-Introduction to food chemistry.
-The nutritional value of foods. Eating behavior guidelines.
-The main constituents of foods (macro and micronutrients): Knowledge of some "basic" foods used as such and as raw materials. Examples of foods of vegetal and animal origin: the composition, the general methods of production and the criteria for evaluating their quality and compliance in terms of the law.
-The secondary constituents of foods: food additives, contaminants in foods, etc.
-Nutritional recommendations and safety levels: RDA, LARN, calculation of calorie needs.
-The main food production and preservation techniques.
-Nutrient modifications induced by manufacturing processes.
-The main issues related to food safety (HACCP).
-Food quality and labelling.
-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 drinks and foods using ICP-AES.