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Postgraduate course

Food Toxicology

  • ECTS credits10
  • Teaching semesterSpring
  • Course codeBIO307
  • Number of semesters1
  • LanguageEnglish, Norwegian if only norwegian-speaking students participate.
  • Resources

Semester of Instruction

Spring

Objectives and Content

 The course goes through possible toxicity of food additives, extraneous food components and natural food toxins.

Learning Outcomes

 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

None

Compulsory Assignments and Attendance

Compulsory assignments.

Forms of Assessment

Oral exam and compulsory assignment.

Grading Scale

The grading scale used is A to F. Grade A is the highest passing grade in the grading scale, grade F is a fail.

Exam information

  • Type of assessment: Semester thesis and one oral exam

    Withdrawal deadline
    01.11.2017