|Teaching method||Contact hours|
|Course coordinator(s)||prof. dr. ir. IMCM Rietjens|
|Lecturer(s)||prof. dr. ir. IMCM Rietjens|
|Examiner(s)||prof. dr. ir. IMCM Rietjens|
Language of instruction:
This course will provide an overview of the basic unavoidable chemicals in food that require toxicity data to support their safe use. This includes compounds like contaminants including persistent organic pollutants and heavy metals, natural toxins like mycotoxins and phytotoxins, and products from heating of food. Unavoidable chemicals in food may include genotoxic carcinogens for which the risk assessment has to be performed in a specific way. The course will explain how a risk assessment can be performed for the different type of unavoidable chemicals in food.
After successful completion of this course students are expected to be able to:
- understand the difference between avoidable and unavoidable chemicals of concern in food;
- the type of unavoidable chemicals that are relevant to consider;
- perform their own risk and safety assessment on unavoidable chemicals in food;
- perform risk assessment for both non genotoxic and genotoxic carcinogens.
- knowledge clips to explain the basic principles;
- distance tutorials on exercises related to risk and safety assessment of unavoidable chemicals in food and use of the relevant models;
- distance e-learning materials: both simple and complex further examples related to risk and safety assessment of unavoidable chemicals in food and use of the relevant models.
The final grade is based on a remote proctored written theory exam with open questions.
Reading material will be provided in Brightspace.
|Restricted Optional for:||MFT||Food Technology||MSc||K: Food Technology (Distance Learning)||6DL|