Food Toxiciology (Graduate Study of Food Safety Management )

Course Description

COURSE CONTENT

• the history of toxicology
• toxicology as the scientific discipline, terminology and classification of toxic substances
• occupational and environmental health hazards
• quantitative aspects of toxicity
• determination of toxicants and toxic effects
• toxicity tests; alternative toxicity tests
• cellular and molecular mechanisms of toxic action
• cellular macromolecules as target sites for xenobiotics
• mutations
• genotoxicology
• GMOs
• biotransformation of xenobiotics
• distribution and accumulation of toxic compounds in the body
• elimination of toxic compounds
• toxicodynamics
• pesticides and impact of processing on pesticide residues in food
• heavy metals and impact of processing on metal content in food
• process-induced food toxicants

LEARNING OUTCOMES

• explain basic principles in toxicology
• define and describe the effects of toxic substances at the molecular and cellular level
• explain quantitative aspects of toxicity with special reference to the dose–response relationship of toxic substances
• calculate basic toxicological and pharmacokinetic parameters
• identify and classify toxins and toxicants that may be present in food, as well as toxicants that may be formed during food processing, explain mechanisms of their toxic action and conclude on their possible adverse effects on human health
• describe and explain biochemical mechanisms of toxicity, cytotoxicity and genotoxicity of the most common food contaminants
• explain animal toxicity tests
• propose and apply relevant alternative method for the evaluation of toxic effects of selected xenobiotics
• identify factors that can affect the safety and quality of food from a toxicological point of view
• describe the risk assessment and toxic substances control acts