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Facoltā di Scienze Agrarie e Alimentari Universitā degli Studi di Milano
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Quality and safety of biotechnological food
Code: G610K-
Teacher:  Luciano Piergiovanni
Year: 
Term: 
CFU: 
CFU subdivision: Lectures: 6
Basic aims:  The aim of the course is to provide the fundaments of quality, in traditioanl and biotechnological food (example GMOs).
Acquired skills:  Means to plan and evaluate OGM food quality will be learned as well as the procedures needed to edit release query and OGM.
Course contents:  Introduction to the course. Definitions of GMOs, GM food, GMO free and no GMO. Risks and benefits of GM foods. Quality of food. Systems of quality management. System and product certification. The certification of no GMOs and the management of cross contamination. Standardization bodies and certification programs. Elements of HACCP. Risk assessment and management. The quality of the food. Sensory analysis and shelf life of food.. The risk of allergies from GM foods. Role of the European Food Safety Authority. Applications for authorization, according to European regulations. Functional foods and edible vaccines as examples of third-generation GM foods
Program:  Introduction to the course Definitions of OGM, and GM, OGM free, no OGM foods. Risks and benefits of GM foods. Food quality and role of food technology. The concept of quality in general and with
reference to genetically modified foods: definitions and models.
The systems for quality management. Certification of systems and products. The NO OGM certification and the management of cross contaminations. The standardization and certification bodies. The
Quality Function Deployment (theory and practice). An outline of HACCP and risk assessment and management. The quality of foods in practice: significance of sensory analysis and shelf life;
the functional foods and the edible vaccines as examples of GM foods of the third generation. Food (and feed) safety Hazards and risks of GM foods. The risk analysis (risk assessment, management, and communication) with an outline of food allergy
risk. Role of the European Food Safety Authority. The requests of authorisation, the labelling, and the traceability of GM foods and derived products following the late European regulations
Prerequisites:  Common basic science knowledges from undergraduate
studies, are sufficient
Preparatory instructions:  No one
Learning materials:  Power Point presentations available from ARIEL web site.
Internet
resources will be availbale for the students during classes.
Copies
of reulations form EFSA are available for consultation
Other info:  Oral examination to be fixed by appointment
DOWNLOAD
Program of Quality and safety of biotechnological food (pdf version)
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