Learning objectives
Students will acquire knowledge on the principles and the methods for risk evaluation in human population exposed to toxic compounds in food. Moreover, students will be addressed to use the risk analysis framework promulgated by international food safety authorities in controlling food safety
Prerequisites
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Course unit content
Food toxicology.
The risk assessment framework.
Hazard identification Dose-response assessment. Exposure assessment.
Risk characterization. Identification of effect levels. Significance and calculation of reference doses. Definition of chemical safety limits. Margin of exposure. Threshold of Toxicological Concern.
Risk management.
Risk perception.
Safety standards for food ingredients and contaminants.
Case studies of xenobiotics in food.
Full programme
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Bibliography
Notes of lectures; scientific publications, case reports.
Students can refer to:
Casarett and Doull's Toxicology: The Basic Science of Poisons, by Curtis D. Klaassen, Mc Graw Hill ed, 9th edition.
Casarett & Doull's Essentials of Toxicology, Curtis D. Klaassen, John B. III Watkins, McGraw-Hill Professional, 2015.
Teaching methods
Oral lectures, scientific seminaries, case studies.
Assessment methods and criteria
This course is part of the integrated subject "RISK ASSESSMENT OF FOOD PRODUCTS TO HUMAN HEALTH.” which also includes "INNOVATIVE APPROACH FOR RISK ASSESSMENT IN MICROBIOME FOOD VALUE CHAIN". Final grading of the entire integrated course is calculated as an average of the scores obtained in the two courses. The examination commission includes teachers of both courses.
The exam will consist in a written test with open questions aimed at assessing the student's understanding and knowledge of the topics set out during the course. The marks obtained for each course contribute to the final grade of thirty
Other information
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