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.
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.
• 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