Determination of contaminants: theory and applications, Prof. Lara Manyes i Font, Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine. Universitat de València (Spain)

This course addresses controlling food contamination, both due to its consequences upon human health as well as the economic losses that it may cost the food industry. Reducing losses from food contamination is a worldwide priority today, and this contamination can have both a microbial as well as chemical origin. It will have a 8-hours duration, 2-hours per day during a week. The first lesson will cover concepts and classification according to the European Food Safety Authority (EFSA). Moreover, the rapid alert system for feed and food (RASFF) will be explained. The course will continue describing food analysis: aims, types, sampling, sample preparation and analysis. The third lesson title is “Omics in food quality and safety”. The last day talk will be “Functional ingredients and mycotoxins”.


© Università degli Studi di Roma "La Sapienza" - Piazzale Aldo Moro 5, 00185 Roma