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Food Product Safety II

Course developer

Course abstract

The study course Food Product Safety II introduces and give possibility to get knowledge about: biochemical foundations of influence of toxic substances; assessment of toxicity; natural toxic substances in the food supplies; food supplies pollution with different organic and inorganic substances.

Learning outcomes and their assessment

• Students are able to show deep knowledge and understanding of the latest discoveries in the food toxicology, to classify the row material and food products containing toxic substances and to define arising toxicological problems.

• Obtained skills allow to realize independent research work based on knowledge about toxic organic and inorganic substances in the row materials and food products. Students can argue the necessary improvements in the food technology and the preservation of food to decrease poisoning risks of consumers.

• Knowledge obtained in the study course allows students independently to formulate and critically analyze complicated toxicological problems. They can apply their own knowledge to work out the new methods of the determination of toxic substances in food, to understand the importance of ecotoxicology (independently prepared reports and presentations).

Course Content(Calendar)

1. The Concept of Food Safety, definitions.
2. Biochemical Basics of Exposure to Toxic Substances.
3. Transformation of Toxic Substances into Biological Organisms. Effects of Toxic Substances on Various Organs.
4. The most commonly used Instrumental Methods for Food Contamination Analysis.
5. Natural Toxic Substances in Food Raw Materials.
6. Polycyclic Aromatic Hydrocarbons. Benzopyrenes.
7. Dioxins. Polychlorinated biphenyls.
8. N-nitroso compounds.
9. Pesticides.
10. Medications.
11. Toxicologically most important Metals.
12. Toxicologically most important Non-metals.
13. Toxicological Problems of Food Packaging.
14. Presentations of Student Reports.
15. Presentations of Student Reports.
16. Presentations of Student Reports.

Requirements for awarding credit points

Reports on toxicological problems in Master’s thesis have been prepared and presented, a test passed

Description of the organization and tasks of students’ independent work

The student chooses a possible toxicological problem related to the chosen topic of the Master’s thesis and prepares a report and presentation about it.

Criteria for Evaluating Learning Outcomes

Students who have submitted a report, have prepared and presented their presentations at the specified time, pass the test.

Compulsory reading

1. Ozola B. Pārtikas toksikoloģija. Mācību līdzeklis, Jelgava, 2007, 78 lpp.
2. Timbrell J. Introduction to Toxicology. Taylor&Francis, London, 2002, 215 p.
3. Takayuki Shibamoto, Leonard Bjeldanes. Introduction to Food Toxicology, Elsevier, 2012, 213 p.
4. Ashish Sachan, Suzanne Hendrich. Food Toxicology. Current Advances and Future Challenges, CRS Press, 2017, 460 p.
5. Debasis Bagchi, Anand Swaroop. Food Toxicology, Taylor&Francis Group, LLC, 2017, 552 p.

Further reading

1. Kļaviņš M. Vides piesārņojums un tā iedarbība. LU Akadēmiskais apgāds, Rīga, 2012, 199 lpp.
2. Kļaviņš M., Prikšāne A. Ekotoksikoloģija. Rīga, Roskilde, 1995, 125 lpp.
3. Matiseks R., Šnēpels F.M., Šteinere G. Pārtikas analītiskā ķīmija. Rīga, LU, 1998, 456 lpp.

Periodicals and other sources

1. Food and Chemical Toxicology. ISSN: 0278-6915
2. Toxicology and Enviromental Health Sciences. ISSN: 2005-9752
3. Toxicology. ISSN: 0300-483X

Notes

Food Product Safety II, masters, 2nd semester (full time)