Course: Basic Food Toxicology

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Course title Basic Food Toxicology
Course code KALCH/C364
Organizational form of instruction Lecture
Level of course Bachelor
Year of study not specified
Semester Summer
Number of ECTS credits 5
Language of instruction Czech
Status of course Compulsory
Form of instruction Face-to-face
Work placements unspecified
Recommended optional programme components None
Lecturer(s)
  • Adam Martin, doc. Ing. Ph.D.
Course content
General introduction of toxicology, basic definitions, history of the toxicology. Definition of the toxicology field, descriptions of fundamental concepts, specification of individual toxicology fields. Legislation connected to the toxicology. The main factors affecting the toxicology advancement. The possibilities of the admission of the chemical compounds into the the human body, its destiny and elimination of possible healthy risks. Interaction between toxic compound and organism. The basic toxicological responses of the organism depending on the way of the admission of the toxic compounds into the organism. The dependency of the action of the toxic component on its dose. Biotransformation of xenobiotics (xenobiochemistry) and its main goals. Experimental toxicology, basic assays of the acute, sub-acute, sub-chronic and chronic toxicity. Particular toxicology of the food additives and contaminants - methanol, ethanol, nicotine and components of tobacco smoke, natural substances in food, mushroom poisoning, mycotoxins, food allergens, substances abused as doping agents.

Learning activities and teaching methods
Monologic (reading, lecture, briefing)
Learning outcomes
The main goal of the subject is creating the basic ideas of students about fundamentals of toxicology and especially about the food toxicology (i.e. additives, contaminants, essential substances, allergens, doping, etc.).
Students after finishing the subject are able to orientate oneself in the field of toxicology and food safety. They are fully competent to evaluate the risk elimination methods connected to the incidence of various additives and contaminants in foodstuffs as well as food allergens and essential substances.
Prerequisites
Fundamental knowledges of chemistry at Bc student level are assumed.

Assessment methods and criteria
Oral examination

The subject is finished by the oral examination. The aim of the examination is discussion about various thematic spheres in order to discover the basic survey of the given topic and especially its understanding as well.
Recommended literature
  • A. Blažej a kol. Chemické aspekty životného prostredia. Alfa Bratislava, 1981. ISBN 6355581.
  • F.C. Lu, S. Kacew. Lu's basic toxikology. Taylor & Francis, 2002. ISBN 0415248566.
  • J.P.F. D'Mello. Food safety - contaminants and toxins. CABInternational, 2003. ISBN 0851996078.
  • S.S.Desphande. Handbook of food toxikology. Marcel Dekker, Inc., 2002. ISBN 0824707605.


Study plans that include the course
Faculty Study plan (Version) Branch of study Category Recommended year of study Recommended semester
Faculty of Chemical Technology Evaluation and Analysis of Foodstuffs (2015) Food industry and food industry chemistry 1 Summer
Faculty of Chemical Technology Evaluation and Analysis of Foodstuffs (2014) Food industry and food industry chemistry 1 Summer
Faculty of Chemical Technology Evaluation and Analysis of Foodstuffs (2013) Food industry and food industry chemistry 1 Summer
Faculty of Chemical Technology Evaluation and Analysis of Foodstuffs (2016) Food industry and food industry chemistry 1 Summer