VM 812

The purpose of this course is to develop an understanding of the nature and properties of toxic substances in foods, the nature and magnitude of hazards they represent, and how the body reacts to the presence of these compounds. Major topics: Principles of toxicology applicable to food toxicants; Food allergy and sensitivity; Natural toxins in fish, plants, mushrooms; Environmental inorganic and organometallic food contaminants; Man-made organic food toxicants; Biotechnology derived foods. 

3 Credits