Universität Wien FIND
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270312 VO Toxicology (2019S)

1.00 ECTS (1.00 SWS), SPL 27 - Chemie

Registration/Deregistration

Details

Language: German

Examination dates

Lecturers

Classes (iCal) - next class is marked with N

Fr, 11:15-12:00 im HS 2

Friday 01.03. 11:15 - 12:00 Joseph-Loschmidt-Hörsaal Chemie EG Währinger Straße 42
Friday 08.03. 11:15 - 12:00 Joseph-Loschmidt-Hörsaal Chemie EG Währinger Straße 42
Friday 15.03. 11:15 - 12:00 Joseph-Loschmidt-Hörsaal Chemie EG Währinger Straße 42
Friday 22.03. 11:15 - 12:00 Joseph-Loschmidt-Hörsaal Chemie EG Währinger Straße 42
Friday 29.03. 11:15 - 12:00 Joseph-Loschmidt-Hörsaal Chemie EG Währinger Straße 42
Friday 05.04. 11:15 - 12:00 Joseph-Loschmidt-Hörsaal Chemie EG Währinger Straße 42
Friday 12.04. 11:15 - 12:00 Joseph-Loschmidt-Hörsaal Chemie EG Währinger Straße 42
Friday 03.05. 11:15 - 12:00 Joseph-Loschmidt-Hörsaal Chemie EG Währinger Straße 42
Friday 10.05. 11:15 - 12:00 Joseph-Loschmidt-Hörsaal Chemie EG Währinger Straße 42
Friday 17.05. 11:15 - 12:00 Joseph-Loschmidt-Hörsaal Chemie EG Währinger Straße 42
Friday 24.05. 11:15 - 12:00 Joseph-Loschmidt-Hörsaal Chemie EG Währinger Straße 42
Friday 31.05. 11:15 - 12:00 Joseph-Loschmidt-Hörsaal Chemie EG Währinger Straße 42
Friday 07.06. 11:15 - 12:00 Joseph-Loschmidt-Hörsaal Chemie EG Währinger Straße 42
Friday 14.06. 11:15 - 12:00 Joseph-Loschmidt-Hörsaal Chemie EG Währinger Straße 42
Friday 21.06. 11:15 - 12:00 Joseph-Loschmidt-Hörsaal Chemie EG Währinger Straße 42
Friday 28.06. 11:15 - 12:00 Joseph-Loschmidt-Hörsaal Chemie EG Währinger Straße 42

Information

Aims, contents and method of the course

· Tasks, sources of cognition in toxicology
· 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

Assessment and permitted materials

Schriftlich Prüfung aus Multiple Choice Fragen und offenen Fragen

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

Reading list

Teaching materials: powerpoint files; publications (usually reviews), textbook chapters (own text), appropriate monographs (e.g. IARC)


Association in the course directory

BA CH 19, 2LA-Ch 54, UF CH 11

Last modified: Tu 17.12.2019 13:48