SLEF10172U Chemical Food Safety
Volume 2013/2014
Education
MSc Programme in Food Science
and Technology with specialisation in Food Safety - compulsory
Listed as core course in the MSc Programme in Animal Derived Foods
the MSc Programme in Agricultural Development
Erasmus Mundus - Agris Mundus
Listed as core course in the MSc Programme in Animal Derived Foods
the MSc Programme in Agricultural Development
Erasmus Mundus - Agris Mundus
Content
The course takes-up
the following major topics and issues:
- the uptake and fate of xenobiotics by higher organisms (kinetics and dynamics)
- specific mechanisms for toxicity
- the use of laboratory animals, organs and cell cultures in toxicity testing(in-vivo and in-vitro)
- the most relevant groups of chemical compounds, origin, structure and toxicity
- general principles behind and knowledge about the effect of processing on toxicity of foods
- national- og international legislation as well as control procedures etc.
Chemical substances and products include:
heavy metals such as lead and mercury, persistant organic polutants such as dioxins, agricultural chemical such as pesticides, mycotoxins as eg. aflatoksin, toxic constituents in plants and algae (eg solanin and caffein) food additives such colorants, sweeteners and flavouring materials in addition to hormone like substances and polymer additives.
- the uptake and fate of xenobiotics by higher organisms (kinetics and dynamics)
- specific mechanisms for toxicity
- the use of laboratory animals, organs and cell cultures in toxicity testing(in-vivo and in-vitro)
- the most relevant groups of chemical compounds, origin, structure and toxicity
- general principles behind and knowledge about the effect of processing on toxicity of foods
- national- og international legislation as well as control procedures etc.
Chemical substances and products include:
heavy metals such as lead and mercury, persistant organic polutants such as dioxins, agricultural chemical such as pesticides, mycotoxins as eg. aflatoksin, toxic constituents in plants and algae (eg solanin and caffein) food additives such colorants, sweeteners and flavouring materials in addition to hormone like substances and polymer additives.
Learning Outcome
The main
objective of the course is to provide a theoretical introduction
into subject areas within general and special toxicology with
emphasis on the oral route of administration. Furthermore to
introduce in vivo and in vitro assays for toxicity and the
subsequent overall risk assessment procedures that form the basis
of the existing and future legislative regulation of chemical food
safety issues worldwide.
After completing the course the student should be able to:
Knowledge:
-Describe the uptake and fate of xenobiotics by higher organisms (kinetics and dynamics)
-Describe specific mechanisms for toxicity
-Display an overview the use of laboratory animals, organs and cell cultures in toxicity testing
-Display an overview of the most relevant groups of chemical compounds for food safety: origin, structure and toxicity (heavy metals, persistent organic pollutants such as dioxins, agricultural chemicals such as pesticides, mycotoxins, toxic constituents in plants and algae (e.g. solanin), food additives such as colorants, sweeteners and flavouring materials in addition to homone like substances and polymer additives
-Display an overview of the effects of processing on toxicity of foods
-Display an overview of the most important national and international organisations/bodies with respect to food risk assessment, regulation and legislation
Skills:
-Find most of the existing knowledge about a certain compound – specifically knowledge of relevance for its influence on the chemical safety of food products
-Analyse, on the basis of existing knowledge, whether there is a food safety problem that should be addressed
-Arrive at a general diagnosis about the way forward concerning further measures to be taken
-Make presentations of the diagnosis and the basis for this
Competences:
-Work independently with the first (problem clarifying) steps of analysing/solving a chemical food safety issue
- Make basic ethic considerations concerning assaying for toxicity using animals
-Make basic ethic considerations concerning chemical food safety issues of different nature
After completing the course the student should be able to:
Knowledge:
-Describe the uptake and fate of xenobiotics by higher organisms (kinetics and dynamics)
-Describe specific mechanisms for toxicity
-Display an overview the use of laboratory animals, organs and cell cultures in toxicity testing
-Display an overview of the most relevant groups of chemical compounds for food safety: origin, structure and toxicity (heavy metals, persistent organic pollutants such as dioxins, agricultural chemicals such as pesticides, mycotoxins, toxic constituents in plants and algae (e.g. solanin), food additives such as colorants, sweeteners and flavouring materials in addition to homone like substances and polymer additives
-Display an overview of the effects of processing on toxicity of foods
-Display an overview of the most important national and international organisations/bodies with respect to food risk assessment, regulation and legislation
Skills:
-Find most of the existing knowledge about a certain compound – specifically knowledge of relevance for its influence on the chemical safety of food products
-Analyse, on the basis of existing knowledge, whether there is a food safety problem that should be addressed
-Arrive at a general diagnosis about the way forward concerning further measures to be taken
-Make presentations of the diagnosis and the basis for this
Competences:
-Work independently with the first (problem clarifying) steps of analysing/solving a chemical food safety issue
- Make basic ethic considerations concerning assaying for toxicity using animals
-Make basic ethic considerations concerning chemical food safety issues of different nature
Literature
The course literature
will consist of a course book as supplemented by research and
review articles.
The course book is:
Leon Brimer (2011). Chemical Food Safety. CAB International, Wallingford, UK. (ISBN: 978 1 84593 676 1
The course book is:
Leon Brimer (2011). Chemical Food Safety. CAB International, Wallingford, UK. (ISBN: 978 1 84593 676 1
Teaching and learning methods
The course takes into use
several different teaching forms and methods. Thus lectures will be
supplemented with cases solved and presented by student groups with
opponence from colleague students. Reading groups and individual
writing of credit papers under supervision. During the course
visits to enterprises and/or state laboratories will also be
made.
Workload
- Category
- Hours
- Exam
- 4
- Excursions
- 6
- Guidance
- 1
- Preparation
- 51
- Project work
- 120
- Theory exercises
- 16
- Theory exercises
- 8
- Total
- 206
Sign up
Self Service at
KUnet
Exam
- Credit
- 7,5 ECTS
- Type of assessment
- Written assignmentPortfolioThe student chooses a subject within chemical food safety, normally a substance or a substance group. Under supervision he writes a credit paper based on international scientific literature.
- Aid
- All aids allowed
- Marking scale
- passed/not passed
- Censorship form
- No external censorship
More than one internal examiner
Criteria for exam assesment
See learning outcome
Course information
- Language
- English
- Course code
- SLEF10172U
- Credit
- 7,5 ECTS
- Level
- Full Degree MasterBachelor
- Duration
- 1 block
- Placement
- Block 2
- Schedule
- C
- Course capacity
- No limit
- Study board
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Veterinary Disease Biology
Course responsibles
- Leon Brimer (3-6e64744275777066306d7730666d)
Saved on the
01-05-2013