Course code Vete6031

Credit points 2

Food Toxicology

Total Hours in Course80

Number of hours for lectures24

Number of hours for seminars and practical classes8

Independent study hours48

Date of course confirmation30.03.2016

Responsible UnitInstitute of Food and Environmental Hygiene

Course developer

author prof.

Anda Valdovska

Dr. med. vet.

Course abstract

During studies graduated students are getting acquainted with the term of toxic substances, toxicokinetics, the action of toxicants in the human body; the main environmental contaminants and control principles of toxicants in the food and responsibilities.

Learning outcomes and their assessment

After completing the course student will have:
Knowledge about formation of toxicants in environment, about reach ways to food chain. 2 tests
Skills to perform sampling procedure according requirements of EU and to evaluate risk of toxicants in foodstuffs. Seminar lessons
Competences to draw relationship of toxicant with categories of foodstuffs and to evaluate risk of toxicant concerning human health in food chain. Homework presentations in seminar lessons.

Course Content(Calendar)

1. Terminology of food toxicology. Toxicity. Toxicokinetics. Toxic food contaminants from industrial wastes. 2 h lectures
2. Hydrocarbons and their derivates. Food additives and toxic components from food packaging materials. Sampling principles for toxicants in food. 4 h lectures and 6 h workshops.
3. Toxicants formed during food storage. 1st TEST. 4 h lectures and 1 h workshop.
4. Toxicants formed during food processing. 5 h lectures.
5. Natural toxins in plant foodstuffs. Marine phycotoxins. 4 h lectures
6. Drug residues. Toxicity of nutrients. 3 h lectures.
7. Food irradiation. 1 h lecture,
8. Food adulteration. 2nd TEST. 1 h lecture and 1 h workshop.

Requirements for awarding credit points

Attending of lectures are not obligatory.
Succesfully completed (passed) two tests.
Works of absent seminar lessons should be shown to the teacher until the next week seminar lesson.
Final test in study subject – test with mark.

Description of the organization and tasks of students’ independent work

Home works are evaluated in accordance with the tasks of the seminar works.
Studies of scientific literature, materials of lectures and seminar lessons.

Criteria for Evaluating Learning Outcomes

The tests are organized in written form (open questions and questions with multiple answers).
Study course tests are evaluated in accordance with the criteria of the 10 point system scale indicated in the LLU Study Regulations.
To get the final grade of the study course -"test", all tasks of the seminar lesson must be fulfilled.
The joint test mark is calculated as the average mark of the two tests.

Compulsory reading

1. Deshpande S.S. Handbook of Food Toxicology. California: Idetek Inc, 2002. 920 p. 2. Shibamoto T., Bjeldanes L., Shibamoto T. Introduction to Food Toxicology. New York: Academic Press, 2007. 197 p. 3. Dabrowski W.M., Sikorski Z.E. Toxins in Food. London: CRC Press, 2004. 345 p. 4. Jones A.L., Dargan P.I. Toxicology. London: Churchill Livingstone, 2001. 162 p.

Further reading

1. Benford D. The acceptable Daily intake. Brussels: ILSI Europe, 2000. 36 p. 2. Benford D. Principles of risk assesment of food and drinking water related to human health. Brussels: ILSI Europe, 2001. 35 p.

Periodicals and other sources

EFSA Journal, ISSN 1831 – 4732.

Notes

Compulsory course for the professional higher education (full-time and part-time) master's degree program "Food Hygiene" of the Faculty of Veterinary Medicine.