Module: Food Toxicology and Food Law (1403-020)

Persons:

• Prof.Dr. Jan Frank (verantwortlich)

Degree Program:

• Nutritional Management and Dietetics (Bachelor, since 01.04.2011)
  5. Semester, compulsory
• Nutritional Management and Dietetics (begin of studies WS 2017/18) (Bachelor, since 01.10.2017)
  5. Semester, compulsory
• Nutritional Science (Bachelor, since 01.04.2011)
  5. Semester, compulsory

Prerequisites for Attendance:

Knowledge equivalent to the module "Biochemistry"

Sprache:

German

ECTS:

6 credits

Frequency:

every winter semester

Length of the Module:

1 semester

Compulsory assignment:

Regular and active participation, short presentation at the end of the course

Module examination:

Written exam covering the topics of the lectures

Length of the examination:

120 minutes

Workload:

58 h presence + 112 h personal contribution = 170 h workload

Professional competences:

The course intends to give an overview about the background and principles of biofunctionality, pharmacology and toxicology with special emphasis on nutritional bio-functionality and toxicology.

Main topics of the course are:
- the principles of pharmacology and toxicology are important for human health and the environment
- pharmacokinetics/toxicokinetics of nutritional components and xenobiotics, with special respect to absorption, distribution, excretion and metabolism
- pharmacodynamics/toxicodynamics of nutritional components and xenobiotics, including e.g. receptor-mediated effects
- nutritional toxicology: naturally occurring toxicants in food, harmful or toxic products from food processing procedures, accumulation of harmful residues in food from the environment and potential risk of food additives

eLearning:

Course in ILIAS

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