|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 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.
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.
- 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.
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)||4DL|