Detection of Contaminants in Food Matrices: Methodological and Regulatory Aspects

The course is based on 48 frontal hours, covering topics related to the analysis of contaminants (chemical and biological) in food. Suitable analytical methods for quantifying the main contaminants will be described along with their regulatory aspects.
The topics covered will include:
- Description of the structure of protocols related to official analytical methods (such as AOAC and other reference organizations).
- Development of analytical approaches for quantifying contaminants in relation to different food matrices and relevant legislative aspects.
- Validation of analytical methods according to the most recent international guidelines.
- Selection of extraction and purification techniques from different matrices.
- Issues related to food that may be studied to support the actions of health protection agencies (such as ATS, NAS) in cases of seizure of food products due to suspected illicit activities or in situations concerning consumers' health.

Students will learn to select the analytical methods on the basis of the specific contaminant searched; the extraction strategies to be applied; to perform the validation of analytical methods; data elaboration to express the concentration of pollutants/toxic substances in food; drafting experimental protocols and analysis reports.
These skills will enable students to obtain the necessary knowledge to develop, and validate analytical approaches, both in the context of routine controls and in cases of complex problems requiring advanced techniques. Knowledge of official analytical methods, the concept of certification, and the application procedures of reference regulations will allow students to acquire valuable knowledge in different professional contexts.