Understanding and ensuring food safety is essential for professionals active in food science, food business and food control. In particular, the success of food business operators is dependant on being pro-active for food safety. For this task, knowledge in food toxicology and risk assessment is essential.
Course Objectives
This course is intended first to provide insights into the principles of toxicology and second to present specific contaminants and residues in foods (mycotoxins, process contaminants, pesticides, heavy metals) as well as emerging contaminants for risk assessment and ensuring food safety.
Participants will:
• Understand the basis of maximum limits for food additives, contaminants and residues
• Understand the risks from major contaminants including mycotoxins, process contaminants, heavy metals as well as from pesticide residues
• Conclude maximum limits for unknown and emerging contaminants to protect consumers
• Conclude mitigation strategies to protect consumers
Learn more about Masterclass I – Fundamentals of Food Toxicology and Risk Assessment>>>
Food Safety Management
Date and Time:
TBA
Venue:
This masterclass will be live-streamed from Germany.
Open to food scientists and professionals in food business, academia and inspection.
The fee for the “Masterclass I: Fundamentals of Toxicology and Risk Assessment” is priced at SGD 300/pax.
This price is per masterclass in this two part masterclass series.
Prof. Dr. Michael Rychlik
Technical University of Munich (TUM)
Chair of Analytical Food Chemistry (Head)
Comprehensive Foodomics Platform
Research Department Nutrition and Food Sciences (Director)
Honorary Professor at the University of Queensland, Australia
Prof. Rychlik (b. 1964) develops analysis methods for physiologically active foodstuff ingredients such as mycotoxins, vitamins and odorants. In order to assess their biological activity, these substances and their metabolic products are examined in human, animal and plant testing. This provides information on bioavailability (e.g. of vitamins belonging to the folate group), toxicity (e.g. consumer exposure to mycotoxins deoxynivalenol and Tenuazonic acid) or the positive effects of odorants (e.g. 8-Prenylnaringenin). Prof. Rychlik studied food chemistry at Kaiserslautern and completed his second state examination in 1989. After his doctorate at TUM (1996), he worked as a postdoc at TUM’s Chair of Food Chemistry. He acquired his postdoctoral teaching qualification (habilitation) in 2003 about stable isotope dilution assays and declined offers for professorships from Bonn and Gießen. Prof. Rychlik heads the Chair of Analytical Food Chemistry and is managing director of the Research Department for Nutrition and Food Science at the TUM School of Life Sciences Weihenstephan. He furthermore is an honorary professor at the University of Queensland, Australia, and was a visiting professor to the National University of Singapore.
For enquiries, kindly contact us at exd@tum-asia.edu.sg.
