FA/0114 - FOOD TOXICOLOGY
Academic Year 2021/2022
Free text for the University
MARIA ANTONIETTA DE LUCA (Tit.)
- Teaching style
- Lingua Insegnamento
|[50/23] FOOD AND NUTRITION SCIENCES||[23/10 - Ord. 2017] ALIMENTI||6||48|
KNOWLEDGE AND UNDERSTANDING: the course aims at providing an extensive knowledge of food contaminants, the process in which foods can be contaminated and the mechanisms proper to the toxic action of different xenobiotics. Further objectives are the knowledge of: European and national regulation on food, food market, and control of foods, ingredients, additives and dietary supplements; food toxicology including the nature and complexity of foods; the importance of the digestive system in food toxicology; the food safety standards related to ingredients and levels of contaminants; animal and bacterial toxins.
APPLYING KNOWLEDGE AND UNDERSTANDING: the course provides the student with methodological and instrumental skills for the evaluation of the biological and statistical role and significance of specific ingredients, additives, coloring agents and food contaminants; also, skills to recognize the main adverse reactions to foods (i.e. allergy, idiosyncrasy, anaphylactoid reactions) will be acquired. The course provides knowledge of the toxicity of environmental and food contaminants.
MAKING JUDGEMENTS: evaluation, interpretation and comparison of experimental and theoretical scientific data.
COMMUNICATION: Ability to explain concepts and data drawn from scientific publications. Effective communication skills with experts on the food industry and its problems. Ability to work in a team.
LEARNING SKILLS: independent examination of of web-based national and international database and publications on food toxicology (databases, publications and local and international certified sources of information).
Basic concepts of anatomy, biochemistry, food chemistry, physiology.
INTRODUCTION TO FOOD TOXICOLOGY
Uniqueness of food toxicology. Nature and complexity of food. Importance of the gastrointestinal tract. Adverse reactions to foods and their ingredients. Metabolic Reactions to Food.
SAFETY STANDARDS FOR FOODS, FOOD INGREDIENTS AND CONTAMINANTS.
Basic toxicology regulations on the safety of foods, ingredients, and contaminants. Safety evaluation of direct food and color additives. Functional foods. Safety requirements for dietary supplements.
ADVERSE REACTIONS TO FOOD OR FOOD INGREDIENTS
Food allergy. Food idiosyncrasy. Anaphylactoid reactions. Food-Drug interactions. Metabolic food reactions.
TOXIC SUBSTANCES IN FOOD
Effect of food-borne molds and mycotoxins. Toxins in fish, shellfish, and turtles. Microbiological agents-preformed bacterial toxins. Substances produced by cooking or processing. Miscellaneous contaminants and heavy metals in food.
Lessons will be performed by PowerPoint presentations.
Verification of learning
The final exam of the course is based on the evaluation of an oral examination. The student will discuss orally a few different topics proposed by the teacher, using, where necessary, schemes/graphic representations. Knowledge of the topics of the course, the ability to link between different topics, the expressive capacity, the use of appropriate terminology, the ability to synthesize will be evaluated.
The final grade takes into account several factors:
Quality of the knowledge, skills and competences:
a) appropriateness, accuracy and consistency of knowledge
b) appropriateness, accuracy and consistency of skills
c) appropriateness, accuracy and consistency of competences
a) Capacity of expression;
b) Proper use of the specific language of the discipline;
c) Logical capacity and consequentiality in the fitting of the contents;
e) Ability to connect different arguments by finding the common points and establish a consistent overall design taking care of structure, organization and logical connections of speech exposition;
f) Ability to summarize.
Capability to exchange and interact with the teacher during the interview.
a) critical spirit;
b) ability to self-evaluation.
Consequently, the judgment can be:
a) Fair (18 to 20/30)
The candidate demonstrates little knowledge acquired, superficial level, many gaps. Expressive abilities modest, but still sufficient to support a coherent dialogue; logical capacity and consequentiality in the fitting of the subjects at elementary level; poor capacity for synthesis, lack of interaction with the teacher durations interview.
b) Moderate (21 to 23)
The applicant demonstrates a discreet acquisition of knowledge but lack of depth, with a few gaps; expressive abilities more than sufficient to support a coherent dialogue; acceptable mastery of the language of science, logical capacity and consequentiality in the fitting of the arguments of moderate complexity, more than enough capacity for synthesis and the ability to graphic expression acceptable.
c) Good (24 to 26)
The candidate demonstrates a rather large knowledge, moderate depth, with small gaps; satisfactory mastery of the expressive capabilities and significant scientific language; dialogical ability and critical thinking well detectable, good capacity for synthesis and ability to graphic expression more than acceptable.
d) Outstanding (27 to 29)
The candidate demonstrates a very extensive knowledge, well depth, with marginal gaps; remarkable powers of expression and high mastery of scientific language; remarkable capacity of dialogue, good competence and relevant aptitude for logic synthesis, high capacity for synthesis and graphic expression.
e) Excellent (30)
The candidate demonstrates a very extensive and in-depth knowledge, gaps irrelevant, high capacity and high mastery of the expressive language of science; excellent capacity of dialogue, aptitude to make connections between different subjects, excellent ability to synthesize and very familiar with the expression graphics.
The praise is attributed to the candidates clearly above average, and whose notional, expressive, conceptual, and logical limits, if any, as a whole are completely irrelevant.
- Casarett and Doull's Toxicology: The Basic Science of Poisons, 8e
Curtis D. Klaassen, PhD, editor
In order to take the final exam, students have to sign by email: firstname.lastname@example.org. For information (time, room, etc.) call the following number: 070-6758633.
Lessons will be provided simultaneously both in presence and online, thus outlining a mixed teaching that can be enjoyed in university classrooms but at the same time also at a distance.
Each student, at the beginning of the semester can opt for teaching in presence or at a distance. Depending on the availability of the classrooms and the number of students, shifting for each modality will be provided.