Biotic and Xenobiotic Contaminants in Food Matrices

The course aims to provide students with knowledge on key topics relevant to understanding and addressing various issues related to food safety. It aims to illustrate the problems arising from the contamination of plant products and commodities by arthropods, rodents, and other animals, as well as phytopathogenic fungi and bacteria, with particular focus on contamination caused by mycotoxins and xenobiotics. It will also analyse EU legislation on the presence of harmful biotic and abiotic residues, monitoring techniques and analytical methods for their detection.
Practical activities will be structured to apply, through practical examples, concepts related to the presence and determination of biotic contaminants in food matrices and production environments.

At the end of the course, students will be able to acquire knowledge of the theoretical basis of acceptable residue determination in food, including concepts of toxicology and toxicological risk management. They will understand the biological and chemical characteristics of major mycotoxigenic fungi and contaminant mycotoxins, with particular focus on their origin, production, and impact on human health. Additionally, they will deepen their understanding of the causes and origins of food contamination due to pests and the techniques for preventing it along the food supply chain.
Students will also gain knowledge of the chemical components of plant protection products, their degradation, and the origin of residues in food. They will comprehend the main analytical approaches for determining xenobiotic substances and the regulatory framework related to food safety.
Based on the knowledge acquired, students will be able to identify and assess the risks associated with the presence of pesticide residues, mycotoxins, and contaminants in food; use research tools to determine the regulations and acceptable limits of contaminants in food matrices; develop a critical approach to evaluating the toxicological and microbiological risks associated with contaminants and pests in food; and interpret the results of chemical and microbiological analyses to make informed judgments about regulatory compliance and food safety.
Students will also be able to communicate clearly and professionally the results of analyses, risk assessments, and contamination management strategies to both specialist and non-specialist audiences. Additionally, they will develop the ability to independently learn new methodologies for analysis and monitoring in the field of food safety.