ECTS
ECTS Course Catalogue
Course details
Course code: NTSN10319o15Semester: 2015/2016 summer
Name: Hygiene and Food Toxicology
Major: Food Technology and Nutrition
Study Type: first cycle
Course type: compulsory
Study Semester: 6
ECTS points: 4
Hours (Lectures / Tutorials / Other): 15 / 20 / 0
Lecturer: dr inż. Dagmara Orzeł
Language of instruction: Polish
Learning outcomes: Knowledge: The student defines the basic concepts of toxicology. Student describes and characterizes different groups of toxic substances found in food products - identifies the natural toxins in food, toxic substances formed during processing and storage of food, food contaminants. The student explains some toxicity aspects of food additives. The student knows and explains the effects of toxic substances in food on the human body. Student explains the basic rules of hygiene in the processing and storage of food. The student knows the applicable laws on toxic substances in food. Skills: The student knows the food analysis laboratory equipment and the characteristics and principles of safe handling of toxic substances. The student has mastered the basic methods for the determination of selected groups of contaminants in food. Student calculates and estimates selected toxic compounds intake from food rations. The student evaluates and interprets the risk of hazards associated with the occurrence of contaminants in food to consumer safety.
Competences: Social skills (attitude): The student is aware of the essence to ensure quality health foods at different stages of the food chain. The student is aware of the importance of following the rules of hygiene in processing, storage and distribution of food. Student is responsible for entrusted laboratory equipment. Student is aware of the responsibility for jointly by a team task.
Prerequisites: Food Chemistry, Biochemistry, Food Technology, Microbiology
Course content: Providing knowledge about basics of toxicology, food safety and risk assessment, overview of natural toxicants, toxic substances formed during processing and storage of food, chemical, physical and biological food contaminants and food additives.
Recommended literature: 1. Seńczuk W.: Toksykologia. PZWL, 2002; 2. Seńczuk W.: Toksykologia współczesna, PWN, 2006; 3. Gertig H.: Żywność a zdrowie i prawo. PZWL, 2004; 4. Schmidt R.H., Rodrick G.E., Food safety handbook. John Wiley&Sons, USA, 2003.
Assessment methods: passing grades of laboratory, exercise reports, tests, written lectures
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