SubjectsSubjects(version: 896)
Course, academic year 2021/2022
  
Food Toxicology - M323009
Title: Toxikologie potravin
Guaranteed by: Department of Food Analysis and Nutrition (323)
Actual: from 2020
Semester: winter
Points: winter s.:4
E-Credits: winter s.:4
Examination process: winter s.:
Hours per week, examination: winter s.:2/1 C+Ex [hours/week]
Capacity: unlimited / unlimited (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type: Master's (post-Bachelor)
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Pulkrabová Jana prof. Ing. Ph.D.
Hajšlová Jana prof. Ing. CSc.
Rychlík Michael Prof. Dr.
Interchangeability : N323022
This subject contains the following additional online materials
Annotation -
Last update: Fialová Jana (19.12.2017)
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.
Aim of the course -
Last update: Fialová Jana (19.12.2017)

Students will be able to:

  • understand strategies of assessment of risks associated with dietary exposure to various hazardous chemicals;
  • understand toxicological principles and their relationship to legislative regulations aimed at protection of consumers´ health.
Literature -
Last update: Fialová Jana (19.12.2017)

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

Learning resources -
Last update: Fialová Jana (19.12.2017)

http://www.who.int/en/

http://www.efsa.europa.eu/

Requirements to the exam -
Last update: Pulkrabová Jana prof. Ing. Ph.D. (24.01.2018)

Within the extent of the syllabus.

Syllabus -
Last update: Fialová Jana (19.12.2017)

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.

Registration requirements -
Last update: Pulkrabová Jana prof. Ing. Ph.D. (24.01.2018)

No requirements

Course completion requirements -
Last update: Pulkrabová Jana prof. Ing. Ph.D. (28.01.2018)

Semestral project.

Successful completion of written and oral exams.

Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0,5 14
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0,5 14
Práce na individuálním projektu 1 28
Příprava na zkoušku a její absolvování 1 28
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