Course code MVI393

MVI393 Chemical Food Safety

Norsk emneinformasjon

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Showing course contents for the educational year 2020 - 2021 .

Course responsible: Roland Peter Kallenborn
Teachers: Bjørn Arne Lindstedt, Harald Carlsen, Tove Gulbrandsen Devold
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 course has teaching/evaluation in the autumn parallel.
Course frequency: Annually.
First time: Study year 2017-2018
Preferential right:
Course contents:

The course gives an overview of various chemicals and biogenic substances in raw materials and food products that can pose a health risk to consumers; additives, process-contaminants, environmental pollutants, natural toxins, anti-nutrients, pesticides, and drug residues. Emphasis is placed on the substances that are most relevant to Norwegian and European conditions. It focuses on general toxicological principles, determination of acceptable and tolerable intake, risk assessment and measures used to limit the occurrence of certain substances in the value chain.

The teach goals of the course reflect UN Sustainable development goals (SDG) 1, 2, 3, 4, 6, 8, 9, 11, 12, 13, 14 & 15

Learning outcome:


After completing the course the student should:

  • Have in-depth knowledge of various classes of toxic compounds that can pollute raw materials, feed and food, how these substances enter the food value chain and which strategies can be used to prevent or limit such pollution.
  • Be able to explain important concepts in the field of toxicology, hazardous effects of the various substances and factors that affect their toxic potential.
  • Explain the principles of modern risk analysis, assessment and data interpretation in relation to food safety and which national and international regulatory organizations are involved in this type of work.


After completing the course the student should:

  • Master the subject terminology relevant to the food toxicology field.
  • Be able to interpret scientific texts in the field.

General competence

After completing the course the student should:

  • Be able to apply the knowledge of foreign matter and their toxic potential in other fields of food science and nutrition.
Learning activities:
Lectures and colloquia in selected topics. Written submission and oral presentation of group assignment in given or individually chosen topic.
Teaching support:
Students may contact course responsible. Canvas.

Selected parts of

Helferich, W. and Winter C.K. (2000) Food toxicology, CRC Press, 240p, ISBN 9780849327605T  Shibamoto & L Bjeldanes (2009) Introduction to Food Toxicology,  ElsevierS  T. Omaye, Food and Nutritional Toxicology  (2004) CRC PressScientific papers

The syllabus will be available at course start

Bachelor in Food Science or comparable.
Recommended prerequisites:
Statistics, biology, anatomy/physiology, chemistry, different raw materials for food and processes used for food production.
Mandatory activity:
Written submission and oral presentation of group assignments.
Written exam (counts 60 % of final grade). Written submission and oral presentation of group assignments (counts 40 % 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:
2 - 4 hours per week including lectures, discussion groups and group presentations.
An external examiner evaluates all reports and written exams.
Examination details: :