|Teaching method||Contact hours|
|Course coordinator(s)||prof. dr. ir. IMCM Rietjens|
|Lecturer(s)||prof. dr. ir. IMCM Rietjens|
Language of instruction:
Assumed knowledge on:
TOX-20303 General Toxicology; CBI-20306 Cell Biology and Health or FHM-22806 Food Hazards.
Thesis Toxicology, Internship Toxicology.
Lectures involve all aspects of food toxicology including topics such as natural toxins in animals and plants, additives, functional ingredients (functional foods), plant food supplements, nanotoxicology, cancer modulating substances, mycotoxins, drinking water, and different groups of contaminants such as pesticides, persistent organic pollutants (POP's), metals, and animal drug residues. In addition, the role of genetic polymorphisms, gender and lifestyle factors on the sensitivity of humans to toxic compounds, and biomarkers to assess these effects are included. In discussion groups a risk assessment is carried out for a food ingredient or contaminant. In the practical course in vitro experiments that are typical for food toxicological research are performed.
After successful completion of this course students are expected to:
- know the most relevant terms and methods in food toxicological research;
- know the main sources and types of foodborne toxicants and the mechanisms and modes of action underlying the adverse effects of these compounds;
- understand the basic principles of the risk assessment of food ingredients and contaminants;
- be able to perform practical experiments in a comprehensive way;
- be able to analyse and critically discuss the results of practical experiments and report (written);
- be able to assess the human risks for a food ingredient or contaminant in a written and poster presentation.
- working lectures;
Written examination plus report.