15 Fundamentals of Toxicology and Risk Assessment

Register for the Masterclass

To register: Simply download and fill out the online form here and email it back to us at exd@tum-asia.edu.sg.


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 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


Learn more about Masterclass II: Food Safety Management (5 – 6 August 2020) >>>


Fundamentals of Toxicology and Risk Assessment 

Date and Time:

3 – 4 August 2020

12pm – 9pm (Singapore Time)


This masterclass will be live-streamed due to the current COVID-19 situation.


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.



© 2021 Technische Universität München Asia
German Institute of Science & Technology - TUM Asia Pte Ltd
CPE Reg. No. 200105229R | Registration Period 13.06.2017 - 12.06.2023