Analisi e caratterizzazione di Alimenti e Ambiente Line of research Development of methods of analysis for the determination of some parameters in food and ambiante. For food, the presence of foreign substances and genuineness was identified. Foods according to place of origin were to be characterized. For the environment, they were considered quality parameters for the abatement of harmful substances. For food, (not reported characterization and comparison between cocoa and chocolate) oligoelements in wheat (n.1), presence of antibiotics (n.2). For environment antidotes (n.3 and 4), use of H2S in swimming pools (n.5) and embedding of Pb in expanded clay (n.6). Staff Supervisor: Maria Rosa FestaDepartment staff: Lorella Gentile Publications Determination of oligoelements in wheat.Polarographic study on the presence of antibiotics in food.Scenedesmus dimorphus (Turpin) Kutzing growth digestate from biogas plant in outdoor bag photobioreactorsProperties of dihydroasparagusic acid and its use as antidote versus mercury(II)Hydrogen sulfide in thermal spring waters and its action on human origin bacteria.Metal inclusion in expanded clays Theme and ERC Theme: Life-Sciences chemistryERC: LS9_6 Food sciencesPE4_5 Analytical chemistryPE4_18 Environment chemistry Traineeship offer Area di ricerca: Analytical chemistryAvailability: one positionCourse of study (advised): ChemistryNotes: numero massimo esami da sostenere 2