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master degree course in FOOD SAFETY AND CONTROL

Course year 1
Teaching units Unit Unico
To be chosen by the student (lesson)
  • TAF: Optional subjects SSD: AGR/15 CFU: 4
Teachers: Patrizia FAVA
Exam type written
Evaluation final vote
Teaching language Italiano
Contents download pdf download


Patrizia FAVA


Arrange to supply the basic knowledge regarding food Main risks in the history, principles and general toxicology studies.
General criteria for the approval of additives, antimicrobials, thickeners, etc. for food use.
Some topics will be treated in monographic form during the course, providing the key regulations in force.
As the ultimate goal for the students will achieve a range of investigation being able to manage and assume for corrective action.

Admission requirements


Course contents

The credits for each activity of the program, which may vary according to the learning time of the students, will be structured as followsCFU 1.0 (8 hours)
Definition of food risk. RASFF and alerts. Sources of information
Toxicology: mechanism of toxic substances; toxic synergy. Toxicological studies: general principles. Concept of dose. Definition of toxicity: acute, sub-acute, chronic. Dose-effect correlation. No-effect dose (NOAEL, NOEL, safety factor (SF), regional dose (ADI), tolerance level (LT), safety margin (SM).
CFU 1.0 (8 hours)
Food suitability of food materials and containers. Theory, legislative references, measurement and prediction methods. Case studies (plasticisers, bisphenoloA, mineral oils, recycled plastic materials)
CFU 1.25 (10 hours)
General criteria for approval of additives. Requirements and importance of additives. Antimicrobials and preservatives. Antioxidants. Stabilizers. Thickeners and Gelling Agents. Emulsifiers. Acidity regulators. Dyes, Sweeteners. Case studies: nitrates and nitrites, caramel dye
CFU 0.25 (2 hours)
Mycotoxins. Mechanisms of formation, toxicology, mitigation
Neoformation compounds from technological process: acrylamide
CFU 0.50 (4 hours)
Sanitization in the food industry. Cleansing phases; detergents, surfactants, water and temperature. Disinfection: definition of disinfectant; classes of disinfectants; uses and problems; CIP plants

Teaching methods

The teaching is delivered through face-to-face lectures that are carried out with the aid of audiovisual means (Power Point presentations, viewing of videos on the processes). The course is delivered in Italian

Assessment methods

The verification of the acquired knowledge is carried out through a written test lasting 2 hours, with 3 open questions on topics covered in class; a maximum of 10 points will be awarded to each of the questions. The final grade will derive from the sum of the scores obtained in the three questions ed expressed in thirtieths The exams take place over the course of the academic calendar and for each session students must register using the ESSE3 platform. There are no intermediate tests

Learning outcomes

1. Knowledge and undestanding
Through lectures the students acquire the knowledge that enable them to understand the toxicology related to food and identifying potential sources of food contamination.

2. Ability to apply knowledge and understanding
The knowledge learned can bring students to understand the importance of the risks related to toxicology and make them able to formulate, gather information and produce documents relevant to the prevention and control.

3. Making judgments
Through the knowledge learned during the course, students will be able to evaluate the sources of information and independently select sources and be able to develop a personal judgment.

4. Communication skills
Students will be able to compare their knowledge with colleagues in the field of waste and contaminated food both verbal and written form.

5. Learning skills
The activities described allow you to gain the knowledge and methodological tools necessary to be able to independently provide an appropriate update in the future.


Testi di riferimento
- Melis, M. "Additivi e tossici negli alimenti", LibreriaUniversitaria (presente nella Biblioteca di Reggio Emilia)
- Appunti del corso
Testi consigliati per approfondimenti (a disposizione presso il docente)
- Bonaga, G. "Componenti non nutritivi degli alimenti, Editrice Compositori, Bologna