LABORATORY OF CHEMISTRY TOXICOLOGICAL FOOD
Academic Year 2019/2020 - 3° Year - Curriculum Tossicologia dell'Ambiente e degli AlimentiCredit Value: 8
Scientific field: CHIM/08 - Pharmaceutical chemistry
Taught classes: 28 hours
Laboratories: 60 hours
Term / Semester: One-year
Learning Objectives
The course aims to provide students with basic knowledge about the chemical composition of food products and the chemical composition of xenobiotics present, characteristics, interactions, reactivity, and modification reactions. 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.
Course Structure
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
Detailed Course Content
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
Textbook Information
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.