Detection of Contaminants in Food Matrices: Methodological and Regulatory Aspects
A.Y. 2026/2027
Learning objectives
The course is based on 48 frontal hours, covering topics related to the analysis of contaminants (chemical and biological) in food. Suitable analytical methods for quantifying the main contaminants will be described along with their regulatory aspects.
The topics covered will include:
- Description of the structure of protocols related to official analytical methods (such as AOAC and other reference organizations).
- Development of analytical approaches for quantifying contaminants in relation to different food matrices and relevant legislative aspects.
- Validation of analytical methods according to the most recent international guidelines.
- Selection of extraction and purification techniques from different matrices.
- Issues related to food that may be studied to support the actions of health protection agencies (such as ATS, NAS) in cases of seizure of food products due to suspected illicit activities or in situations concerning consumers' health.
The topics covered will include:
- Description of the structure of protocols related to official analytical methods (such as AOAC and other reference organizations).
- Development of analytical approaches for quantifying contaminants in relation to different food matrices and relevant legislative aspects.
- Validation of analytical methods according to the most recent international guidelines.
- Selection of extraction and purification techniques from different matrices.
- Issues related to food that may be studied to support the actions of health protection agencies (such as ATS, NAS) in cases of seizure of food products due to suspected illicit activities or in situations concerning consumers' health.
Expected learning outcomes
Students will learn to select the analytical methods on the basis of the specific contaminant searched; the extraction strategies to be applied; to perform the validation of analytical methods; data elaboration to express the concentration of pollutants/toxic substances in food; drafting experimental protocols and analysis reports.
These skills will enable students to obtain the necessary knowledge to develop, and validate analytical approaches, both in the context of routine controls and in cases of complex problems requiring advanced techniques. Knowledge of official analytical methods, the concept of certification, and the application procedures of reference regulations will allow students to acquire valuable knowledge in different professional contexts.
These skills will enable students to obtain the necessary knowledge to develop, and validate analytical approaches, both in the context of routine controls and in cases of complex problems requiring advanced techniques. Knowledge of official analytical methods, the concept of certification, and the application procedures of reference regulations will allow students to acquire valuable knowledge in different professional contexts.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Course syllabus
Module 1 - Introduction to Food Safety and Food Contaminants (6 hours)
Principles of food safety
Hazard and risk concepts
Classification of food contaminants
Sources of contamination along the food chain
Official controls and food business operators' self-monitoring systems
Principles of risk assessment
Module 2 - Biological Contaminants (6 hours)
Bacterial toxins
Mycotoxins:
aflatoxins
ochratoxin A
fumonisins
deoxynivalenol
zearalenone
Marine biotoxins and algal toxins
European legislation and maximum permitted levels
Module 3 - Chemical Contaminants of Environmental Origin (8 hours)
Heavy metals:
lead
cadmium
mercury
arsenic
Polychlorinated biphenyls (PCBs) and dioxins
Per- and polyfluoroalkyl substances (PFAS)
Pesticide residues
Emerging contaminants
Environmental monitoring and transfer through the food chain
Module 4 - Process-Induced Contaminants (6 hours)
Acrylamide
Polycyclic Aromatic Hydrocarbons (PAHs)
Nitrosamines
Furan
Maillard reaction products
Mitigation strategies
Module 5 - Food Allergens and Cross-Contamination (4 hours)
Priority allergens according to Regulation (EU) No. 1169/2011
Cross-contamination and allergen management
Analytical challenges in allergen detection
Food recalls and case studies
Module 6 - Analytical Methods for Contaminant Detection (10 hours)
Immunochemical Methods
ELISA
Lateral flow devices
Chromatographic Techniques
HPLC
UHPLC
Gas Chromatography (GC)
Mass Spectrometry-Based Techniques
LC-MS/MS
GC-MS/MS
Spectroscopic Techniques
UV-Visible Spectroscopy
ICP-MS for metal determination
Sample Preparation
Extraction techniques
Sample clean-up procedures
QuEChERS methodology
Method Validation
Accuracy
Precision
Sensitivity
Specificity
Limit of Detection (LOD)
Limit of Quantification (LOQ)
Module 7 - Regulatory Framework and Interpretation of Analytical Results (4 hours)
Regulation (EC) No. 178/2002
Rapid Alert System for Food and Feed (RASFF)
Regulation (EU) 2023/915 and subsequent amendments
Microbiological criteria
Official sampling procedures
Interpretation of analytical reports
Management of non-compliance cases
-Innovative Teaching Activities
The course will include several innovative teaching approaches, such as:
Case studies based on real RASFF notifications;
Flipped classroom activities on emerging contaminants and food safety issues;
Journal clubs focused on recent scientific literature;
Interactive learning through Wooclap quizzes and polls;
Problem-solving exercises involving analytical reports, food recalls, and non-compliance scenarios.
