Argomenti dell'insegnamento
The course gives a general overview of scientific contents, but is also designed for acquiring professional skills and knowledge on the following educational objectives: · Principle, parameter optimization and basic applications of innovative sample preparation techniques: supercritical fluid extraction (SFE), pressurized liquid extraction (PLE), microwave assisted extraction (MAE), membrane-based extraction, solid phase extraction (SPE), solid phase micro extraction (SPME), stir bar sorptive extraction (SBSE), headspace sorptive extraction (HSSE), headspace tecniques, purge and trap. · Principle, advantages and application of hyphenated, multidimensional chromatographic techniques: coupled LC-LC and LC-LC-GC, LC-GC and GCxGC. · Chemical properties, origin, toxicity, distribution and analytical determination of the main organic contaminants in foods: PAHs, PCBs, dioxins, mineral oils, mycotoxins and residues of pesticides, antibiotics, anabolizing substances, and hormones.

Obiettivi formativi
· Knowledge and understanding of principles and basic applications of advanced sample preparation techniques and coupled chromatographic techniques for the analysis of trace contaminants in food. · Knowledge and understanding of main classes of organic contaminants in food (focusing on toxicity aspects, European legislation, and analytical techniques for their determination). · Acquire the skills to select and apply proper sample preparation methods and to understand and communicate health risks due to the presence of food contaminants · Acquire appropriate terminology and learning skills

Modalità d'esame
Written examination to ascertain the achievement of the expected learning outcomes

Criteri di valutazione
Clarity of answers, mastery of language (also with respect to teaching language), ability to establish relationships between topics