Food Toxicology

General

• Code: 276-190507
• Semester: 5th
• Study Level: Undergraduate
• Course type: Υποχρεωτικό, Ειδικού υποβάθρου
• Teaching and exams language: Greek (English for Erasmus students)
• The course is offered to Erasmus students
• Teaching Methods (Hours/Week): Lectures (2) / Practice Exercises (1)
• ECTS Units: 4
• Course homepage: https://exams-geo.the.ihu.gr/enrol/index.php?id=233
• Instructors: Moriki Amalia
• Class Schedule:
  • Tue 15:00 - 18:00:

Course Contents

• Principles of Toxicology
  • Dose-response relationships.
  • Bioassays, toxicity tests, LC50, EC50, NOAEL.
  • Acute and chronic toxicity.
  • Toxicokinetics, absorption, distribution and storage, biotransformation of toxicants.
  • Ecotoxicological assessment.
  • Risk assessment.

• Food toxicants
  • Pesticide residues.
  • Heavy metals.
  • POPs, PAHs, PCBs.
  • Dioxin and related compounds.
  • Endocrinic disruptive compounds.
  • Animal drug residues in food.

• Natural toxins
  • Mycotoxins.
  • Phytotoxins.
  • Marine toxins.

• Toxicants formed during food processing
  • Biochemical transformations in foods.
  • Acrylamide and Maillard reactions.
  • Polycyclic aromatic hydrocarbons.
  • Polycyclic aromatic amines.

Educational Goals

• Understand the general principles of toxicology and the biochemical and physiological properties and mechanisms of action of xenobiotics.
• Get familiar with food safety and risk assessment.

General Skills

• Work in an interdisciplinary environment.
• Generation of new research ideas.
• Promote free, creative and inductive thinking.
• Search, analyze and synthesize data and information using the necessary technologies.
• Independent work.

Teaching Methods

• Face to face.

Use of ICT means

• Teaching with Power point presentations.

Teaching Organization

Students Evaluation

• Writing exams in the end of the semester.

Recommended Bibliography

1. Klaasen C. D, Watkins J. B, (2015). Βασική Τοξικολογία, Εκδόσεις Παρισιάνου.
2. Κοτροκόης Κ., Παπαδογιαννάκης Ε. , (2009). Διατροφή και χημεία τροφίμων στη δημόσια υγεία, Εκδόσεις Πασχαλίδης, Broken Hill Publishers.
3. Omaye St (2004). Food and Nutritional Toxicology, CRC Press.
4. Shibamoto T, Bjeldanes LF (2009). Introduction to Food Toxicology, Elsevier.
5. Σκουρολιάκου Μ., (2009). Τοξικολογία, Εκδότης: Πέτρος Ν. Παπασαραντόπουλος.
6. Reichl F. X., (2003). Γενική τοξικολογία-Ουσίες, δράσεις, περιβάλλον, Εκδόσεις Πασχαλίδης, Broken Hill Publishers.
7. Θεοχάρης Σ, Κ. Γιαγκίνης, Χ. Καραντώνης (2016). Τοξικολογία Τροφίμων, Εκδόσεις Ζήτη.
8. Τσούκαλη-Παπαδοπούλου Ελ., (2008). Επιλεγμένα Σύγχρονα Θέματα Τοξικολογίας, Εκδόσεις Παρισιάνου.

Related Research Journals

1. Food and Chemical Toxicology.

Ιστότοποι:

• EPA (Environmental Protection Agency), http://www.epa.gov/
• Food & Drug Administration http://www.fda.gov/