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”.