Course code MVI393

MVI393 Chemical Food Safety

Norsk emneinformasjon

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Showing course contents for the educational year 2017 - 2018 .

Course responsible: Tove Gulbrandsen Devold
Teachers: Bjørn Arne Lindstedt, Harald Carlsen, Roland Peter Kallenborn
ECTS credits: 5
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: EN, NO
(NO=norsk, EN=Engelsk)
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 2017-2018
Preferential right:
Course contents:
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.     
Learning outcome:
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. 
Learning activities:
Lectures and discussion groups. Group tasks in given themes with oral group presentations.  
Teaching support:
Students may contact the course responsible Tove Devold ( Canvas.

Introduction to Food Toxicology

2nd Edition, Authors: Takayuki Shibamoto Takayuki Shibamoto Leonard Bjeldanes

Bachelor in Food Science or comparable
Recommended prerequisites:
Biology, anatomy/physiology, chemistry
Mandatory activity:
Oral presentation of group tasks.
Written exam (counts 80 %). Oral presentation of group tasks (Counts 20 % of final grade).
Nominal workload:
Lectures/discussion groups/group presentations 24 hours, group tasks 20 hours, self study 106 hours
Entrance requirements:
Natural sciences.
Type of course:
4 hours per week including lectures, discussion groups and group presentations.
Textbook in Norwegian, lectures in Norwegian in a trial period.
An external examiner evaluates a minimum of 25 selected exam papers.
Allowed examination aids: A1 No calculator, no other aids
Examination details: Continuous exam: A - E / Ikke bestått