Food Toxicology
Lecture
Excercise/laboratory
2020,
Summer Semester
6
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Mo
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| Credits | 4 |
| Hours per week | 2 / 1 / 0 |
| Examination | C+Ex |
| Study Language | Czech |
| Level | [] |
| Guarantor |
prof. Ing. Jana Hajšlová, CSc. MUDr. Radim Šrám, DrSc. |
Summary
The objective of this course is to clarify the current strategies in toxicological assessment of health risks associated with dietary exposure to various hazardous chemicals that may occur in food chains such as environmental contaminants, natural toxins and other potentially toxic compounds originated during foods production and processing. In addition to explanation of basic concepts, attention is paid to concrete examples of risks assessment and communication in case of various global crises.
Syllabus
1. Food toxicology: introduction and definition of basic concepts.
2. Toxicological tests of contaminants under laboratory conditions.
3. Epidemiological studies, vulnerable groups of population.
4. Evaluation of risks associated with environmental pollution.
5. Toxic metals, persistent organic compounds.
6. Chemicals used in foods production (pesticides, veterinary drugs).
7. Contaminants transferred into food from contact materials.
8. Food additives (sweeteners, colourants, preservatives, antioxidants).
9. Mycotoxins and other microbial toxins.
10. Natural toxins of plant and animal origin.
11. ´Risk - benefit´ process in evaluation of residues and other chemicals occurring in foods.
12. Biotechnologies: novel foods and their safety.
13. Food supplements and ´natural medicines´.
14. Communication on consumers´ perception of risks associated with contaminants and food additives.
2. Toxicological tests of contaminants under laboratory conditions.
3. Epidemiological studies, vulnerable groups of population.
4. Evaluation of risks associated with environmental pollution.
5. Toxic metals, persistent organic compounds.
6. Chemicals used in foods production (pesticides, veterinary drugs).
7. Contaminants transferred into food from contact materials.
8. Food additives (sweeteners, colourants, preservatives, antioxidants).
9. Mycotoxins and other microbial toxins.
10. Natural toxins of plant and animal origin.
11. ´Risk - benefit´ process in evaluation of residues and other chemicals occurring in foods.
12. Biotechnologies: novel foods and their safety.
13. Food supplements and ´natural medicines´.
14. Communication on consumers´ perception of risks associated with contaminants and food additives.
Literature
R: Püssa T. Principles of Food Toxicology, CRC Press, 2007, ISBN 0849380901
R: Dabrowski W.D., Sikorski Z.E. eds Toxins in Food, CRC Press, 2005, eBook ISBN: 978-0-203-50235-8
R: Dabrowski W.D., Sikorski Z.E. eds Toxins in Food, CRC Press, 2005, eBook ISBN: 978-0-203-50235-8