Faculty of Science and Technology
Food Toxicology Course Outline (0309453)
Dr. Ziad Ayyad, PhD
Agriculture and food science and biotechnology
Email: ziad.ayyad@staff.alquds.edu
Class room: Science Collage: ST 233
Class time: Sunday, Tuesday 8:00- 9:20
COURSE DESCRIPTION
Food toxicology is the study of the nature, properties, effects, and detection of toxic substances in food or food animal feed and their disease manifestation in humans. This course will provide a general review of toxicology related to food and the human food chain. Fundamental concepts will be covered including dose‐response relationships, absorption of toxicants, distribution and storage of toxicants, biotransformation and elimination of toxicants, target organ toxicity, teratogenesis, mutagenesis, carcinogenesis, food allergy, and risk assessment. The course will examine chemicals of food interest, such as food additives, natural products, mycotoxins, and pesticides, and how they are tested and regulated. We will critically review case studies and special topics.
COURSE OBJECTIVES: Students will master the following skills:
- Understand the causes of food toxicity and predict the cause that can spoil a given food, when prepared, processed and stored under given conditions.
- Understand the causes of foodborne microbial diseases and predict the microorganism that can grow in a given food, when prepared, processed and stored under given conditions.
- Be able to predict the necessary measures to control the spoilage and pathogenic microorganisms in food.
- Understand the necessary measure that prevents the food poisoning chemicals from reaching the food and consumer.
COURSE OUTCOMES:
Upon successful completion of this course, students will
1. be able to demonstrate a fundamental knowledge of processes and endpoints in the human body associated with exposure to toxic agents in the human food chain;
2. be able to demonstrate a fundamental knowledge of risk assessment and food safety as it is applied to toxic agents in the human food chain;
3. Have a knowledge , concepts, and subject areas in food toxicology;
4. Knowledge about sourcing and synthesizing information in aspects of Food Chemistry, Toxicology and Microbiology as it applies to chemical food safety and food toxiology;
5. be able to demonstrate sufficient knowledge about the occurrence and significance of major food-borne toxicants and be able to apply that knowledge for advanced analysis in the context of the food system, regulatory science, and public communication.
COURSE OUTLINE
WEEK 1: GENERAL INTRODUCTION
Introduction to Food ToxicologyFood Regulation
WEEK 2- CONCEPTS OF TOXICOLOGY AND PESTICIDE RESIDUES IN FOOD
Core concepts in toxicology that form the basis of further study.
A review and update on the science and regulation of food-use pesticides.
WEEK 3- DOSE-RESPONSE RELATIONSHIPS, ABSORPTION OF TOXICANTS
WEEK 4- DISTRIBUTION AND STORAGE OF TOXICANTS, BIOTRANSFORMATION AND ELIMINATION OF TOXICANTS
WEEK 5 TARGET ORGAN TOXICITY , TERATOGENESIS, MUTAGENESIS AND CARCINOGENESIS
Neurotoxic, nephrotoxic, hepatotoxic., Toxic reactions with the molecules of life.
WEEK 6- FOOD ALLERGY, FOOD INTOLERANCE AND METABOLIC
The basics of food allergens and their effects, Hazard estimation in exposure scenarios
WEEK 7 FOOD ADDITIVE SAFETY ASSESSMENT, TOXICOLOGY OF SELECTED FOOD ADDITIVES
The processes involved for the risk analysis and regulation of additives. A highlight of selected food additives with frequent problems.
WEEK 8 GENETICALLY MODIFIED ORGANISMS IN FOOD, FOOD IRRADIATION
A briefing on the science and issues of GMO food. Background on the processes, promises, and toxicological concerns of radiation
WEEK 9- NATURAL TOXINS IN PLANTS AND FUNGI: THE ECOLOGICAL BIOCHEMISTRY OF FOOD, TOXIC MOLD AND MYCOTOXINS
The biochemical warfare of nature., A review of the major classes of food mold and the related toxins.
WEEK 10- MARINE TOXINS IN FOOD, NATURALLY OCCURRING TOXICANTS AS FOODBORNE DISEASE
Seafood safety, exploring the linkage between human foodborne toxicosis and foods.
WEEK 11 - BACTERIAL TOXIGENESIS, ANIMAL DRUG RESIDUES IN FOOD
Bacterial endotoxins, exotoxins, and food. Veterinary medicine, food production, risks and benefits.
WEEK 12- TOXICANTS FORMED DURING FOOD PROCESSING, DIOXIN AND RELATED COMPOUNDS IN THE HUMAN FOOD CHAIN
Heat, enzymes, oxidation and food toxicology. A review of dioxin-like compounds and their toxicological concern.
WEEK 13+ 14- LEAD AND ARSENIC, PLASTICIZER, MERCURY IN THE HUMAN FOOD CHAIN
Heavy metal(oid)s and food
Article Discussion: Throughout the course of the semester, peer-reviewed research and literature review papers will be assigned for reading. The papers will be discussed in class on the dates provided later during the course.
Course evaluation
1st Hr Exam 20 mark
2nd Hr Exam 20 mark
Article and other activities 20 mark
Final Hr Exam 40 mark
Total 100
References
1- Food toxicology, Food—Toxicology. I. Helferich, William. II. Winter, Carl K, CRC, London, 2000
2- Introduction to Food Toxicology (Second edition, 2009), T. Shibamoto, L. F. Bjeldanes
3- Essentials of Environmental Toxicology, W.W. Hughes
- Teacher: Ziad Ayyad