TOX-30306 Food Toxicology

Course

Credits 6.00

Teaching methodContact hours
Lecture24
Tutorial20
Practical44
Course coordinator(s)prof. dr. ir. IMCM Rietjens
Lecturer(s)dr. N (Nico) van den Brink
dr. J (Jochem) Louisse
dr. R (Ron) Hoogenboom
L de Haan
dr. ir. H Bouwmeester
prof. dr. ir. IMCM Rietjens

Language of instruction:

English

Assumed knowledge on:

TOX-20303 General Toxicology; CBI-20306 Cell Biology and Health or FHM-22806 Food Hazards.

Continuation courses:

Thesis Toxicology, Internship Toxicology.

Contents:

Lectures on many important aspects of food toxicology including topics such as food additives, natural toxins in food from animal or plant origin, food supplements, nanomaterials, carcinogens in food and cancer modulating substances, 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 is 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.

Learning outcomes:

After successful completion of this course students are expected to be able to :
- understand the most relevant terms and methods in food toxicology;
- understand 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;
- perform practical experiments in a comprehensive way;
- analyse and critically discuss the results of practical experiments and report (written);
- assess the human risks for a food ingredient or contaminant and present it in an oral (pitch) presentation.

Activities:

- lectures;
- lectures and working groups on risk assessment;
- practicals.

Examination:

Written examination, report on practicals, pitch presentation on risk assessment. Presence is obligatory for the practical course and the risk assessment presentations, and is strongly recommended for the lectures and risk assessment sessions. The written exam consists of open and closed questions.  Assessment strategy: The final mark is based on a written exam (60%), the risk assessment pitch (20%) and the practical report (20%). The mark for the written exam should at least be 5.5. 

ProgrammePhaseSpecializationPeriod
Compulsory for: MFSFood SafetyMScA: Applied Food Safety4WD
Restricted Optional for: MMLMolecular Life SciencesMScB: Biological Chemistry4WD
MMLMolecular Life SciencesMScA: Biomedical Research4WD
MNHNutrition and HealthMScC: Molecular Nutrition and Toxicology4WD
MNHNutrition and HealthMScB: Nutritional Physiology and Health Status4WD
MNHNutrition and HealthMScA: Nutritional and Public Health Epidemiology4WD
MNHNutrition and HealthMScF: Food Digestion and Health4WD