CHIMICA TOSSICOLOGICA DI FARMACI ED ALIMENTI

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. Should teaching be carried out in mixed mode or remotely, it may be necessary to introduce changes with respect to previous statements, in line with the programme planned and outlined in the syllabus

Main classes of substances contained in foods and their chemistry. Carbohydrates. Amino acids and proteins. Lipids. Mineral salts. Vitamins. Water. Food additives (preservatives, dyes, emulsifiers, etc.). Classification of toxic agents; Carcinogens; teratogenic substances. Pesticides: insecticides, herbicides, fungicides, acaricides, rodenticides, etc. Metals: lead, mercury, arsenic, cadmium, chromium; Chelation. Air pollutants; solvents and vapors .. Additives and food contaminants. Release of substances from objects of use

One to choose between the two proposed texts :

P.Cappelli, V.Vannucchi, Chimica degli alimenti, Zanichelli

P.Cabras, A.Martelli, Chimica degli alimenti, Piccin.