LABORATORY OF CHEMISTRY TOXICOLOGICAL FOOD

The course aims to provide students with basic knowledge on the chemical composition of food products, their characteristics, interactions, reactivity, and possible reactions of modification. It is also proposed to provide students with basic knowledge of the chemical characteristics and reactivity of toxic substances with particular reference to the classes of natural and xenobiotic compounds present in food and their interaction.

Frontal teaching with slides The teaching is developed e. stimulate the student's ability to learn what is stated in the course program. Single laboratory exercises. Should teaching be carried out in mixed mode or remotely, it may be necessary to introduce chang

LEARNING ASSESSMENT PROCEDURES

Oral or written (with open-ended questions).Learning assessment may also be carried out on line, should the conditions require it.

es with respect to previous statements, in line with the programme planned and outlined in the syllabus.

Information for students with disabilities and / or SLD:

To guarantee equal opportunities and in compliance with the laws in force, interested students can ask for a personal interview in order to plan any compensatory and / or dispensatory measures, based on the didactic objectives and specific needs.

It is also possible to contact the referent teacher CInAP (Center for Active and Participated Integration - Services for Disabilities and / or SLD) of our Department, Prof. Teresa Musumeci

Foods - Food classification - general aspect. Drinks - Non-alcoholic drinks - Alcoholic beverages - Fermented beverages - Nervine drinks.New food products, supplements and diet foods.The food chain, chemical characteristics of xenobiotics and the food chain.Terminology MRL, NOEL, NOAEL, ADI.EEC and Codex Alimentarius Regulations.Official Food Control.Toxicological assessment:Toxic substances of various origins: bacterial toxins, mycotoxins, animal and vegetable toxins, chemicals, radionuclides, veterinary drugs.Voluntary additives fields of use and toxicity studies.Toxic in nature.Food contact materials.Toxic substances originating in or used in food technology: Maillard products, additive and residue oxidation products: adverse effects.

LABORATORY EXERCISES

Determination of the total acidity of a vinegar

Determination of the acidity of the lemon juice

Determination of olive oil acidity

Wine:

Determination of the wine ph (potentiometric method - ph-metro)

Sulphate limit (pins limit)

Limit of chlorides (salt limit)

Absorption spectrophotometry

Waters intended for human consumption: determination of nitrites (nitrosus nitrogen). spectro-photometric method of solfanylamide and naftylethylene-diammine

Determination of nitric nitrogen in waters

Waters intended for human consumption: boron determination. spectrophotometric method by reaction with azometine

Determination of the concentration of prolina in the wines (method of ought)

Tasting on milk :alizarolo test, test of resazurine,alcohol test

Leaf vegetable / iv range products:

Determination of nitric nitrogen

F.Balestrieri, D.Marini – METODO DI ANALISI CHIMICA DEI PRODOTTI ALIMENTARI I , II, III - Monolite Ed.

A.Captano, G.Dugo, P.Restani TOSSICOLOGIA DEGLI ALIMENTI – UTET Ed.