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  • Food toxicology - Prof. Monia Perugini - a.a. 2017/2018

    Dr. Monia Perugini is researcher in Veterinary Pharmacology and Toxicology (ssd VET07).
    She has achieved the PhD degree on Veterinary Pharmacology and Toxicology at the Naples University in 2004.
    The teaching activities of M. Perugini are closely related to the research ones that are focused on the study of contaminants and pollutants in food and in the environment.
    The presence of pollutants in food was evaluated both as contamination from the environment and as consequence of food technologies like smoking process or packaging.
    She published in numerous national and international journals and/or presented in conferences.
     

    INFO ABOUT THE COURSE


    OBJECTIVES OF THE COURSE

    • Knowledge and understanding: Student will learn based on the more recent knowledge the fundamentals of the toxicology and above all the risk assessment for the main toxic compounds present in food. In particular the main interest will be focus on the kinds of food contaminants. The student will develop a critical approach on the presence of these natural/chemical compounds in the food chain and will be able to understand their toxic effects for human health. The teaching approach is interdisciplinary and transversal while specific food applications will be presented as case studies. The student will increase its technical language and its communication skills presenting the results of its research.
    • Applying knowledge and understanding: Students will be encouraged to apply knowledge about the toxicological risk assessment to understand the critical aspects of the presence of residues in food. Moreover, students will be trained to face and solve problems by using a multidisciplinary approach. The students should be able to define the way of food contamination and the effects of these natural or synthetic compounds.
    • Making judgements: Students should be able to demonstrate an understanding of the principles of the toxicology and of the main risks due to the presence of contaminants in food.
    • Communication: Students should be able to acquire the technical language and to increase main personal communication skills required for their professional career as well as to interact with other professionals.
    • Learning skills: Students will be encouraged to use a scientific approach in the toxicological evaluations in order to develop problem solving abilities.
      The course involves a series of activities aimed to upgrade learning skills and develop an effective learning method. In addition, laboratory activities will focus on the methods for pollutants determination in food in order to know the main techniques of detection and quantification. The teaching approach has the aim, eventually, to develop in the students a scientific approach to be applied in the professional career.



    PREREQUISITE AND PREPARATORY
    • Prerequisite: none
    • Preparatory: none

    DUBLIN DESCRIPTORS FOR UNIT


    UNIT 1: General concepts of toxicology and food safety

    • Knowledge and understanding: Student will learn the fundamentals of the toxicology and the risk assessment for the main toxic compounds present in food.
    • Applying knowledge and understanding: Students will be trained to face and solve problems by using a multidisciplinary approach. The students should be able to define the way of food contamination and the toxicological effects of these contaminants/pollutants.
    • Making judgements: Students should be able to demonstrate an understanding of the general principles of the toxicology and of the main risks due to the presence of contaminants in food.
    • Communication: Students should be able to acquire the technical language..
    • Learning skills: Students will be encouraged to use a scientific approach in the toxicological evaluations in order to develop problem solving abilities.


    UNIT 2: Pesticide residues, naturally occuring toxins and food additives
    • Knowledge and understanding: Student will learn the toxicological characteristic of the main toxic compounds present in food. The student will develop a critical approach on the presence of these natural/chemical compounds in the food chain and will be able to understand their toxic effects for human health.
    • Applying knowledge and understanding: Students will be encouraged to understand the critical aspects of the presence of residues in food. The students should be able to define the way of food contamination and the effects of these natural or synthetic compounds.
    • Making judgements: Students should be able to demonstrate an understanding of the main risks due to the presence of contaminants in food.
    • Communication: The teaching approach is interdisciplinary and transversal while specific food applications will be presented as case studies. The student will increase its technical language and its communication skills presenting the results of its research.
    • Learning skills: The course involves a series of activities aimed to upgrade learning skills and develop an effective learning method. In addition, laboratory activities will focus on the methods for pollutants determination in food in order to know the main techniques of detection and quantification.

    WEEKLY LESSONS


      COURSE BOOKS


      Principles of food toxicology, second edition Tõnu Püssa Ed: CRC Press

      • Author: Tonu Pussa
      • Edition: CRC press

      RESEARCH MATERIAL



      FINAL EXAM


      FINAL EXAM

      • Reference unit: 1, 2
      • Date: not yet defined
      • Type of test:

      EVALUATION
      The final oral examination involves a ppt presentation on one of more relevant topic. In particular it will be evaluated the technical and scientific knowledge and skills as well as the improvement of a professional and technical language. All oral presentations will be in English language

    • Planning

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