cod. 1008410

Academic year 2023/24
1° year of course - Second semester
- Chiara DALL'ASTA
Academic discipline
Chimica degli alimenti (CHIM/10)
Discipline delle tecnologie alimentari
Type of training activity
48 hours
of face-to-face activities
6 credits
hub: PARMA
course unit

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


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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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

The final exam will be written:
1) first part - multiple choice test (20 questions, threshold at 12, 30 min time)
2) second part - 2 open questions in 1 hour.
The two parts will be held in the same day. Only those students ranked above the threshold in the first part, will be evaluated for the second part.

Other information

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