Food Toxicology

Paper Code: 
FSQ 501
Credits: 
03
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to understand:

  • Familiarize with hazards and toxicity associated with food and their implication for heath.
  • Know the various kinds of hazards.

Be familiar with various tests

9.00
  • Introduction to Food safety and toxicology: hazards-microbiological, nutritional, environmental, natural toxicants, pesticide residue.
9.00
  • Assessment of food Toxicology
  • Risk assessment and risk benefit
  • Indices of human exposure
  • General design of toxicity assays
  • Acute toxicity
  • Mutagen city and carcinogenicity
  • Reproductive and developmental toxicity
  • Neurotoxicity and behavioral effects
  • Immunotoxity
  • Biotechnology and food safety
9.00
  • Evaluation guidelines and computer modeling of risk assessment
  • Microbial problems in food safety including mycotoxins and viruses
9.00
  • Intentional Direct Additives
  • Preservatives: nitrate, nitrite and N-nitroso compounds
  • Indirect additives, residues and contaminants: Multi- contaminants studies. Anti-microbial and veterinary drugs, pesticides, polyhalogenated aromatic hydrocarbons, polycyclic aromatic hydrocarbons.
  • Organic residues, packaging materials, heavy metals, radio nuclides in foods.
9.00
  • Naturally occurring toxicants and food contaminants: Sea food toxins, biogenic amines, mutagens and carcinogens in heated and processed foods, coffee, methylxanthines, toxicity of mushrooms alkaloids, phenolic compounds, glucosinolates, protease inhibitors, phytates, other antinutritional compounds
  • Safety aspects of foods produced by technology and genetic engineering.
  • Environmental pollution sources: Air, water, sludge, soil. Hazards involved water treatment and waste management.

 

Essential Readings: 
  1. OECD Documents (1996): Food Safety Evaluation. Organisation for Economic Co operation and development.
  2. World Health Organisation (1990): Strategies for assessing the safety of foods produced by biotechnology. Report of a joint FAO/WHO Consultation- Geneva..
  3. Walker and Quattrucci, E. (eds) (1980) Nutritional and Toxicology Aspects of Food Processing, Tayloss and Franis. New York.
  4. Lava, K. Muller, E.I: Toxicological Aspects of Foods. Elsevier Applied Sciences, London.
  5. Bronzetti, G. Hayatsu, H. De Flora, S. Water M.D and Shankel, D.M (1993): Anti carcinogenesis Mechanism Plenum Press, New York.
  6. Varnham, AH. Evans, M.G.(1991): Food borne pathogens.
Academic Year: 
2017-2018
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