Detection of residues of toxic contaminants in food

A.Y. 2020/2021
Overall hours
Learning objectives
The course on the "Detection of residues of toxic contaminant in food" is based on a few but intensive days of classroom work (32 hours), based on interactive lessons in which students work with the teacher and assistants to acquire some basic principles of the analysis of toxic substances in food. In particular, specific attention is given to the protocols published by international organizations, which students must be able to interpret and reproduce when they develop a new analytical method. The program then proceeds with the description of the rules underlying the validation of the methods and the diversified approaches for the preparation of the samples.
Expected learning outcomes
Students with the activity carried out during the course must learn what is necessary to develop an analytical method, the principles of its validation and the drafting of protocols based on the guidelines drawn up by the most important international organizations. This knowledge is very important for those students who intend to undertake the profession of quality control or the development of methods applied to food matrices.
Course syllabus and organization

Unique edition

Lesson period
First semester
CHIM/10 - FOOD CHEMISTRY - University credits: 4
Lessons: 32 hours
Professor: Restani Patrizia