FDSC 6280

Toxic Substances in Food Systems

Course Description

Course information provided by the Courses of Study 2021-2022.

This course covers basic concepts in toxicology and discusses toxicological effects of substances (pesticides, herbicides, by-products of food processing, etc.) that can make their way into our food systems through environmental contamination, agricultural practices and food processing. Focus will be on substances that are harmful to human/animal health. This will be a 1.5 hr course, with the first half of lecture-based instruction on basic concepts of toxicology, impacts, regulations, and examples with different classifications of toxins/toxicants, their toxicological effects, mechanisms, and mitigation/prevention methods. In the second hour, a student will be asked to prepare and present a classic/recent toxicology case or issues followed by a moderated discussion on the same topic.

When Offered Spring.

Prerequisites/Corequisites Prerequisite: BIOG 1140/BIOG 1440/BIOG 1500, and BIOMG 3300/BIOMG 3310 (or equivalent).

• Demonstrate a basic understanding of principles and key terminology used in toxicology.
• Be able to list classic/recent examples of toxic substances reported in food systems and explain the effects and basic toxicological mechanisms.
• Be able to explain the importance of 'dose' in toxicity assessments and obtain a general grasp of how risk assessments are done.
• Demonstrate understanding of the regulatory aspects of chemical food contamination/residues, and how regulations differ internationally, and the challenges they pose.
• Be able to explain how risk perception can be affected by a variety of factors, and become a better evidence-based scientific communicator with the public in mind.
• Critically evaluate, provide constructive criticism, and articulate informed opinions based on solid scientific evidence (peer-reviewed literature) in dealing with cases of toxicology.

View Enrollment Information