These activities are designed to strengthen students' critical thinking, data interpretation skills, and ability to apply analytical and regulatory concepts to real-world food safety issues.
Principles of food safety
Hazard and risk concepts
Classification of food contaminants
Sources of contamination along the food chain
Official controls and food business operators' self-monitoring systems
Principles of risk assessment
Module 2 - Biological Contaminants (6 hours)
Bacterial toxins
Mycotoxins:
aflatoxins
ochratoxin A
fumonisins
deoxynivalenol
zearalenone
Marine biotoxins and algal toxins
European legislation and maximum permitted levels
Module 3 - Chemical Contaminants of Environmental Origin (8 hours)
Heavy metals:
lead
cadmium
mercury
arsenic
Polychlorinated biphenyls (PCBs) and dioxins
Per- and polyfluoroalkyl substances (PFAS)
Pesticide residues
Emerging contaminants
Environmental monitoring and transfer through the food chain
Module 4 - Process-Induced Contaminants (6 hours)
Acrylamide
Polycyclic Aromatic Hydrocarbons (PAHs)
Nitrosamines
Furan
Maillard reaction products
Mitigation strategies
Module 5 - Food Allergens and Cross-Contamination (4 hours)
Priority allergens according to Regulation (EU) No. 1169/2011
Cross-contamination and allergen management
Analytical challenges in allergen detection
Food recalls and case studies
Module 6 - Analytical Methods for Contaminant Detection (10 hours)
Immunochemical Methods
ELISA
Lateral flow devices
Chromatographic Techniques
HPLC
UHPLC
Gas Chromatography (GC)
Mass Spectrometry-Based Techniques
LC-MS/MS
GC-MS/MS
Spectroscopic Techniques
UV-Visible Spectroscopy
ICP-MS for metal determination
Sample Preparation
Extraction techniques
Sample clean-up procedures
QuEChERS methodology
Method Validation
Accuracy
Precision
Sensitivity
Specificity
Limit of Detection (LOD)
Limit of Quantification (LOQ)
Module 7 - Regulatory Framework and Interpretation of Analytical Results (4 hours)
Regulation (EC) No. 178/2002
Rapid Alert System for Food and Feed (RASFF)
Regulation (EU) 2023/915 and subsequent amendments
Microbiological criteria
Official sampling procedures
Interpretation of analytical reports
Management of non-compliance cases
-Innovative Teaching Activities
The course will include several innovative teaching approaches, such as:
Case studies based on real RASFF notifications;
Flipped classroom activities on emerging contaminants and food safety issues;
Journal clubs focused on recent scientific literature;
Interactive learning through Wooclap quizzes and polls;
Problem-solving exercises involving analytical reports, food recalls, and non-compliance scenarios.
These activities are designed to strengthen students' critical thinking, data interpretation skills, and ability to apply analytical and regulatory concepts to real-world food safety issues.
Prerequisites for admission
Basic knowledge of general chemistry, organic chemistry, biochemistry, toxicology, and analytical chemistry is required. Students are expected to be familiar with the fundamental composition of foods, the main classes of biomolecules, and the basic principles of analytical techniques used for the characterization of chemical compounds in complex matrices.
Teaching methods
The course will be delivered entirely online, through either synchronous or asynchronous teaching activities. Teaching methods will include lectures supported by presentations, discussion of case studies, and analysis of scientific, technical, and regulatory documentation.
To promote active student participation and the development of practical skills, innovative teaching approaches will be adopted, including:
Case-based learning, through the analysis and discussion of real cases involving the presence of contaminants in food matrices and the management of non-compliance issues;
Flipped classroom, based on the preliminary study of teaching materials followed by guided discussion during class sessions;
Problem-solving activities, involving the evaluation of analytical results and the interpretation of data generated through official controls and food business operators' self-monitoring procedures;
Interactive learning, using digital tools (e.g., Wooclap) for polls, quizzes, and real-time interactive activities;
Journal clubs and discussion of scientific papers, aimed at exploring the most recent analytical methodologies and emerging issues in the field of food safety.
