.- Additives and Contaminants in Foods
PROFF. PAOLA BATTILANI-AMEDEO PIETRI
Module Analysis
PROF. AMEDEO PIETRI
COURSE AIMS
Students will acquire an in-depth understanding of the evaluation of the
micronutrients, additives and contaminants found in food products.
COURSE CONTENT
Topic
Advanced instrumental techniques for food control.
Sampling systems for quality control. Quality system in analysis
laboratories.
Analysis of fat-soluble and water-soluble vitamins, analysis of natural
and synthetic xanthophylls.
Characteristics, analysis and legislation on sweeteners, colorants,
preservatives.
Characteristics, analysis and legislation on main antinutritive factors
and contaminants in foods.
Main mycotoxins: chemical, biological and toxicological aspects. Risk
evaluation and current regulations in food. Decontamination and
detoxification treatments.
Laboratory work
Credits
1.5
0,5
0,5
1
1.5
1
2
READING LIST
P. CABRAS-C. TUBEROSO, Analisi dei prodotti alimentari, Piccin, Padova, 2014.
P. CABRAS-A. MARTELLI, Chimica degli alimenti, Piccin, Padova, 2004.
I.J. JEON-W.G. IKINS, Analyzing food for nutrition labeling and hazardous contaminants, Marcel
Dekker, New York, Basel, Hong Kong, 1995.
G. CERUTTI, Residui, additivi e contaminanti negli alimenti, Tecniche nuove, Milano, 1999.
T.P. COULTATE, La chimica degli alimenti, Zanichelli, Bologna, 2009.
TEACHING METHOD
Lectures (5 credits ) and laboratory work (3 credits).
ASSESSMENT METHOD
Oral final examination.
NOTES
Additional reading materials will be set during the course.
Module Mycotoxins
PROF. PAOLA BATTILANI
COURSE AIMS
The learning objectives are: 1) To identify mycotoxin producing fungi and
understand their ecological needs; 2) To examine the role of mycotoxin producing
fungi in maize, wheat and grapes food chains, with signs on peanuts, pistachio nuts
and apples and define preventive and corrective actions along the chain; 3) To
underline the emerging problem of mycotoxin contamination in products of animal
origin; 4) To understand the relevance of mycotoxins worldwide. Practical work
will use biological assays to isolate and identify mycotoxin producing fungi at
genera and species level, with signs on molecular detection. Besides, the
application of analytical methods for mycotoxin quantification will be shown.
COURSE CONTENT
Relevance of Mycotoxins worldwide. Main mycotoxin producing
fungi and their ecological needs. Fusarium spp and Fusarium Head
Blight in wheat; optimised wheat chain management to minimise
mycotoxin contamination. Signs on ergot and ergot alkaloids.
Fusarium spp and Fusarium Ear Rot, Aspergillus section Flavi in
maize; optimised maize chain management to mitigate mycotoxin
contamination. Aspergillus section Flavi in nuts; signs on chain
management to mitigate mycotoxin contamination.
Aspergillus section Nigri in grapes; optimised grapes chain
management to mitigate mycotoxin contamination. Penicillium
expansum in fresh products with focus on apples. Penicillium spp. in
pork stored meat and cheese.
TUTORIALS.
Application of biological methods for fungi identification. Signs on
CFU
1.0
1.0
1.0
1.0
molecular methods.
TUTORIALS.
Application of analytical methods for mycotoxin quantification
1.0
READING LIST
Specific reading materials will be set during the course.
TEACHING METHOD
Lectures, seminars, guided practical work.
ASSESSMENT METHOD
Final oral exam.
Prof. Paola Battilani is available to meet students after class at the Institute of
Entomology and Plant Pathology.