Learning objectives
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 oral examination, consists in evaluating the critical skills gained by the student. The achievement of a comprehensive vision of the studied issues, combined with their critical use, the specific language proficiency will be evaluated with marks of excellence. The mechanical knowledge and/or mnemonics of matter, synthesis and analysis not articulated and/or language not always appropriate, will lead to fair valuations. Minimum knowledge of the examination material and/or not complete mastery of specific language will lead to just sufficient votes. Gaps, inappropriate language, total lack of orientation within the topics covered during the course will be evaluated negatively.
Prerequisites
no specific prerequisites for attending the course are identified. A basic knowledge of cell biology and biochemistry facilitates the student's learning pathway
Course unit content
After attending the course, students will have acquired the basic knowledge on the principles and the methods for risk evaluation in human population exposed to toxic compounds in food. The main sources of chemical contaminants in food and their health implications will be addressed. Students will be also addressed to use the risk analysis framework promulgated by international food safety authorities in controlling food safety.
Full programme
General introduction to the course.
Introduction to toxicological studies and food toxicology.
Dose-response assessment and safety limits.
Natural toxins in food.
Pesticides residues and heavy metals.
Food supplements and functional foods: focus on toxicological concerns.
Food processing and food-borne carcinogens.
Food poisoning, food-borne illness and HACCP principles.
Genetic Modified Organism.
Food safety risk analysis: focus on risk management, risk assessment and risk communication.
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
Frontal lectures.
Teaching tools:
projector, computer
Assessment methods and criteria
Oral Examination
Other information
- - -
2030 agenda goals for sustainable development
Objective 3: Health and care
