Corsi di studio in
Farmacia - Chimica e tecnologia farmaceutiche

Food safety and Security

Food safety and Security

Anno accademico 2022/2023

Sommario insegnamento

• Obiettivi formativi
• Risultati dell'apprendimento attesi
• Modalità di insegnamento
• Modalità di verifica dell'apprendimento
• Programma
• Note
• Strumenti didattici

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.

Modalità di insegnamento

In presence

The course will be delivered in presence.
On Moodle students will find: self-assessment tests, scientific literature, and presentation slides.

Modalità di verifica dell'apprendimento

Written exam on course topics.

After every lesson, a test will be submitted and at the end of the course evaluated with a standard ranking 0-30. At the end of the Course, an evaluation will be proposed. If not sufficient a written examination will be scheduled according to the Degree Course calendar.

Programma

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.

Note

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

• Materiale didattico
• Bacheca appelli
• Vai a Moodle
• Visita i forum