FOOD 525 Food Toxicology and Risk Assessment
Course Details
|
For full syllabus please see "Modules" |
|
|
Course |
FNH 525 Food Toxicology and Risk AssessmentI [3] (hours/week of [lecture]) |
|
Prerequisites |
BSc. |
|
Term/year |
Winter term 1 (September - December 2025) |
|
Class day/time |
Tuesday/Thursday: 12:30-1:30; |
|
Class location |
Room FNH 300 |
|
Instructor |
David Kitts |
|
|
|
|
Office |
FNH Building, room 243; 604-822-5560 |
|
Office hours |
TBA |
Lectures:
Lectures 1 &2: Principles of Food Toxicology: Definition and Classifications
DOPER concept: Dose-Response Curve; Toxicokinetics of potentially hazardous agents
Basic principles of absorption, distribution (accumulation), biotransformation, excretion ; Traceability concept.Lectures 3 :Natural Toxicants
Natural toxicants (antinutrients; preservatives: benzoic acid and sodium benzoate;Sweeteners: Saccharin, Aspartame, Sucralose Coloring agents); Biogenic toxicants of plant origin. Psyco-simulants (Methylxanthanines); Adulterants.
Lecture 4: Food Allergies and Intolerances
Food examples; mechanisms of allergy and intolerance action.
Lecture 5 Marine Toxicants.
Toxic constituents of marine origin: Marine toxins:(Paralytic Shellfish Poisoning; Puffer fish (tetrodotoxin), ciguatera poisoning (ciguatoxin)).
Lecture 6: Toxic constituents of fungal origin: mycotoxins
Toxic aflatoxins, occurance, mechanisms of action; ugot
Lecture 7. Food Antimicrobials, residues.
Antibiotics use in the animal food systems; Veterinary residues.
Lecture 8: Derived Toxicants: Reaction products:
a) PAH’s; b) Heterocyclic amines, c) Acrylamide, c)Nitrates, nitrites and nitrosamines
Lecture 9. Heavy Metal Toxins:
Heavy metal contamination and mechanisms of action:
Lecture 10. Packaging .
Principles of risk factors
Lecture 11. Methods of food toxicant measurement.
Analytical and biological (bioassay)
Lecture 12. Risk Assessment Concepts in Food-Chemical Toxicology
Concept of risk assessment (Risk vrs Hazard) ; measurement; communication and management.