-Introduction to food chemistry.
- The nutritional value of food. Eating behavior guidelines.
-The main constituents of food (macro and micronutrients): Knowledge of some "basic" foods used as such and as raw materials. Examples of foods of plant and animal origin: composition, general methods of obtaining and criteria for assessing quality and compliance.
- Secondary constituents of food: food additives, contaminants in food, etc.
- Nutritional recommendations and safety levels: RDA, LARN, calculation of caloric needs.
-The main techniques of food production and conservation.
-The modifications of the nutrients induced by the manufacturing processes.
-The main problems related to food safety (HACCP).
-Quality and food labeling.
-Analysis of mineral waters, wine oils.
-Materials in contact with food: determination of formaldehyde by spectrophotometry, determination of BHT by HPLC.
-Analysis of drug residues. Heavy metal analysis. Determination of contaminants by HRGC and / or HPLC (pesticides, polychlorinated biphenyls, polychlorinated dibenzodioxins, etc ...).
-Determination of heavy metals in beverages and food by ICP-AES.