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Food safety and Security


Food safety and Security


Anno accademico 2021/2022

Codice attività didattica
Prof. Chiara Emilia Irma Cordero (Titolare del corso)
Corso di studio
[f003-c504] laurea magistrale in chimica e tecnologia farmaceutiche - a torino
4° anno
Secondo semestre
A scelta dello studente
SSD attività didattica
CHIM/10 - chimica degli alimenti
Tipologia esame
Scritto ed orale

Sommario del corso


Obiettivi formativi

Food Safety and Security course requires basic knowledge on fundamental disciplines such as: General and Inorganic Chemistry, Organic Chemistry, Biochemistry, Analytical Chemistry, Physical Chemistry, Toxicology, and Food Chemistry. The student-based learning objectives of this course include knowledge on the food safety principles, validation and quality assurance of analytical methods applied to food contaminants and residues determination, action plans to guarantee safe food to all citizens. The general framework of EU legislation on food safety and frauds counteraction will be introduced providing students with practical tools for real-world application of basic concepts.


Risultati dell'apprendimento attesi

Expected learning outcomes

Knowledge and understanding

At the end of the course, the student demonstrates that:

  • Know the aspects concerning the occurrence and formation of food contaminants, the principles of accreditation and quality assurance in analytical methods applied to food safety, the principles of method validation and major guidelines to plan effective and reliable performance parameter evaluation, legislation framework and pillar for EU food safety activities.
  • Know aspects related to methodologies applied to food safety assessment: chromatographic methods, mass spectrometric methods, and sensors.

Applying knowledge and understanding

Achievement of the ability to apply knowledge and understanding in order to orient oneself appropriately and profitably within the profession even when, in the light of new knowledge and scientific evidence, guiding and / or reference parameters have not yet been defined. Furthermore, the student will be able to describe the parameters that define the safety of the different foods, the quality and reliability of activities related to the analytical determination of contaminants and residues.

Making judgments

Ability to make rational choices and evaluate which, among different methodologies (screening approaches or molecular level methodologies) for contaminants and residues determination, are most appropriate in the contexts of food safety policies. He/Her will make choices on the basis of knowledge and skills acquired during the course from different points of view: quality control procedures to ensure refearability of measures, accreditation, method validation, security concepts.

Communication skills

Acquisition of fundamental skills in written and oral communication in English useful for spreading objective scientific knowledge and skills acquired during the course and the activities proposed by the course.

Learning skills

Clarity in knowledge leads to refine the ability to evaluate one's level of preparation in the field of study, with the relative development of autonomy on the assessment of the need to face subsequent training levels.



Residues and contaminants in food commodities: definition, European legislation in force and overview of international legislation. Examples: xenobiotics, process contaminants, pesticides residues in vegetable matrices, mycotoxins and masked mycotoxins.

Food contact materials and migrating substances: migration phenomena and kinetics, global migration limits and specific migration limits for toxic compounds.

The importance of analytical controls in food safety assessment with a particular focus on residues and contaminants: methods validation protocols, laboratory and method accreditation, official control laboratories, internal laboratories. Official control laboratories in the EU Countries and harmonization of action planes. Practical examples of validated analytical methods for contaminant determination in food.


Modalità di insegnamento


The course will be delivered through different modalities in an integrated ambient by e-learning (documents and lessons on Moodle), in presence and in a blended class configuration.
On Moodle students will find: video-lessons; practical exercises, self-assessment tests, scientific literature, seminars and webinars dealing with the discipline. All material will be presented to the students and contents discussed through forum and in presence. A selection of video-lessons from Visiting Professors will be also made available.
The main objective of this teaching modality is to create a continuum between different situations: classroom, self-learning and critical discussion.


Modalità di verifica dell'apprendimento

Written + Oral - Activity on a thematic focus

Testi consigliati e bibliografia





Corso erogato dalla Visiting Professor Prof. Dr. Katrina Campbell University of Belfast

  • Aperta
    Apertura registrazione
    11/11/2021 alle ore 09:00
    Chiusura registrazione
    14/03/2022 alle ore 09:00
    N° massimo di studenti
    60 (Raggiunto questo numero di studenti registrati non sarà più possibile registrarsi a questo corso!)
    Ultimo aggiornamento: 11/11/2021 11:18

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