Unit ENVIRONMENTAL AND FOOD CHEMICAL CONTAMINANTS AND FOOD MICROBIOLOGY
- Course
- Human feeding and nutrition sciences
- Study-unit Code
- A000429
- Curriculum
- In all curricula
- Teacher
- Claudia Zadra
- CFU
- 12
- Course Regulation
- Coorte 2023
- Offered
- 2023/24
- Type of study-unit
- Obbligatorio (Required)
- Type of learning activities
- Attività formativa integrata
ENVIRONMENTAL AND FOOD CHEMICAL CONTAMINANTS
| Code | A000430 |
|---|---|
| CFU | 6 |
| Teacher | Claudia Zadra |
| Teachers |
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| Hours |
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| 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 | EFSA Reports 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 | Knowledge of inorganic and organic chemistry, and of biochemistry. |
| Teaching methods | frontal lectures teams about annual report EFSA seminars about new contaminants |
| Other information | news about European contaminazione of Foods, analitical Methods of conto, and new decontamination strategies |
| Learning verification modality | oral discussion and written test of structure od molecules and their degradation pathway |
| Extended program | ¿ Risk analysis ¿ Dietary Risk assesment ¿ Maximum residue level ¿ Total Diet study ¿ Metabolism of xenobiotics ¿ Bioconcentration, bioacculation, biomagnification NATURAL TOXICANTS Fitates, Ossalic acid, Terpenes, Nitrates, Biogenic amines, Micotoxins, Glucosinolates, Cianogenetic Glicosides, Nitrosamines, Phenylpropanoids. European regulation MICROPOLLUTANTS: environmental pollution and food chain ¿ Dioxins and dioxin-like compounds ¿ Polycyclic aromatic compounds ¿ Heavy metals (Arsenic,cadmiun, lead, mercury, tin) ¿ European regulation Pesticides environmental pollution and food chain ¿ Environmental Fate of pesticides, degradation pathway during food processing ¿ Insecticides,Hercicides, fungicides ¿ European regulation and annual pesticide residue report |
| Obiettivi Agenda 2030 per lo sviluppo sostenibile | 3.health and well being 12. |
FOOD MICROBIOLOGY
| Code | 80004506 |
|---|---|
| CFU | 6 |
| Teacher | Laura Corte |
| Teachers |
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| Hours |
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| 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 | The course is organized as follows: 1 CFU: GENERAL 1 CFU: ECOPHYSIOLOGY OF MICROORGANISMS IN FOOD 1 CFU: DETERMINATION AND CONTROL OF MICROORGANISMS IN FOOD 1 CFU: OUTLINE OF THE TAXONOMY OF THE MAIN GROUPS OF MICROORGANISMS OF FOOD INTEREST 0.5 CFU: FOOD-BORNE DISEASES 1 CFU: FOOD FERMENTATIONS 0.5 CFU: THE HUMAN MICROBIOTA At the end of each block there are two hours of review of the content provided. The hours of supplementary teaching will be dedicated to helping students in the sedimentation of the contents provided, underlining the connections between the various contents, also in relation to the other module of the integrated course. |
| Reference texts | MICROBIOLOGIA ALIMENTARE APPLICATA - Cocolin, Gobbetti & Neviani - Zanichelli The Professor will provide students with educational materials, including lecture presentations and notes on quantitative microbiology, within the Unistudium platform. Materials consistent with the needs of disabled students and/or DSA are provided. |
| Educational objectives | The Food Microbiology module contributes to the objectives of the Course by providing students with fundamental skills on the role of microorganisms during the technological processes of food production, including their use in the production of probiotics, prebiotics and functional foods, on legislation and techniques available for microbiological risk analysis and control of the microbiological quality of food. At the end of the course the student will possess a solid knowledge of: a) the role played by microorganisms in foods; b) on the modifications they promote during technological processes; c) on national and community food and health legislation that regulates the microbiological safety of foods; c) on the criteria and parameters of the microbiological risk analysis. This knowledge will be functional to its possible occupational use both in the industrial sector, in food production/processing and distribution companies and in public and private structures responsible for controlling the quality and safety of food. |
| Prerequisites | Knowledge of general microbiology, mathematics, chemistry and biochemistry. Ability to connect biological and biotechnological topics derived from biological matter. |
| Teaching methods | Lectures, written and oral review. Test for self-evaluation. Numerical exercises. Paths, materials and/or methodologies of assessment consistent with the needs of disabled students and/or DSA are provided. |
| Other information | At the beginning of the course, students are encouraged to enrol through Unistudium, not only as the platform where educational materials are uploaded but also as the primary communication channel with the Professor. Regarding office hours, the Professor is available by appointment, to be scheduled in accordance with the other institutional commitments. Students with Specific Learning Disabilities (SLD) who wish to utilize their certification for the completion of the module must notify the SLD coordinator for the Department of Pharmaceutical Sciences. The coordinator will provide all specific instructions to the Professor accordingly. |
| Learning verification modality | Lectures, oral reviews. Administration of self-assessment tests. Numerical exercises. Paths, materials and/or assessment methodologies consistent with the needs of disabled and/or DSA students are provided. |
| Extended program | 1 CFU: GENERAL Introduction to the course; History of food microbiology; Recall of the fundamental concepts of microbiology functional to food microbiology; The role of microorganisms in foods; The philosophy of selection - in search of beneficial microorganisms - starter cultures; The risk of loss of biodiversity in the food sector; The sources of microbial contamination of a food. SUMMARY 1 CFU: ECOPHYSIOLOGY Ecophysiology of microorganisms in foods; The Food ecosystem: factors that influence microbial growth and physiology in foods (extrinsic factors - intrinsic factors - implicit factors - process factors); Physiology and metabolism of microorganisms in food in relation to its ecological determinants; The physiological state of microorganisms : live cells, damaged cells, live but non-culturable cells; Quorum sensing – Biofilm. SUMMARY 1 CFU: DETERMINATION AND CONTROL OF MICROORGANISMS IN FOOD Collection, conservation and culture media; Isolation in pure culture; Determinations of microbes in foods; Control of microorganisms in foods. SUMMARY 1 CFU: OUTLINE OF THE TAXONOMY OF THE MAIN GROUPS OF MICROORGANISMS OF FOOD INTEREST Coagulase negative cocci; Lactic acid bacteria; Acetic acid bacteria; Spore-forming bacteria; Enterobacteria; Yeasts; Filamentous fungi. SUMMARY 0.5 CFU: FOOD-BORNE DISEASES Foodborne diseases; Infections; Intoxications; Food safety management. SUMMARY 1 CFU: FOOD FERMENTATIONS General concepts; Microbial starters; Main fermented foods; Bioprocesses and ingredients; Waste management; Cheese Wheys. SUMMARY 0.5 CFU: THE HUMAN MICROBIOTA The human microbiota; Probiotics and prebiotics; Functional foods. SUMMARY The hours of supplementary teaching will be dedicated to helping students in the sedimentation of the contents provided. |
| Obiettivi Agenda 2030 per lo sviluppo sostenibile | 3. Health and well-being. |