Food Quality and Safety
Learning outcomes of the course unit
The course is aimed at illustrating the different microbiological (chimici) (igienico sanitari) aspects related to the quality and safety of foods. In particular, by an olistic approach, the course will give the basic informations about risks related to food consumption in the global world.
At the end of the course the student will know the chemical risk factors related to the different food categories. The student will also be able to communicate this approach to characterize the safety and quality of foods.
Course contents summary
Principles of chemical safety and basics of toxicology. Chemical contamination of foods. National and international bodies for food safety. Residues in foods (pesticides, dioxins, polycyclic aromatic hydrocarbons, heavy metals). Toxic natural substances (mycotoxins, phytoalexins, glicoalkaloids, xanthines…). Toxic substances produced by technological treatments (acrylamide, nitrosamines, etc.)
Toxic substances from packaging (ESBO, ITX, phtalates, etc.). Chemical risks in raw foods of vegetal origin (fruits, vegetables, cereals, spices, …). Chemical risk in raw foods of animal origin (raw milk, eggs, meat, fish,…). Markers of quality and authenticity in foods.
T. P. Coultate, “La Chimica degli Alimenti”, Ed. Zanichelli (Bologna, 2004).
P. Cabras, A. Martelli, "Chimica degli alimenti“, Ed. Piccin (Padova, 2004)
H.D. Belitz - W. Grosch, Food Chemistry, Springer-Verlag Ed. (Berlin, Germany, 2005)
David H. Watson ed., Food Chemical Safety, Vol. 1: Contaminants, CRC Press (Boca Raton FL, 2001)
David H. Watson ed., Food Chemical Safety, Vol. 2: Additives, CRC Press (Boca Raton FL, 2001)
The course is base on oral lessons and seminars. Final oral examination.