|Teaching method||Contact hours|
|Practical intensively supervised||44|
|Course coordinator(s)||dr. ir. A Punt|
|Lecturer(s)||dr. ir. A Punt|
|prof. dr. AJ Murk|
|prof. dr. RA Woutersen|
|prof. dr. ir. IMCM Rietjens|
|Examiner(s)||dr. ir. A Punt|
|prof. dr. ir. IMCM Rietjens|
Language of instruction:
Assumed knowledge on:
TOX-20303, CBI-20306 or FHM-22806
Thesis Toxicology, Internship Toxicology
Lectures involve all aspects of food toxicology, including all routes of contamination of the food chain, from drinking water till raw materials, preservation and processing, genetic modification, novel food toxicology, and use of functional ingredients (functional foods) . Attention is paid on natural toxins in food plants and animals, cancer modulating substances, mycotoxins, and all groups of contaminants such as pesticides, persistant organic pollutants (POP's), metals, packagings materials, hormones and animal drug residues. Also the role of genetic polymorphisms, gender, and lifestyle factors on the sensitivity of humans for toxic compounds, and biomarkers to assess these effects are included. Included are the effects of food on drugs efficacy and on biotransformation of xenobiotic compounds, the presence of psychotrophic compounds in food. In discussion groups attention is paid on risk assessment of natural compounds and additives and contaminants in different food items, and risk-benefit analysis for functional food ingredients and food supplements.
In the practical course important toxicological methods and several innovative toxicological approaches are demonstrated, and toxicological experiments are performed using in vitro methods.
At the end of this course a student is expected to be able to:
- describe the historical development of risks related to food consumption;
- obtain global understanding of, and explain in writing the occurrence of toxic compounds, and the routes of contamination of the food chain, and the mechanisms of toxic action of these compounds;
- describe the most important natural toxins in food plants and animals, and to be able to explain the role of natural toxins in nature;
- be aware of the regular presence of natural contaminants like bacterial toxins and mycotoxins, and of environmental and industrial contaminants and pesticides in the food chain, and to be able to understand and explain their mechanism of toxic action;
- be able to illustrate the presence of toxic substances in drinking water;
- understand and apply the principles of toxicological risk assessment, in particular with respect to risk-benefit analysis of functional foods, and risk assessment of genetically modified foods, enabling to explain the results of a risk assessment in an oral presentation and a written report.
Lectures, working lectures and practicals.
|Compulsory for:||MFS||Food Safety||MSc||4WD|
|Restricted Optional for:||MBI||Biology||MSc||A: Cell Biology||4WD|
|MML||Molecular Life Sciences||MSc||A: Biomedical Research||4WD|
|MNH||Nutrition and Health||MSc||C: Molecular Nutrition and Toxicology||4WD|
|MNH||Nutrition and Health||MSc||A: Epidemiology and Public Health||4WD|
|MNH||Nutrition and Health||MSc||B: Nutritional Physiology and Health Status||4WD|