Food Toxiciology (Graduate Study of Food Engineering )

Course Description

COURSE CONTENT

• The history of toxicology and the role of toxicology as scientific discipline
• Classification of toxic substances. Basic terms in toxicology
• Quantitative aspects of toxicity. In vivo and in vitro toxicity tests
• ADMET - Absorption, Distribution, Metabolism, Excretion and toxic effects of a toxicant
• Target sites of xenobiotic activity. Toxicodynamics
• Pesticides - residues in food and toxic effects
• Heavy metals in food and toxic effects
• Effects of processing on pesticide and heavy metal content of foods
• Thermally induced toxicants in food

LEARNING OUTCOMES

• explain the basic principles and toxicological aspects of food processing in order to ensure food quality
• evaluate (qualitatively and quantitatively) toxic effects, with particular emphasis on dose – response relationship of toxic substances and calculate basic toxicological and pharmacokinetic parameters
• identify, define and classify toxins and toxicants that may be present in food, as well as toxicants that may arise during the household food processing and in the food processing industry
• recognize the risk of environmental pollution, explain the mechanisms of xenobiotic-induced toxicity and report on potential adverse health effects for consumers
• explain animal toxicity tests, as well as physical, chemical and biological methods for food toxicants analysis
• select and apply alternative toxicity tests and interpret the results
• identify, describe and explain factors that can, from the toxicological point of view, affect safety and quality of food, as well as, improve existing methods of food processing
• describe the risk assessment and propose and revise toxic substances control acts