First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Science
BIOTECHNOLOGY
Course unit
ANALYTICAL METHODS TO DETERMINE THE SAFETY AND QUALITY OF AGRI-FOOD PRODUCTS
SCP6076461, A.A. 2018/19

Information concerning the students who enrolled in A.Y. 2016/17

Information on the course unit
Degree course First cycle degree in
BIOTECHNOLOGY
IF1839, Degree course structure A.Y. 2011/12, A.Y. 2018/19
N0
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Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination ANALYTICAL METHODS TO DETERMINE THE SAFETY AND QUALITY OF AGRI-FOOD PRODUCTS
Website of the academic structure https://biotecnologie.biologia.unipd.it/index.php?id=113
Department of reference Department of Biology
E-Learning website https://elearning.unipd.it/biologia/course/view.php?idnumber=2018-IF1839-000ZZ-2016-SCP6076461-N0
Mandatory attendance
Language of instruction Italian
Branch LEGNARO (PD)
Single Course unit The Course unit can be attended under the option Single Course unit attendance
Optional Course unit The Course unit can be chosen as Optional Course unit

Lecturers
Teacher in charge ANTONIO MASI AGR/13
Other lecturers MARIANNA PAULETTO VET/07

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Educational activities in elective or integrative disciplines AGR/13 Agricultural Chemistry 4.0
Educational activities in elective or integrative disciplines VET/07 Veterinary Pharmacology and Toxicology 2.0

Course unit organization
Period First semester
Year 3rd Year
Teaching method frontal

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Laboratory 1.0 16 9.0 No turn
Lecture 5.0 40 85.0 No turn

Calendar
Start of activities 01/10/2018
End of activities 18/01/2019

Examination board
Board From To Members of the board
1 METODICHE ANALITICHE PER LA QUALITA' E LA SICUREZZA DELLE PRODUZIONI AGRO-ALIMENTARI 2018-2019 01/10/2018 30/11/2019 MASI ANTONIO (Presidente)
PAULETTO MARIANNA (Membro Effettivo)
CARLETTI PAOLO (Supplente)

Syllabus
Prerequisites: Students must possess knowledge of chemistry, biochemistry, biology and physiology
Target skills and knowledge: Students will acquire knowledge of the main technologies in agri-food sciences, for qualitative and quantitative identification of nutrients and potentially toxic residues of food contaminants, in order to ensure safety, quality, healthiness, tipicality and origin of agri-food products.
Examination methods: Interview on the course contents and written test, consisting of multiple choice quiz. The final mark is given by the weighted average of the marks obtained for the two modules.
Assessment criteria: The student is expected to be able to arrange a plan for a proper set of analyses for the identification and quantification of a given analyte in different samples.
Course unit contents: The concept of quality applied to the agri-food products will be outlined. The main characteristics of an analytical method and validation procedures will be discussed. Following the description of sampling techniques, different procedures for extraction and separation from biological matrices, will be described, as a function of the chemico-physical characteristics of the analytes. Special attention will be given to the main innovations in separation technologies (liquid/liquid, Solid Phase Extraction - SPE, "Quick, Easy, Cheap, Effective, Rugged e Safe" -QuEChERS protocols).
Teaching will focus on molecules that can usually be found in plant and animal tissues, such as nutrients, essential elements, antioxidants, flavonoids, polyunsaturated fatty acids and vitamins, as well as other accidental contaminants as heavy metals, mycotoxins, carcinogenics, dioxins, pesticides and veterinary drugs (case studies).
Description of identification protocols for organic molecules (nutrients and/or contaminants) will include novel techniques in analytical chromatography and advances in detectors, ranging from UV to mass spectrometry; and in the field of essential or toxic elements, innovations in different fields, from atomic adsorption to ICP (Inductively coupled plasma mass spectrometry).
Finally, the description of Agencies involved in the assessment of Food Quality will be provided, together with a description of the National Surveillance Plans that are issued yearly by the Ministry of Health.
Planned learning activities and teaching methods: Practical activities in laboratory are foreseen, accounting to 16h (1 CFU), which include visit to research laboratories in Agripolis, to show the currently adopted techniques for sample treatment (homogenisation, sonication, extraction, centrifugation, filtration), spectrophotometers, liquid and gas-chromatography LC and GC, ICP - ion coupled plasma spectrometry, mass spectrometers (triple quadrupole and ion trap)
Additional notes about suggested reading: textbooks; powerpoint slides; scientific papers; material available through the Moodle platform
Textbooks (and optional supplementary readings)
  • Nebbia, Carlo, Residui di farmaci e contaminanti ambientali nelle produzioni animalia cura di Carlo Nebbia. Napoli: EdiSES, --. Cerca nel catalogo
  • De_Marco, Carlo; Cini, Chiara, Principi di metodologia biochimicaCarlo De Marco, Chiara Cini. Padova: Piccin, 2009. Cerca nel catalogo
  • Wang, Perry G.; Vitha, Mark F., High Throughput Analysis for Food Safety. Wiley: --, 2014. Cerca nel catalogo

Innovative teaching methods: Teaching and learning strategies
  • Lecturing
  • Laboratory
  • Working in group

Innovative teaching methods: Software or applications used
  • Moodle (files, quizzes, workshops, ...)

Sustainable Development Goals (SDGs)
Zero Hunger Good Health and Well-Being