This course will cover topics such as the formation, characteristics, and control of various toxins (natural and synthetic) that occur in the production, storage, handling, and preparation of food. 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. An understanding of mathematical expressions commonly used to describe toxic effects. A critical review of case studies will also be dealt with. The impact of contaminants on nutrient utilization, adverse effects of nutrient excesses, metabolism of food toxicants, and the relationship of the body's biologic defence mechanisms to such toxicants will be covered. Textbook: S.S. Deshpande (2002) Handbook of Food Toxicology. CRC Press


Pre-requisites/Co-requisites: FOOD2340 Food Safety

The course is normally taken in stage 4 of the 3060 Food Science and Technology program. It will first be offered in semester 2, 2008.