LABORATORY OF CHEMISTRY TOXICOLOGICAL FOOD

The course aims to give students the practice and knowledge needed to ensure the safety of food. Particular attention will be paid to the changes induced by processes of conservation; components responsible for potential allergies and intolerances or toxicological risk from contamination; the use and development of techniques and conventional assay methods and innovative, also applied to food quality control. In particular, the course devotes more attention to those undesirable substances, natural or induced origin (contaminants), which represent a potential risk or scientifically demonstrated for the health of the consumer

Lectures, practical exercises

The food chain, chemical characteristics of xenobiotics and the food chain.
Terminology MRL, NOEL, NOAEL, ADI
EEC regulations and Codex Alimentarius
Official Control of Food
Toxicological evaluation:
toxic substances of various origins: bacterial toxins, mycotoxins, animal and plant toxins, chemicals, radionuclides, veterinary drugs
Additives volunteers of use and toxicity studies .
Toxic in nature.
food contact materials.
toxic substances from or used in food technology: Products of Maillard, oxidation products, amino acids of the D / rac series, trans fats, additives and residues: adverse effects detection of residues of toxic contaminants in food

EXERCISES

solutions
Preparation of solutions to molarity note starting from solid reagents; preparation of solutions in molarity note starting from liquid reagents.
Vinegar
Determination of total acidity of a vinegar
Fruit juices
determination of acidity
Olive oil
Determination of 'acidity of olive oil
Wine
Determining the pH of the wine (potentiometric method - pH meter)
Determination of the concentration of proline in wines (of Ought method)
Limit of sulphates (Plasterer limit)
Limit of chlorides (salting limit)
Absorption spectrophotometry
Water intended for human consumption
Determination of nitrite (nitrous oxide). spectro-photometric method tosulfanilamide and naftiletilen diamine
Determination of nitric waters
Determination of boron: spectrophotometric method after reaction with azomethine
Milk
Essays on milk
wise all'alizarolo
Wise to resazurin
wise alcohol
horticultural products
Plant leaf / iv product
nitrite determination

A.Captano,G. Dugo,P . Restani Tossicologia degli alimenti – utet ed.

F. Balestrieri,D.Marini –Metodo di analisi chimica dei prodotti alimentari i , ii, iii - monolite ed.