TOX-30306 Food Toxicology
Vak
Studiepunten 6.00
Onderwijstype | Contacturen |
Lectures | 24 |
Practical intensively supervised | 44 |
Tutorial | 20 |
Self-study |
Course coordinator(s) | dr. ir. A Punt |
Lecturer(s) | dr. ir. A Punt |
prof. dr. ir. IMCM Rietjens | |
Examiner(s) | dr. ir. A Punt |
Language of instruction:
English
Assumed knowledge on:
TOX-20303, CBI-20306 or FHM-22806
Continuation courses:
Thesis Toxicology, Internship Toxicology
Contents:
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 to use of functional ingredients (functional foods). Attention is paid to 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. In discussion groups attention is paid on risk assessment of natural compounds and additives and contaminants that can occur in food items.
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:
-know the most relevant terms and methods in food toxicological research;
-know 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;
-be able to perform practical experiments in a comprehensive way;
-be able to analyze and critically discuss the results of practical experiments and report (written) ;
-be able to assess the human risks for a food ingredient or contaminant in a written and oral presentation.
Activities:
Lectures, working lectures and practicals.
Examination:
Written examination plus report.
Opleiding | Fase | Specialisatie | Periode | ||
---|---|---|---|---|---|
Verplicht voor: | MFS | Food Safety | MSc | A: Applied Food Safety | 4WD |
Keuze voor: | MML | Molecular Life Sciences | MSc | A: Biomedical Research | 4WD |
MNH | Nutrition and Health | MSc | A: Epidemiology and Public Health | 4WD | |
MNH | Nutrition and Health | MSc | B: Nutritional Physiology and Health Status | 4WD | |
MNH | Nutrition and Health | MSc | C: Molecular Nutrition and Toxicology | 4WD |