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270312 VO Toxicology (2025S)
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Registration/Deregistration
Note: The time of your registration within the registration period has no effect on the allocation of places (no first come, first served).
Details
Information
Aims, contents and method of the course
Assessment and permitted materials
Written exam with open questions
Content: actual semester 2022
on site in lecture hall
Content: actual semester 2022
on site in lecture hall
Minimum requirements and assessment criteria
Imparting basic knowledge on toxic effects of food contaminants and food additives: mechanisms of action of substances (hazard assessment), risk assessment (probability of health damage) as well as risk management (derivation of limit values for consumer protection).
Examination topics
see lecture contents
Reading list
Teaching materials: powerpoint files; publications (usually reviews), textbook chapters (own text), appropriate monographs (e.g. IARC)
Association in the course directory
BA CH 19, UF CH 11
Last modified: Tu 28.01.2025 10:46
· Cancer and nutrition, life style
Major food components (protein, fat, carbohydrates),
natural stimulants (alcohol, tobacco).
· Food contaminants
Residues. Substances generated by food conditioning/preparation ("cooked
food mutagens")
· Food additives
· Metabolism of substances, toxicological testing
· Acute effects
· Chronic effects
Multistage concept of carcinogenesis, action of genotoxic and non-genotoxic
substances. Concepts for derivation of limit values for food,
· Case(substance) studies:
Bacterial toxins, mycotoxins, saccharin, dioxins, PAH, nitrate/nitrite,
nitrosamines, acrylamide, heterocyclic amines, hormone-active substances
("endocrine-disruptors"), flavouring substances, metals.
Exam: written