TOX-35403 Food Toxicology - Toxicity and risk assessment of avoidable chemicals in food (online)

Course

Credits 3.00

Teaching methodContact hours
Knowledge clip0
Tutorial0
E-learning material0
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:

English

Contents:

This course will provide an overview of the basic avoidable chemicals in food that require toxicity data to support their safe use. This includes compounds like food additives, pesticides, flavours, veterinary medicines, nanomaterials, food supplements and compounds from packaging materials. The course will also explain how, based on this information a risk assessment can be performed for these avoidable chemicals in food.

Learning outcomes:

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;
- understand the type of avoidable chemicals that are relevant to consider;
- perform their own risk and safety assessment on avoidable chemicals in food.

Activities:

- knowledge clips to explain the basic principles;
- distance tutorials on exercises related to risk and safety assessment of avoidable 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 avoidable chemicals in food and use of the relevant models.

Examination:

The final grade is based on a remote proctored written theory exam with open questions.

Literature:

Reading material will be provided in Brightspace.

ProgrammePhaseSpecializationPeriod
Restricted Optional for: MFTFood TechnologyMScK: Food Technology (Distance Learning)4DL