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Food Toxicology THEORY
Paper Code:
FSQ-501
Credits:
3
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
Unit I:
UNIT I
• Introduction to Food safety and toxicology: hazards-microbiological, nutritional, environmental, natural toxicants, pesticide residue.
9.00
Unit II:
UNIT II
• 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
Unit III:
UNIT III
• Evaluation guidelines and computer modeling of risk assessment
• Microbial problems in food safety including mycotoxins and viruses
9.00
Unit IV:
UNIT IV
• 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
Unit V:
UNIT-V
• 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:
References
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:
