Course: Introduction to Food Toxicology

« Back
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
  • Hasoňová Lucie, doc. MVDr. Ph.D.
Course content

Learning activities and teaching methods
Monologic (reading, lecture, briefing)
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.

Assessment methods and criteria

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