This course will enable the students to –
Course Outcomes (COs):
Course |
Learning outcomes (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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Paper Code |
Paper Title |
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FSQ 501 |
Food Toxicology (Theory)
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The students will be able to –
CO50: Outline the concept toxicology ,toxicity and different types of toxic responses CO51: Evaluate the guidelines for risk Assessment CO52: Identify the potential sources of toxicants in food include nutrients , natural food toxicants, contaminants, and chemicals or substances intentionally added to food (food additives). |
Approach in teaching: Interactive Lectures, Discussion, assignments
Learning activities for the students: Self learning assignments, Seminar presentation |
Class test, Semester end examinations, Quiz, Solving problems in tutorials, Assignments, Presentation, Individual and group projects |
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