ECTS
ECTS Course Catalogue
Course details
Course code: NTSS10149o10Semester: 2010/2011 winter
Name: Hygiene and Food Toxicology
Major: Food Technology and Nutrition
Study Type: first cycle
Course type: compulsory
Study Semester: 5
ECTS points: 5
Hours (Lectures / Tutorials / Other): 30 / 30 / 0
Lecturer: dr inż. Dagmara Orzeł
Language of instruction: Polish
Learning outcomes: After the course students know basic information about toxicology, food safety and risk assesment, overview of natural toxicants, food additives and chemical, physical and biological food contaminants.
Competences: After completing the course student will be able to: - understand and describe toxic effects of food additives, xenobiotics and toxicants formed during storage and food processing; - characterise biological hazards in food; - to make risk assesment of hazardous substances in food.
Prerequisites: Chemistry, Biochemistry, Microbiology, Food Chemistry, Food Technology
Course content: Basic toxicology researches. Contaminants in human body. Natural toxic substances in food. Chemical, physical and biological food contaminants. Food additives. Determination methods of contaminants in food. Methods of assay maximum tolerable levels of contaminants in foods. Current legislation in food toxicology.
Recommended literature: 1. Nikonorow M., Urbanek-Karłowska B.: Toksykologia żywności. Wyd. PZWL, Warszawa, 1997; 2. Młodecki H., Piekarski L.: Zagadnienia zdrowotne żywności. Wyd. PZWL, Warszawa, 1987; 3. Seńczuk W.: Toksykologia. Wyd. PZWL, Warszawa, 2002; 4. Gertig H.: Żywność a zdrowie. Wyd. PZWL, Warszawa, 1996; 5. Gertig H., Duda G.: Żywność a zdrowie i prawo. Wyd. PZWL, Warszawa 2004; 6. Manahan S. E.: Toksykologia środowiska - aspekty chemiczne i biochemiczne, Wyd. PWN, 2006.
Assessment methods: Passing grades of laboratory and written exam – minimum knowledge level of 60%.
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