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Food Toxicology
Course Description
Food toxicology is the study of the nature, properties, effects, and
detection of toxic substances in food or food animal feed and their disease manifestation in humans. This course will provide a general review of toxicology related to food and the human food chain.
Objectives:
Fundamental concepts will be covered including:
- Dose‐response relationships, absorption of toxicants, - Distribution and storage of toxicants, biotransformation and - Elimination of toxicants, target organ toxicity, teratogenesis, - Mutagenesis, carcinogenesis, food allergy, and risk -assessment. The course will examine chemicals of food - Interest, such as food additives, natural products, mycotoxins, and pesticides, and how they are tested and regulated. -We will critically review case studies and special topics
learning Outcomes:
Upon successful completion of this course, students will
1. be able to demonstrate a fundamental knowledge of processes and
endpoints in the human body associated with exposure to toxic agents in the human food chain; 2. be able to demonstrate a fundamental knowledge of risk assessment and food safety as it is applied to toxic agents in the human food chain; 3. acquire mastery with the major issues, concepts, and subject areas in food toxicology; 4. acquire mastery of sourcing and synthesizing information in aspects of Food Chemistry, Toxicology and Microbiology as it applies to chemical food safety and food toxicology; 5. be able to demonstrate sufficient knowledge about the occurrence and significance of major food-borne toxicants and be able to apply that knowledge for advanced analysis in the context of the food system, regulatory science, and public communication.
Course contents:
1. Introduction to food toxicology
2. Toxicity testing and risk assessment 3. Environmental contaminants and drug residues in food 4. Pesticide residues in food 5. Absorption, distribution, and Elimination of Toxicants 6. Teratogenesis, Mutagenesis, and Carcinogenesis 7. Mid-term exam 8. Food allergies and sensitivities 9. Food Intolerance and Metabolic Disorders 10.Food Additive Safety Assessment 11.Analysis of toxicants in Food Products