SubjectsSubjects(version: 861)
Course, academic year 2019/2020
  
Food Toxicology - N323022
Title: Toxikologie potravin
Guaranteed by: Department of Food Analysis and Nutrition (323)
Actual: from 2016
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: 64 / 64 (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type:  
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Hajšlová Jana prof. Ing. CSc.
Šrám Radim MUDr. DrSc.
Annotation -
Last update: TAJ323 (23.08.2013)
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: TAJ323 (23.08.2013)

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: TAJ323 (23.08.2013)

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: TAJ323 (23.08.2013)

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

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

Syllabus -
Last update: TAJ323 (23.08.2013)

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: TAJ323 (23.08.2013)

Chemical food safety

Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0,5 14
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 1 28
Příprava na zkoušku a její absolvování 1 28
Účast na seminářích 0,5 14
4 / 4 112 / 112
Coursework assessment
Form Significance
Oral examination 100

 
VŠCHT Praha