Detection of residues of toxic contaminants in food

A.Y. 2021/2022
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

Single session

Lesson period
First semester
More specific information on the delivery modes of training activities for academic year 2021/22 will be provided over the coming months, based on the evolution of the public health situation
Course syllabus
The course deals with issues related to the analysis of contaminants in food. The main topics are:
- Acquisition of knowledge on protocols related to official analytical methods (AOAC and other international associations)
- Examples of different analytical approaches for the quantification of contaminants in relation to the food matrix and the expected concentrations
- Validation of an analytical method according to international guidelines (including FDA)
- Drafting of a protocol in case of development of a new analytical method
- Sample preparation: different approaches possible in the case of food contaminants
- Sample purification: different approaches possible in the case of food contaminants
Prerequisites for admission
The teaching is for third year students, who have the suitable basic knowledge acquired during the course of Chemical Toxicological Analysis 1.
Teaching methods
The course is based on classroom work in small groups on topics related to the analysis of contaminants in food. At each session, a scientific report follows.
Teaching Resources
Scientific papers provided by the teacher during the course, available also on Ariel platform.
Reference texts for official analyzes available in the classroom
Search in international organizations' websites or databases
Assessment methods and Criteria
The exam consists in the elaboration and critical iassessment of data provided to each student. The exam is held at the end of the course and for those who are not sufficient it can be taken in other oral exams distributed throughout the year.
CHIM/10 - FOOD CHEMISTRY - University credits: 4
Lessons: 32 hours
Professor: Restani Patrizia