Additives and Contaminants in Foods

.- Additives and Contaminants in Foods

Proff. Paola Battilani-Amedeo Pietri

Module Analysis

Prof. Amedeo Pietri

course aims

Students will acquire an in-depth understanding of the evaluation of the micronutrients, additives and contaminants found in food products.

course content

Topic / Credits
Advanced instrumental techniques for food control. / 1.5
Sampling systems for quality control. Quality system in analysis laboratories. / 0,5
Analysis of fat-soluble and water-soluble vitamins, analysis of natural and synthetic xanthophylls. / 0,5
Characteristics, analysis and legislation on sweeteners, colorants, preservatives. / 1
Characteristics, analysis and legislation on main antinutritive factors and contaminants in foods. / 1.5
Main mycotoxins: chemical, biological and toxicological aspects. Risk evaluation and current regulations in food. Decontamination and detoxification treatments. / 1
Laboratory work / 2

READING LIST

P. Cabras-C. Tuberoso, Analisi dei prodotti alimentari,Piccin, Padova, 2014.

P. Cabras-A. Martelli, Chimica degli alimenti,Piccin, Padova, 2004.

I.J. Jeon-W.G. Ikins,Analyzing food for nutrition labeling and hazardous contaminants, Marcel Dekker, New York, Basel, Hong Kong, 1995.

G. Cerutti, Residui,additivi e contaminanti negli alimenti, Tecniche nuove, Milano, 1999.

T.P. Coultate,La chimica degli alimenti, Zanichelli, Bologna, 2009.

TEACHING METHOD

Lectures (5 credits ) and laboratory work (3 credits).

ASSESSMENT METHOD

Oral final examination.

NOTES

Additional reading materials will be set during the course.

Module Mycotoxins

Prof. Paola Battilani

COURSE AIMS

The learning objectives are:1) To identify mycotoxin producing fungi and understand their ecological needs;2) To examine the role of mycotoxin producing fungi in maize, wheat and grapes food chains, with signs on peanuts, pistachio nuts and apples and define preventive and corrective actions along the chain; 3) To underline the emerging problem of mycotoxin contamination in products of animal origin; 4) To understand the relevance of mycotoxins worldwide. Practical work will use biological assays to isolate and identify mycotoxin producing fungi at genera and species level, with signs on molecular detection. Besides, the application of analytical methods for mycotoxin quantification will be shown.

COURSE CONTENT

CFU
Relevance of Mycotoxins worldwide. Main mycotoxin producing fungi and their ecological needs. Fusariumspp and Fusarium Head Blight in wheat; optimised wheat chain management to minimise mycotoxin contamination. Signs on ergot and ergot alkaloids. / 1.0
Fusariumspp and Fusarium Ear Rot, Aspergillus section Flavi in maize; optimised maize chain management to mitigate mycotoxin contamination. Aspergillus section Flavi in nuts; signs on chain management to mitigate mycotoxin contamination. / 1.0
Aspergillus section Nigri in grapes; optimised grapes chain management to mitigate mycotoxin contamination. Penicilliumexpansum in fresh products with focus on apples. Penicillium spp. in pork stored meat and cheese. / 1.0
Tutorials.
Application of biological methods for fungi identification. Signs on molecular methods. / 1.0
Tutorials.
Application of analytical methods for mycotoxin quantification / 1.0

READING LIST

Specific reading materials will be set during the course.

TEACHING METHOD

Lectures, seminars, guided practical work.

ASSESSMENT METHOD

Final oral exam.

Prof.Paola Battilani is available to meet students after class at the Institute of Entomology and Plant Pathology.