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 principles of toxikokinetics (resorption, transport, distribution, phase I- / phase II / phase III metabolism, conjugation, elimination) and toxikodynamics (dose activity relations, acute and chronic toxicity, studies for assessing the toxicity)
• Understand different strategies for risk assessments of foods
• Apply the principles of toxicokinetics and toxicodynamics to risk assessment of foods