The food production is constantly expanding and a comprehensive quality control system is required to: monitor each step of the chain, from production to retail; ensure environmental and human safety; improve consumer’s health and confidence. Vegetables, such as tomatoes and apples, are worldwide diffused foodstuffs, whose nutritional importance is related to their contents of a variety of antioxidants, like carotenoids, polyphenols, and vitamins. However, they belong to a food category extremely exposed to safety risks related to the presence of chemical residuals, like pesticides, and microbial contaminants (bacteria and fungi). A major effort involves developing analytical protocols to maximize metabolome coverage and identify (potentially) harmful compounds from sanitary and production treatments. In this context, advanced analytical methods are presented for the identification and characterization of chemical-biological hazards, pesticides, and metabolites by means of HPLC-MS/MS, HRMS, and ICP-MS for food safety and genuineness.
27/02/2024
When: 27/02/2024, 10:00-12:00
Where: Aula C(CU018 E01PTEL029)