270312 VO Toxicology (2009S)
Labels
Vorbesprechung: DI 03.03.2009, 17.00 - 18.00 Uhr; HS III der Chem. Institute
Details
Language: German
Lecturers
Classes (iCal) - next class is marked with N
Monday
08.06.
18:00 - 19:30
Kleiner Hörsaal 3 Chemie Boltzmanngasse 1 HP
Tuesday
09.06.
18:00 - 19:30
Kleiner Hörsaal 3 Chemie Boltzmanngasse 1 HP
Wednesday
10.06.
18:00 - 19:30
Kleiner Hörsaal 3 Chemie Boltzmanngasse 1 HP
Monday
15.06.
18:00 - 19:30
Kleiner Hörsaal 3 Chemie Boltzmanngasse 1 HP
Tuesday
16.06.
18:00 - 19:30
Kleiner Hörsaal 3 Chemie Boltzmanngasse 1 HP
Wednesday
17.06.
18:00 - 19:30
Kleiner Hörsaal 3 Chemie Boltzmanngasse 1 HP
Thursday
18.06.
18:00 - 19:30
Kleiner Hörsaal 3 Chemie Boltzmanngasse 1 HP
Information
Aims, contents and method of the course
Assessment and permitted materials
Minimum requirements and assessment criteria
Imparting basic knowledge on toxic effects of food contaminants and food additives: mechanisms of action of substances (hazard assessment), risk assessment (probability of health damage) as well as risk management (derivation of limit values for consumer protection).
Examination topics
Method of instruction: ex-cathedra
Precognition required: basics of cell biology, physiology, chemistry
Precognition required: basics of cell biology, physiology, chemistry
Reading list
Teaching materials: powerpoint -files; publications (usually reviews), textbook
chapters (own text), appropriate monographs (e.g. IARC)
chapters (own text), appropriate monographs (e.g. IARC)
Association in the course directory
LA-Ch 254
Last modified: Mo 07.09.2020 15:42
· Cancer and nutrition, life style
Major food components (protein, fat, carbohydrates),
natural stimulants (alcohol, tobacco).
· Food contaminants
Residues. Substances generated by food conditioning/preparation ("cooked
food mutagens")
· Food additives
· Metabolism of substances, toxicological testing
· Acute effects
· Chronic effects
Multistage concept of carcinogenesis, action of genotoxic and non-genotoxic
substances. Concepts for derivation of limit values for food, EC-positive list of
flavouring substances.
· Case(substance) studies:
Bacterial toxins, mycotoxins, saccharin, dioxins, PAH, nitrate/nitrite,
nitrosamines, acrylamide, heterocyclic amines, hormone-active substances
("endocrine-disruptors"), flavouring substances, metals.
Exam: written