FOOD TOXICOLOGY (THEORY)

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

This course will enable the students to –

  1. Familiarize with hazards and toxicity associated with food and their implication for heath.
  2. Know the various kinds of hazards.
  3. Be familiar with various tests.

 

Course Outcomes (COs):

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Paper Code

Paper Title

 

 

 

FSQ 501

Food Toxicology (Theory)

 

 

 

 

 

 

The students will be able to –

 

CO50:Develop the concept of toxicology, toxicity and different types of toxic responses

CO51:Evaluate the guidelines for risk Assessment

CO52:Compare and Categorize the potential sources of toxicants in food.

 

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

 

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

 

Academic Year: 
2021-2022
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