Semester of Instruction
Objectives and Content
The course goes through possible toxicity of food additives, extraneous food components and natural food toxins.
After the course is completed, it is expected that students will:
- know fundamental concepts within toxicology and know well the toxicokinetics (turnover of contaminants) and toksikodynamics (the effect of contaminants).
- have knowledge of the main contaminants in food, recognizing the toxicity of various additives and contaminants. The sources of both food additives and contaminants must also be known.
- have a good understanding of the substances that affect food safety.
- know the risk of food safety and know which organizations are involved in risk assessment and risk management nationally and internationally.
Required Previous Knowledge
Compulsory Assignments and Attendance
Forms of Assessment
Oral exam and compulsory assignment.
The grading scale used is A to F. Grade A is the highest passing grade in the grading scale, grade F is a fail.
Type of assessment: Semester thesis and one oral exam
- Withdrawal deadline