Universität Wien FIND

330041 VO Food Safety and Food Toxicology (2021S)



Note: The time of your registration within the registration period has no effect on the allocation of places (no first come, first served).



Aims, contents and method of the course

Wagner: Basics in food safety, risk perception and - evaluation, national and international food control, Health Claims, food safety in Europe, responsible Intitutions, Food safety concepts, HACCP
Dornetshuber: Introduction into toxicology, basics, tests, units, definitions, antinutritive and toxic compunds in plant food, fungi toxincs, bacterial contamination, prions, toxic substances from food production, residues: plant protection agent, veterinary drugs
Contaminants: herbicides, pesticides, heavy metals, nitrate/nitrite, additives

Assessment and permitted materials

open and MC questions
Written exam (personal attendance)
90 minutes

Minimum requirements and assessment criteria

Minimum: 60% of the points in the exam in order to pass the lecture

Examination topics

Content of lecture and the respective literature (see learning platform)

Reading list

at the Moodle learning platform

Association in the course directory

Last modified: Fr 12.05.2023 00:24