Course Unit Page
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Teacher Fabio Vivarelli
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Learning modules Fabio Vivarelli (Modulo 1)
Fabio Vivarelli (Modulo 2)
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Credits 3
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SSD BIO/14
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Teaching Mode Traditional lectures (Modulo 1)
Traditional lectures (Modulo 2)
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Language English
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Campus of Bologna
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Degree Programme Second cycle degree programme (LM) in Food Safety and Food Risk Management (cod. 9140)
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Course Timetable from Sep 20, 2021 to Dec 13, 2021
Course Timetable from Dec 10, 2021 to Dec 23, 2021
SDGs
This teaching activity contributes to the achievement of the Sustainable Development Goals of the UN 2030 Agenda.
Academic Year 2021/2022
Learning outcomes
After attending the course, students will have acquired the basic knowledge on the principles and the methods for risk evaluation in human population exposed to toxic compounds in food. The main sources of chemical contaminants in food and their health implications will be addressed. Students will be also addressed to use the risk analysis framework promulgated by international food safety authorities in controlling food safety.
Course contents
General introduction to the course.
Introduction to toxicological studies and food toxicology.
Dose-response assessment and safety limits.
Natural toxins in food.
Pesticides residues and heavy metals.
Food supplements and functional foods: focus on toxicological concerns.
Food processing and food-borne carcinogens.
Food poisoning, food-borne illness and HACCP principles.
Genetically Modified Organism.
Food safety risk analysis: focus on risk management, risk assessment and risk communication.
Readings/Bibliography
Notes of lectures; scientific publications, case reports.
Students can refer to:
Casarett and Doull's Toxicology: The Basic Science of Poisons, by Curtis D. Klaassen, Mc Graw Hill ed, 9th edition.
Casarett & Doull's Essentials of Toxicology, Curtis D. Klaassen, John B. III Watkins, McGraw-Hill Professional, 2015.
Teaching methods
Frontal lectures.
Assessment methods
This course is part of the integrated subject "Risk Assessment of Food Products to Human Health.” which also includes "Innovative approach for risk assessment in microbiome food value chain". Final grading of the entire integrated course is calculated as an average of the scores obtained in the two courses.
Teaching tools
projector, computer
Office hours
See the website of Fabio Vivarelli
Alumni