FST: 719

Credit Hours: 3(3-0)

Objective 

The course is about the Toxicology of Food and Food Products. Students would be able learn the toxicity caused by various foods and processing techniques as well as packaging and storage. The aim and objective of the course is to make the students learn about the toxicity of food products and processing.

Learning outcomes 

1. The students shall be able to understand the measurement of toxicants and toxicity.
2. They will be able to understand the toxicants in human body, their absorption, distribution, biotransformation and excretion.

Course Contents

Food toxicology: Overview - intrinsic and extraneous toxins. Principles, types, branches. Toxicity: curve, factors influencing potency, margin of safety, factors influencing toxicity. Dose-response relationship, manifestation of organ toxicity. Measurement of toxicants and toxicity. Toxicokinetics: carcinogenesis, mutagenesis, teratogensis. Chemical carcinogenesis: initiation, promotion, progression, angiogenesis. Manifestation of organ toxicity. Toxicants in the body: absorption, distribution, translocation, biotransformation, excretion. Detoxification mechanisms. Wholesomeness of processed foods: heat processed, irradiated, genetically modified foods.

Books

1. Awan, J.A. and Anjum, F.M. 2010. Food Toxicology. Unitech Communications, Faisalabad-Pakistan.
2. Helferich, W. and  Winter, C.K. 2000. Food Toxicology. Woodhead Publishing Limited, Abington Hall, Abington, Cambridge.
3. LU, F.C. and Kacew S. 2002. Lu‘s Basic Toxicology, 4th ed. Taylor and Frances Inc., New York.
4. Sharma, P.D. 1997. Toxicology. Rastogi Pub. Co.., Meerut, India.
5. Shibamoto, T., Taylor S. and Bjeldanes L. 1993. Introduction to food toxicology. Academic Press, London.

Assesment Criteria

Mid examination: 30 Marks

Final examination: 50 Marks

Sessional: 20 Marks