Analysis of Food of Animal Origin for Food Safety Purposes

The goal of the course "Analysis of Foods of Animal Origin for Food Safety" is to ensure that students learn about the chemical analyses that are required to ascertain a food's safety and authenticity.

1. Knowledge and understanding: By the end of the course, the student should demonstrate mastery of the main analytical methodologies necessary to ensure the authenticity and safety of a food product, distinguishing between compositional and residual techniques.
2. Ability to apply knowledge and understanding: The student must demonstrate an understanding of precision, accuracy, and the uncertainty associated with an analytical determination. In addition, the student should possess the knowledge and skills that enable them to consciously choose the most appropriate analytical method for a specific determination. The student should also be able to safely use laboratory equipment and move within a laboratory setting competently.
3. Critical thinking and judgment: The student should demonstrate the ability to critically argue the concepts acquired, through targeted exercises that guide them in evaluating and selecting the most suitable analytical plans to solve specific problems.
4. Ability to communicate what has been learned: The student should demonstrate the ability to use appropriate scientific terminology, particularly with regard to units of measurement, laboratory equipment, and advanced analytical tools. Practical activities will aim to enhance the student's ability to express themselves correctly and discuss with scientific rigor in a collaborative context.
5. Ability to continue studying independently throughout life: The student should demonstrate the ability to use the knowledge acquired to face new analytical challenges related to the verification of food authenticity and safety, utilizing reliable sources and maintaining a structured and well-organized approach.