2
SDG 3
SDG 12
