Mitigation of process-related toxicants

Knowledge and understanding
At the end of the course, student will know the main process-related contaminants, their route of formation and occurrence in food. He will have a deep knowledge of their toxicology and of the principles to determine their toxicity and the risk for consumers. He will have a critical knowledge of the different available analytical methodologies to determine their occurrence in food. He will know the different approaches for their risk management in an industrial environment. He will know the impact of the technological process on their formation and which technologies may be used to minimize or avoid their formation. He will know also, where available, Regulations and Guidelines at international level for risk management of process-related toxicants in the food chain.
Ability to apply knowledge and understanding
At the end of the course, student will be able to evaluate the potential of formation of process-related contaminants in different food products. He will be able to apply the most suitable analytical methodologies to evaluate the occurrence of process-related contaminants in different situations and in different food products. He will be able to take decisions on the base of the available data for the best possible risk management in the food chain. He will be able to evaluate the impact of processing on formation of contaminants, and to design processes able to reduce the amount of contaminants. Finally, he will be able to adapt the analyses and the processes to be applied for the best management of process-related contaminants within the specific regulatory contest.