These activities are designed to develop students' ability to critically interpret analytical data, apply current regulations, and exercise independent judgment in the assessment of risks associated with food contaminants.
To promote active student participation and the development of practical skills, innovative teaching approaches will be adopted, including:
Case-based learning, through the analysis and discussion of real cases involving the presence of contaminants in food matrices and the management of non-compliance issues;
Flipped classroom, based on the preliminary study of teaching materials followed by guided discussion during class sessions;
Problem-solving activities, involving the evaluation of analytical results and the interpretation of data generated through official controls and food business operators' self-monitoring procedures;
Interactive learning, using digital tools (e.g., Wooclap) for polls, quizzes, and real-time interactive activities;
Journal clubs and discussion of scientific papers, aimed at exploring the most recent analytical methodologies and emerging issues in the field of food safety.
These activities are designed to develop students' ability to critically interpret analytical data, apply current regulations, and exercise independent judgment in the assessment of risks associated with food contaminants.
Teaching Resources
Lecture slides and teaching materials provided by the instructor represent the primary study resource and will be made available through the Ariel platform.
For further reading, the following references are recommended:
Cabras P., Martelli A. - Chimica degli Alimenti, Piccin Editore.
Cabras P., Tuberoso C.I.G. - Analisi dei prodotti alimentari, Piccin Editore.
Mannina L., Daglia M., Ritieni A. - La Chimica e gli Alimenti, CEA.
Damiani P., Simonetti M.S. - Prinicpi di Tecnologie Alimentari, Casa Editrice Ambrosiana.
Regulation (EC) No. 178/2002 and subsequent amendments.
Regulation (EU) 2023/915 on maximum levels for certain contaminants in food.
EFSA scientific opinions and guidance documents provided during the course.
Selected scientific papers from the international literature concerning food contaminants, analytical methodologies, and risk assessment.
For further reading, the following references are recommended:
Cabras P., Martelli A. - Chimica degli Alimenti, Piccin Editore.
Cabras P., Tuberoso C.I.G. - Analisi dei prodotti alimentari, Piccin Editore.
Mannina L., Daglia M., Ritieni A. - La Chimica e gli Alimenti, CEA.
Damiani P., Simonetti M.S. - Prinicpi di Tecnologie Alimentari, Casa Editrice Ambrosiana.
Regulation (EC) No. 178/2002 and subsequent amendments.
Regulation (EU) 2023/915 on maximum levels for certain contaminants in food.
EFSA scientific opinions and guidance documents provided during the course.
Selected scientific papers from the international literature concerning food contaminants, analytical methodologies, and risk assessment.
Assessment methods and Criteria
Learning outcomes will be assessed through a 90-minute written examination consisting of multiple-choice questions, open-ended questions, and application-oriented problems designed to evaluate both theoretical knowledge and the ability to interpret analytical data and regulatory documents.
The examination will cover the main classes of contaminants occurring in food matrices, the analytical methodologies used for their detection and quantification, principles of method validation, and the relevant national and European food safety legislation.
Case studies based on real-world scenarios may also be included. Students may be required to interpret analytical results, assess compliance with regulatory limits, and discuss the implications for food safety and consumer protection.
Assessment Criteria
Student performance will be evaluated according to the following criteria:
knowledge and understanding of the main food contaminants and the analytical methods used for their determination;
ability to apply theoretical concepts to the interpretation of experimental data and practical case studies;
correct application of the relevant regulatory framework;
critical thinking and independent judgment in evaluating analytical results;
clarity of presentation and appropriate use of scientific terminology.
The final grade will be awarded on a 30-point scale.
The examination will cover the main classes of contaminants occurring in food matrices, the analytical methodologies used for their detection and quantification, principles of method validation, and the relevant national and European food safety legislation.
Case studies based on real-world scenarios may also be included. Students may be required to interpret analytical results, assess compliance with regulatory limits, and discuss the implications for food safety and consumer protection.
Assessment Criteria
Student performance will be evaluated according to the following criteria:
knowledge and understanding of the main food contaminants and the analytical methods used for their determination;
ability to apply theoretical concepts to the interpretation of experimental data and practical case studies;
correct application of the relevant regulatory framework;
critical thinking and independent judgment in evaluating analytical results;
clarity of presentation and appropriate use of scientific terminology.
The final grade will be awarded on a 30-point scale.
CHIM/10 - FOOD CHEMISTRY - University credits: 6
Lessons: 48 hours
Professor:
Di Lorenzo Chiara Maria
Professor(s)