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Lecturer(s)
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Hasoňová Lucie, doc. MVDr. Ph.D.
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Course content
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unspecified
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing)
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Learning outcomes
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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.
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Prerequisites
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unspecified
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Assessment methods and criteria
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Test
Requirements for obtaining credit: attendance at seminars, seminar work.
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Recommended literature
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Dabrowski W.M., Sikorski Z.E. Toxins in Food. Boca Raton: CRC Press, 2005. ISBN 0-8493-1904-8.
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Linhart I. Toxikologie. Interakce škodlivých látek s živými organismy, jejich mechanismy, projevy a důsledky. Praha: VŠCHT v Praze, 2014. ISBN 978-80-877-1.
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Modrá H., Svobodová Z., Široká Z., Blahová J. Toxikologie potravin - vybrané kapitoly. Brno: VFU FVHE, 2014. ISBN 978-80-7305-751-0.
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