Unit ENVIRONMENTAL AND FOOD CHEMICAL CONTAMINANTS AND FOOD MICROBIOLOGY
- Course
- Human feeding and nutrition sciences
- Study-unit Code
- A000429
- Location
- PERUGIA
- Curriculum
- In all curricula
- Teacher
- Claudia Zadra
- CFU
- 12
- Course Regulation
- Coorte 2022
- Offered
- 2022/23
- Type of study-unit
- Obbligatorio (Required)
- Type of learning activities
- Attività formativa integrata
ENVIRONMENTAL AND FOOD CHEMICAL CONTAMINANTS
| Code | A000430 |
|---|---|
| Location | PERUGIA |
| CFU | 6 |
| Teacher | Claudia Zadra |
| Teachers |
|
| Hours |
|
| Learning activities | Caratterizzante |
| Area | Discipline per la caratterizzazione degli alimenti e gestione del sistema agroalimentare |
| Academic discipline | AGR/13 |
| Type of study-unit | Obbligatorio (Required) |
| Language of instruction | Italian |
| Contents | General principles of toxicology. target organ toxicity, biotranformations, Food contatmination. Risk assessment and total diet study. Natural toxicant. Agrochemicals. Environmental contamination. Analitical methods in food toxicology. |
| Reference texts | Casarett & Doull’s Toxicology -The basic science of poisons Casarett & Doull’s - Tossicologia - I fondamenti dell’azione delle sostanze tossiche Frank C. Lu - Elementi di tossicologia - Principi generali, organi bersaglio, valutazione del rischio C.L. Galli, M. Marinovich, P. Restani - Tossicologia sperimentale A. Capuano, G. Dugo, P. Restani – Tossicologia degli alimenti Greim, Deml - Tossicologia - Zanichelli Dolara –Tossicologia generale e ambientale Paoletti, Nicosia, Clementi, Fumagalli - Tossicologia degli alimenti Cerutti - Residui, additivi e contaminanti degli Alimenti Melis - Additivi e tossici negli alimenti |
| Educational objectives | Students will be offered the knowledge of the most common pollutants in common food products. In particular, sources of pollution and the ways in which these foods can be contaminated will be highlighted. Knowledge will also be provided on the mechanisms proper to the toxic action of these xenobiotics. Finally, practical theoretical notions will be provided on the main methodologies of analysis and quantitation of xenobiotic compounds in biological matrices, in the light of current regulations. |
| Prerequisites | The student is requested to know Chemistry and Organic Chemistry |
| Teaching methods | frontal lectures |
| Learning verification modality | oral examination |
| Extended program | General principles of environmental and food contaminations; risk analysis; risk assessment; Total diet Study. Biotransformation of xenobiotics. Natural toxicants (Terpenes, Phenylpropanoids, coumarins, biogenic amines, nitrates, nitrosamines, cyanogenic compounds, glucosinolates). MICROPOLLUTANTS (heavy metals, dioxins and dioxins compounds like, PAH) PESTICIDES (environmental fate, Herbicides, Insecticides, Fungicides , Pesticides in food, MRLs, ) |
FOOD MICROBIOLOGY
| Code | 80004506 |
|---|---|
| Location | PERUGIA |
| CFU | 6 |
| Teacher | Laura Corte |
| Teachers |
|
| Hours |
|
| Learning activities | Caratterizzante |
| Area | Discipline per la caratterizzazione degli alimenti e gestione del sistema agroalimentare |
| Academic discipline | AGR/16 |
| Type of study-unit | Obbligatorio (Required) |
| Language of instruction | Italian |
| Contents | Recalls of general and technical microbiology. Systematics of micro-organisms of food interest. Systematics of food and microorganisms for their production. Spoilers. |
| Reference texts | MICROBIOLOGIA DEI PRODOTTI ALIMENTARI G. A. Farris, M. Gobbetti, E. Neviani, M. Vincenzini - CEA |
| Educational objectives | Understanding the techniques for studying food microbiology, systematic microorganisms involved in food industries, major food transformations spoilers and food-borne pathogens |
| Prerequisites | Knowledge of general microbiology, mathematics, physics, chemistry and biochemistry. Ability to connect biological and biotechnological topics derived from biological matter. |
| Teaching methods | Lectures, written and oral review. |
| Other information | For information on support services for students with disabilities and / or SLD, visit the page http://www.unipg.it/disabilita-e-dsa |
| Learning verification modality | Written and oral exam. |
| Extended program | Brief history of food microbiology. The microorganisms of the various foods and beverages: bacteria, yeasts and moulds. Ecophysiology of the food-borne microbes. Determinations of the foodborne microbes. Foodborne pathogens. Wine, Beer. Bread and backery products. Cheese and butter. Conserved meat. |