FOOD SAFETY TOXICOLOGY

Catalog description

This course is to develop an understanding of the sources of food contaminants; their distribution in the natural or man-made environment; their properties and potential toxicity, and the risk of human exposure and their toxicological actions in the body. Major topics covered include: principles of food toxicology; food allergy and sensitivity; natural toxins in fish, plants, mushrooms; environmental inorganic and organometallic food contaminants; man-made organic food toxicants; biotechnology derived foods , emergent food contaminants; and cutting-edge topics in food toxicology and safety. Students will acquire the required competences in food toxicology through the use of lectures, class discussions, outside reading, peer presentations, and case studies ana lyses. Students will reach the “competent” level for critical thinking through the analysis and evaluation of scientific literature of existing and emergent food contaminants and a review paper written report. The "proficient" level of development for inter and transdisciplinary teamwork will be achieved through the analysis of case studies in chemical food safety, experimental toxicology, nutritional risk assessment, and scientific risk communication. The “competent” level for technology mastering will be achieved through the analysis of microbial growth and surviva l using software’s for mathematical modeling. Students will develop information skills at a “competent” level through the effectively analysis of multiple sources of information, including scientific literature, textbooks, and government documents using the virtual library and web interface platforms. Students will be unable to reach scientific literacy of the community at a “competent” level by practicing the art of being clear, concise and truthful through oral and written reports from papers and case studies analyses.