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FOOD TOXICOLOGY THEORY [1]

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.

10.00
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
8.00
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: 
2014-2015 [2]

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[1] https://homescience.iisuniv.ac.in/courses/subjects/food-toxicology-theory
[2] https://homescience.iisuniv.ac.in/academic-year/2014-2015