The goals of the course will be for the student to be aware of chemical toxicants relevant to food and to know aspects of basic science regarding identities and origins, human exposures, and modes of toxicity.
Learning objective
Learning objectives are to connect structures and physical properties of chemicals from food with biochemical transformation processes; classify food toxicants on the basis of their relevant biochemical pathways of toxicity; describe the influence of food on the disposition of toxicants and quantify human exposures to toxicants from food; and evaluate toxicological risk assesments of chemicals from food and judge the toxicological basis of regulatory measures for food safety.
Content
Bi-weekly lectures on topics such as mycotoxins, food packaging, food processing and additives, marine toxins, heavy metals, pesticide residues. Students are provided with resources for independent learning of Toxicology basics, participate in active learning sequences and presentations, and perform an independent, written evaluation of a food-related toxin.
Literature
Reading from the primary literature will be referenced in class and posted to the course website.
Prerequisites / Notice
The course is restricted to MAS/CAS Nutrition Students.
