BIOCHEMISTRY OF FOOD RESIDUE
Learning outcomes of the course unit
Students are required to recognise, among the molecules contained in a foodstuff, those molecules that may carry a high biological risk for consumers.
Students must have passed the exams relating to the core subjects in General and Organic Chemistry and in Systematic Biochemistry.
Course contents summary
The course on the biochemistry of residues describes the molecular mechanisms of the negative or positive effects that certain residues, contaminants and food additives may have upon consumers.
1) a Systematic Biochemistry or Molecular Biology textbook.
2) Residui contaminanti ed additivi, Ed. Tecniche Nuove.
3) Websites for consultation: EFSA, INRAN.
Oral exam with questions on topics raised during the lectures and presentation of a short paper of the student’s choice.