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Postgraduate course

Food Toxicology

  • ECTS credits5
  • Teaching semesterSpring
  • Course codeBIO307A
  • Number of semesters1
  • LanguageNorwegian
  • Resources

Level of Study

Bachelor

Semester of Instruction

Spring. The course runs only if enough students enrol.

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 the student knows the following:

Knowledge:

  • Definitions related to toxicology
  • Regarding the most important contaminants in food, toxicology of various food additives and contaminants and their sources.
  • Explain what food safety involves and which contaminants are of relevance.
  • Explain risk analysis, assessment and management related to food safety and which organisations are involved in these processes nationally and internationally.

Skills:

  • Master the terminology regarding food safety: concepts of toxicology, toxicokinetics of contaminants (adsorption, distribution, metabolism and excretion) and toxicodynamics (effects of contaminants at different levels of biological organisation).
  • intepret scientific documents such as papers on toxicology
  • utilise knowledge regarding food additives and contaminants in other areas of nutritional studies

Teaching Methods and Extent of Organized Teaching

Ca 15 doble førelesingar.

Forms of Assessment

Oral Exam.

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.

Course Evaluation

 

Contact

Contact Information

studie@adm.uib.no / +47 55 97 30 50

Exam information

  • Type of assessment: Oral examination

    Withdrawal deadline
    01.11.2017