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Course, academic year 2015/2016
  
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Food Toxicology - D323014
Title: Toxikologie potravin
Guaranteed by: Department of Food Analysis and Nutrition (323)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2012 to 2015
Semester: both
Points: 0
E-Credits: 0
Examination process:
Hours per week, examination: 0/0, other [HT]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
Qualifications:  
State of the course: taught
Language: Czech
Teaching methods: full-time
Level:  
Note: course is intended for doctoral students only
you can enroll for the course in winter and in summer semester
Guarantor: Slanina Přemysl prof. MVDr.
Hajšlová Jana prof. Ing. CSc.
Examination dates   Schedule   
Annotation -
The course aims at explanation of the current toxicological strategies employed for the assessment of potential health risks associated with the occurrence of environmental contaminants and residues in food chains. Attention is also paid to the toxic compounds originated during food production / technological processing. In addition to elucidation of basic principles, case studies will be presented as practical risk assessment examples introducing innnovative approaches used nowadays at a global level.
Last update: Hajšlová Jana (13.04.2014)
Course completion requirements -

The successful completion of the course is based on a written test or, alternatively, an oral examination.

Last update: Hajšlová Jana (13.04.2014)
Literature -

xxx

Last update: TAJ323 (07.03.2014)
Syllabus -

Principles of food toxicology, current priorities, legislative aspects

Strategies for estimation of dietary exposure

Case studies illustrating the process of health risk assessment

  • Environmental contaminants
  • Migrants from contact materials
  • Residues of pesticides and veterinary drugs
  • Biological contaminants / natural toxins
  • Process contaminants
  • Toxic metals and anions

Principles of health risks communication

Last update: Hajšlová Jana (13.04.2014)
Learning outcomes -

Students will be able to understand:

  • classification of individual food toxicants categories
  • current trends in toxicilogical assessment of health risks associated withj dietary exposure to food toxicants

. interdisciplinary communication

Last update: Hajšlová Jana (13.04.2014)
Registration requirements -

No requirements.

Last update: Hajšlová Jana (13.04.2014)
 
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