Course: Introduction to Food Toxicology

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Course title Introduction to Food Toxicology
Course code KKZP/UTP
Organizational form of instruction Lecture + Lesson
Level of course Master
Year of study not specified
Semester Summer
Number of ECTS credits 5
Language of instruction Czech
Status of course Compulsory-optional, Optional
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Lecturer(s)
  • Hasoňová Lucie, doc. MVDr. Ph.D.
Course content
1. Definition of basic terms. Sources of food contamination. Mechanisms of toxic effects. Distribution, biotransformation, and excretion of toxic substances 2. Food poisoning. Organ toxicity, mutagenicity, carcinogenicity 3. Bacterial toxins - risky foods, toxic effects, clinical manifestations 4. Mycotoxins - risky foods, toxic effects, clinical manifestations 5. Nitrates and nitrites. Heavy metals - risky foods, toxic effects, clinical manifestations 6. Persistent organic pollutants - risky foods, toxic effects, clinical manifestations 7. Pesticides - risky foods, toxic effects, clinical manifestations 8. Substances used to treat animals and their residues in food - hazardous foods, toxic effects, clinical manifestations 9. Toxic substances of plant origin - risky foods, toxic effects, clinical manifestations 10. Biogenic amines - risky foods, toxic effects, clinical manifestations 11. Toxicological risks of marine fish and animals 12. Problems of food additives 13. Toxic substances arising during food production. Packaging materials and their risks 14. System of controls, reporting (RASFF), risk assessment, and food safety

Learning activities and teaching methods
Monologic (reading, lecture, briefing)
  • Preparation for credit - 10 hours per semester
  • Semestral paper - 20 hours per semester
  • Preparation for exam - 30 hours per semester
  • Class attendance - 56 hours per semester
Learning outcomes
The aim of the subject is to meet students with basic principles of toxicology and with risks of toxic compounds presence in food chain.
Students will acquire knowledge about basic concepts of food toxicology and particular groups of toxic substances including preventive measures.
Prerequisites
fundamental knowledge of biology, physiology, chemistry, food industry

Assessment methods and criteria
Test

Requirements for obtaining credit: attendance at seminars, seminar work.
Recommended literature
  • Dabrowski W.M., Sikorski Z.E. Toxins in Food. Boca Raton: CRC Press, 2005. ISBN 0-8493-1904-8.
  • Linhart I. Toxikologie. Interakce škodlivých látek s živými organismy, jejich mechanismy, projevy a důsledky. Praha: VŠCHT v Praze, 2014. ISBN 978-80-877-1.
  • Modrá H., Svobodová Z., Široká Z., Blahová J. Toxikologie potravin - vybrané kapitoly. Brno: VFU FVHE, 2014. ISBN 978-80-7305-751-0.


Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester
Faculty: Faculty of Agriculture Study plan (Version): Agricultural Products´ Quality (2017) Category: Agriculture and forestry 1 Recommended year of study:1, Recommended semester: Summer