Unit FOOD QUALITY

CHEMISTRY OF FOOD CONTAMINANTS

Code	A005600
CFU	5
Teacher	Claudia Zadra
Teachers	Claudia Zadra
Hours	47 ore - Claudia Zadra
Learning activities	Caratterizzante
Area	Discipline per la caratterizzazione degli alimenti e gestione del sistema agroalimentare
Sector	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 egli 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, biochemistry and botany
Teaching methods	frontal lectures teams about annual report EFSA seminars about new contaminants
Other information	news about European contamination cases of Foods, analitical Methods of control, and new decontamination strategies
Learning verification modality	oral or written discussion and written test of structure od molecules and their degradation pathway, and general calculation
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 Good health and well-being 12 Responsible consumption and production

QUALITY CONTROL AND MANAGEMENT

Code	80084806
CFU	5
Teacher	Gianluca Veneziani
Teachers	Gianluca Veneziani
Hours	54 ore - Gianluca Veneziani
Learning activities	Caratterizzante
Area	Discipline per la caratterizzazione degli alimenti e gestione del sistema agroalimentare
Sector	AGR/15
Type of study-unit	Obbligatorio (Required)
Language of instruction	Italian
Contents	The main objective of the Course is to give information about the quality management and quality control. A particular emphasis is devoted to the main aspects related to the quality management systems for the food products more and more careful to health, safety, environment, animal welfare and sustainability.
Reference texts	PERI C. Qualità: Concetti e Metodi (1998) - Franco Angeli ed. Milano, Italia PERI C., LAVELLI V., MARJANI A. Qualità nelle aziende e nelle filiere agroalimentari (2004) - Ulrico Hoepli ed. Milano, Italia.
Educational objectives	The main knowledge will be on: - concept of quality; - principles of quality control management; - principles of the certification of products and processes; - statutory and voluntary rules on food safety; - general rules for the drafting of a self-hygiene manual; - different concepts of traceability; - traceability rules; - ISO 9001 and 9004 The student should be able, applying their knowledge, to get the following capabilities of being able to do (skills): - apply the HACCP method; - apply the concepts of the certification in case studies relating to the application of traceability; - to compile a self-hygiene manual; - apply the principles and rules of traceability; - quality management; - evaluate and interpret the quality for the purpose of continuous improvement.
Prerequisites
Teaching methods	The course is organized in face-to-face lessons on the topics reported in the program, organized in 2 or 3 daily hours for 2 or 3 days a week. The practical lessons, in which students are actively involved, concern classroom simulations of HACCP methods applications, documental traceability and ISO EN 9001: 2015.
Other information
Learning verification modality	The exam consists of an oral test of about 30 minutes or the presentation of three technical composition realized individually or in a group on the main subject matters of the course: quality and food safety (HACCP); traceability and its applications; certification and standardization (ISO 9001). The Course aims to provide information about the application of statutory and voluntary rules active in quality assurance in the food industry. The areas of application concerning the process and product certification, the analytical and the documentary traceability, HACCP, the analytical methods for the food quality control will be given. Application of these rules to specific sectors of the food industry.
Extended program	Face-to-face lessons. The certification of the process: examines the quality control management and the relative certification in relation to national, European and international voluntary and legally binding rules (ISO UNI EN ISO 9001: 2008/2015). Traceability and its applications. HACCP (Hazard Analysis Critical Control Points). The identification of risks and their assessment, the identification of critical points, the specification of control policies of the critical points and coding of control procedures together with the application of the current regulations (hygiene package). Product certification. In detail. General quality concept of a product and related examples. Quality management and process and product certification. Product certification: analytical aspects of the certification. Compulsory rules on food safety certification: HACCP, regulatory aspects, risk analysis and definition of the only serious risks to human health associated with the transformation process, decision of the critical points of prevention (CCP) and application to the operations of the technological processes. General rules for the drafting of a self-hygiene manual. Traceability: general aspects and analysis of the legally binding rules. Internal and external traceability and related voluntary rules. Quality: ISO 9001: 2008/2015 organization of the rule. ISO 9001: 2008/2015 rule: phase of product design. Aspects of measurements, analysis and continuous improvement of the system in relation to ISO 9004: 2009/2018 rule. Practical training. The arguments of the practical trainings include the following aspects: 1 - quality and HACCP: case studies on the application of the method of risk selection and definition of the relating CCP applied to production; practical applications relating to the drafting of a manual of self-control of hygiene; 2 - case studies relating to the application of traceability: practical examples. 3 - practical applications relating to certification and standardization, ISO 9001:2015 - Quality management systems
Obiettivi Agenda 2030 per lo sviluppo sostenibile	The objectives of the 2030 Agenda for Sustainable Development that the Course intends to pursue are: Zero hunger; Good health and well-being; Clean water and sanitation.