Study programmes / C-FT Chemistry and Food Technology / Food Toxicology
Course code:TOPOT
Course title in language of instruction:Toxikologie potravin
Course title in Czech:Toxikologie potravin
Course title in English:Food Toxicology
Mode of completion and number of credits:Exam (5 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:full-time, 2/2
(full-time, hours of lectures per week / hours of seminars per week)
Language of instruction:Czech
Level of course:master continuing
Semester:WS 2018/2019 - FA
Name of lecturer:prof. MVDr. Ing. Tomáš Komprda, CSc. (examiner, instructor, lecturer, supervisor)
Prerequisites:none
 
Aims of the course:A graduate student has knowledge about principles of toxicology in general, kinetics and dynamics of xenobiotics in a human organism and substance toxicity evaluation in particular. A student is skilled in methods of determination of important xenobiotics in the food chain.
Course contents:
1.Toxicologically relevant principles of the cell and molecular biology (allowance 1/2)
 
a.Structure of cell membranes; transport of substances through the cell membranes; receptors
b.Dissociation degree of substances - toxicological consequences

2.Kinetics of xenobiotics (allowance 2/2)
 
a.Entry to an organism, absorption, distribution within an organism, metabolism and elimination of xenobiotics and their metabolites from an organism
b.Monitoring of intake of toxic substances

3.Dynamics of xenobiotics (allowance 1/0)
 
a.Molecular mechanisms of toxicity; types of the toxic response

4.Evaluation of toxicity of substances (allowance 2/1)
 
a.Epidemiological studies; tests using the animal models; tests on the cell cultures; tests of acute and chronic toxicity; risk analysis
b.Derivation of the NOAEL and ADI values of the toxic substances and their limits in foods

5.Naturally occurring toxins of the living organisms (allowance 6/1)
 
a.Bacterial toxins
b.Toxic products of the metabolism of some bacteria
c.Fungi toxins: mycotoxins, ergot alkaloids, amatoxins, falotoxins, muscarine, isoxasoles
d.Toxins produced by cyanobacteria, algae and dinoflagellates
e.Endogenous plant toxicants: toxic proteins, toxic components of lipids, oxalates, toxic isoprene derivatives, phytoestrogens, coumarin, toxic glycosides, alkaloids
f.Analytical determination of tyramine and histamine

6.Environmental pollutants entering the food chain (allowance 2/2)
 
a.Toxic elements
b.Radionuclides
c.Polychlorinated biphenyls; polychlorinated dibensodioxins
d.Phthalic acid esters
e.Polyaromatic hydrocarbons
f.Analytical determination of the toxic substances in the food chain: general scheme of an analytical procedure; atomic absorption spectroscopy

7.Processing toxicants (allowance 4/4)
 
a.Heterocyclic aromatic amines
b.N-nitroso compounds
c.Oxysterols
d.Alcohols
e.Acrylamide
f.Bisphenols
g.Melamine
h.Determination of the toxic substances in the food chain: chromatographic methods
i.Determination of the toxic substances in the food chain: immunochemical methods

8.Pesticide residues (allowance 2/0)
 
a.Insecticides
b.Herbicides
c.Fungicides

9.Residues of veterinary drugs and feed additives (allowance 2/0)
 
a.Antibiotics, coccidiostatics, thyreostatics
b.Hormones

10.Food additives (allowance 2/0)
 
a.Classification
b.General toxicological evaluation
c.Toxicologically important food additives

Learning outcomes and competences:
Generic competences:
 
-ability to analyse and synthesize
-ability to create new ideas (creativity)
-ability to solve problems
-science and research skills
-skilled at utilizing and processing information

Specific competences:
 
-Ability to evaluate and manage the risks of the foodborne hazards
-student has general knowledge of the analytical methods regarding determination of the important xenobiotics in foods
-student has knowledge of the toxicologically relevant principles of the cell and molecular biology
-student is able to evaluate toxicity of the substances present in foods

Type of course unit:required
Year of study:Not applicable - the subject could be chosen at anytime during the course of the programme.
Work placement:There is no compulsory work placement in the course unit.
Recommended study modules:none
Assessment methods:Student is admitted to the final exam after obtaining a credit. Requirements for obtaining credit: 1) presentation and successful defense of the seminar project; 2) four correctly answered questions from six submitted (obtaining 8 points from 12 possible) in the written test (topics dealt with in the seminars; length 30 min). The subject is finished by the exam composed of the written and oral part. A student is admitted to the oral exam when correctly answers four questions (topics discussed in the lectures) from six submitted (obtains 8 points from 12 possible). A successful answering of three questions is a condition of passing the oral exam.
 
Learning activities and study load (hours of study load)
Type of teaching methodDaily attendance
Direct teaching
     lecture28 h
     practice14 h
     consultation4 h
Self-study
     preparation for exam56 h
     preparation for regular testing16 h
     preparation of presentation12 h
     writing of seminar paper10 h
Total140 h

Basic reading list
  • KOMPRDA, T. Toxikologie potravin - cyklus přednášek.  [CD-ROM]. MENDELU v Brně. 2010. ISBN 978-80-7375-401-3.
  • KOMPRDA, T. Hygiena potravin: cvičení. 1st ed. Brno: Mendelova zemědělská a lesnická univerzita, 2003. 50 p. ISBN 80-7157-709-X.
Recommended reading list
  • PÜSSA, T. Principles of Food Toxicology. Boca Raton: Taylor and Francis, 2008. 321 p. ISBN 0-8493-8090-1.
  • D MELLO, J. Food Safety: Contaminants and Toxins. Wallingford, UK: CABI Publishing, 2003. 452 p. ISBN 0-8519-9607-8.
  • SIKORSKI, Z. -- DABROVSKI, W. Toxins in Food. Boca Raton: CRC Press, 2005. 355 p. ISBN 0-8493-1904-8.
  • KOMPRDA, T. Obecná hygiena potravin. Brno: Mendelova zemědělská a lesnická univerzita v Brně, 2004. 148 p. ISBN 978-80-7157-757-7.