MVI393 Chemical Food Safety
Showing course contents for the educational year 2016 - 2017 .
Course responsible: Jan Erik Paulsen
Teachers: John Ansgar Aasen Bunæs
ECTS credits: 10
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: EN, NO
Limits of class size:
Teaching exam periods:
The course starts in the Autumn parallel. The couse has teaching/evaluation in the Automn parallel.
Course frequency: Annually.
First time: Study year 2015-2016
Last time: 2017V
The course will survey why chemical substances in food, such as additives, processing contaminants, pollutants, natural toxins and drug residues, may represent a health risk. Starting with the toxicological characteristics of the compounds, the course will explain how their health risk may be evaluated, how acceptable and tolerable intakes may be derived, how benefit and risk may be weighed, how cocktail effects may occur, and how the substances are regulated by law. It is given an introduction to how toxicological risk evaluation of substances in food is performed in scientific committees such as VKM and EFSA.
Basic knowledge in food toxicology and how chemical food safety may be secured. Comprehension of: toxicity, dose-response relationships, toxicokinetics, establishing critical limits (such as ADI, TDI/TWI, MRL), genotoxic and non-genotoxic carcinogens, use of Benchmark Dose (BMD) and BMDL, use of Margin of Exposure (MOE). Comprehend the principles of toxicological risk assessment of food, how they are practiced in the scientific committees of food safety, and know how the substances are regulated in Norway and the EU.
Lectures and discussion groups. Group tasks in risk assessment and given themes. Oral group presentations in plenum.
Students may contact the course responsible Jan Erik Paulsen. Email: email@example.com. Fronter.
T. Aune: Næringsmiddeltoksikologi. Tilsetningsstoffer, miljøgifter og naturlige toksiner. 2. utgave. Høyskoleforlaget ISBN 978-82-7634-664-0. In a addition a compendium will be distributed.
Bachelor in Food Science or comparable
Biology, anatomy/physiology, chemistry
Oral presentation of group tasks.
Oral exam (counts 100%)
Lectures/discussion groups/group presentations 48 hours, group tasks 40 hours, self study 212 hours
Type of course:
4 hours per week including lectures, discussion groups and group presentations.
Textbook in Norwegian, lectures in Norwegian in a trial period.
External excaminer on the oral exam. For each theme the examiner will have an overview of what has been lectured, and what knowledge to expect from the students.
Examination details: :