Syllabus
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Course Code: FND-405 Course Name: Food Toxicology |
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| MODULE NO / UNIT | COURSE SYLLABUS CONTENTS OF MODULE | NOTES |
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| 1 | 1. Introduction to food safety and Toxicology: Hazards- Microbiological, Nutritional, Environmental. 2. Assessment of Food Safety - Risk assessment and risk benefit - Acute toxicity - Mutagencity and carcinogenicity - Reproductive and development toxicity - Neurotoxity and behavioural effects - Immunotoxicity |
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| 2 | 3. Agricultural and industrial contaminants in foods: pesticides residues in fruits and vegetables, metal contaminants in foods and their toxicity in human body; animal drug residues in food and water, dioxins and related compounds in food; metals such as lead, arsenic and mercury. 4. Microbial Problems in Food Safety including Mycotoxins and viruses |
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| 3 | 5. Intentional Direct Additives: Preservatives, Nitrate and N-nitroso Compounds. 6. Indirect Additives, Residues and Contaminants: Anti-microbial drugs, polyhalogenated aromatic hydrocarbons, polycylic aromatic hydrocarbons, packaging materials, radio nuclides in foods. |
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| 4 | 7. Naturally occurring toxicants & food contaminants: Sea food toxins, biogenic amines, mutagens & carcinogens in heated & processed foods, coffee & methylxanthines, toxicity of mushrooms alkaloids compounds, glucosinolates, protease inhibitors, phytate. 8. Food additives as toxicants: Sweeteners; toxicants formed during food processing such as maillard reaction products acrylamide, benzene; risk of genetically modified food, food supplements, persistent organic pollutants. |
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