TOX-30306 Food Toxicology

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Studiepunten 6.00

OnderwijstypeContacturen
Lectures24
Practical intensively supervised44
Tutorial20
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.

OpleidingFaseSpecialisatiePeriode
Verplicht voor: MFSFood SafetyMScA: Applied Food Safety4WD
Keuze voor: MMLMolecular Life SciencesMScA: Biomedical Research4WD
MNHNutrition and HealthMScA: Epidemiology and Public Health4WD
MNHNutrition and HealthMScB: Nutritional Physiology and Health Status4WD
MNHNutrition and HealthMScC: Molecular Nutrition and Toxicology4WD