Laboratory of food toxilogical chemistry

The course aims to provide basic knowledge of the chemical composition of foodstuffs and the

chemical composition of xenobiotics that may be present, highlighting the characteristics, interactions, reactivity, and possible

modification reactions. It is also intended 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 slide projections The teaching is developed in such a way as to stimulate the student's ability to learn what is set out in the course syllabus. If the course is taught in a blended mode or at a distance, the necessary variations may be introduced with respect to what has been previously stated, in order to comply with the syllabus set out in the syllabus. TESTING OF LEARNING Method of testing learning: Oral or written examination (with open-ended questions). Information for students with disabilities and/or DSA: To guarantee equal opportunities and in compliance with the laws in force, interested students may request a personal interview in order to plan any compensatory and/or dispensatory measures, based on the teaching objectives and specific needs. It is also possible to contact the CInAP (Centre for Active and Participatory Integration - Services for Disabilities and/or DSA) contact person in our Department.

Food - The classification of food - general aspects

Beverages- Non-alcoholic beverages- Alcoholic beverages- Fermented beverages- Nervous drinks

Novel foods, supplements and diet foods

The food chain, chemical characteristics of xenobiotics and the food chain.

Terminology MRL, NOEL, NOAEL, ADI

Official Food Control

Toxic substances of various origins: bacterial toxins, mycotoxins, toxins of animal and plant origin, chemicals

radionuclides, veterinary drugs

Voluntary additives fields of use and toxicity studies.

Naturally occurring toxins.

Food contact materials.

Toxic substances from or used in food technology: Maillard's products, oxidation additives and residues: adverse effects

LABORATORY EXERCISES:

Determining the total acidity of a vinegar

Determining the acidity of lemon juice

Determination of olive oil acidity

Wine:

Determination of wine ph (potentiometric method - ph-meter)

Sulphate limit (chalk limit)

Chloride limit (salt limit)

Absorption spectrophotometry

Water for human consumption: determination of nitrites (nitrous nitrogen). spectrophotometric method to sulphanilamide and

naphthylethylene-diamine

Determination of nitric nitrogen in water

Water intended for human consumption: determination of boron. spectrophotometric method after reaction with azomethine

Determination of the concentration of

Proline in wines (method of ought)

Milk:

Alizarol assay

Resazurin assay

Alcohol test

Leafy vegetables/vegetables iv gamma

Nitrate/nitrite determination

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.

Methods of verifying learning Written examination (with open-ended questions). The examination of learning may also be conducted electronically, should the conditions require it.

Food classification, bioavailability and biological value; Glucides Alcoholic fermentation Chemical alteration of amino acids Maillard reaction Toxic components naturally present in foodstuffs Transfers of substances from objects of use Contaminants Micro-organisms: alteration - foodstuffs Milk Assays