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Food and Nutritional Toxicology - FOOD2360
 UNSW

   
   
   
 
Campus: Kensington Campus
 
 
Career: Undergraduate
 
 
Units of Credit: 6
 
 
EFTSL: 0.12500 (more info)
 
 
Indicative Contact Hours per Week: 5
 
 
Enrolment Requirements:
 
 
Prerequisite/Corequisite: FOOD2340
 
 
Fee Band:   (more info)
 
 
Further Information: See Class Timetable
 
  

Description

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.


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© The University of New South Wales (CRICOS Provider No.: 00098G), 2004-2011. The information contained in this Handbook is indicative only. While every effort is made to keep this information up-to-date, the University reserves the right to discontinue or vary arrangements, programs and courses at any time without notice and at its discretion. While the University will try to avoid or minimise any inconvenience, changes may also be made to programs, courses and staff after enrolment. The University may also set limits on the number of students in a course.