Semester: 5 / Winter
Lectures/Classes: 30 / 30 hours
Field of study: Food Technology and Human Nutrition
Study cycle: 1st cycle
Type of course: optional
Prerequisites: Food Chemistry, Biochemistry, Food Technology, Microbiology
Contact person:
Short description: Basics of food toxicology and hygiene. Chemical, physical and biological food contaminants. Toxicological aspects of food additives.
Full description: Providing knowledge about basics of food toxicology and hygiene and risk assessment, overview of natural toxicants, toxic substances formed during processing and storage of food, chemical, physical and biological food contaminants and food additives.
Bibliography: Seńczuk W.: Toksykologia. PZWL, 2002; Seńczuk W.: Toksykologia współczesna, PWN, 2012; Gertig H.: Żywność a zdrowie i prawo. PZWL, 2004; Orzeł D., Biernat J. (red.): Wybrane zagadnienia z toksykologii żywności. Wyd. UPW, 2012. Czasopismo - Bromatologia i Chemia Toksykologiczna, Roczniki PZH
Learning outcomes: Knowledge After completing this course student: knows different groups of natural toxic substances found in food products, food contaminants, toxic substances formed during processing and storage of food; knows the effects of toxic substances in food on the human body; knows the basic rules of hygiene in processing and storage of food Skills: Student has mastered the basic methods for the determination of selected groups of contaminants in food; Student estimates selected toxic compounds intake from food rations; Student evaluates and interprets the risk of hazards associated with the occurrence of contaminants in food to consumer safety; Social competence (attitudes): Student is responsible for entrusted laboratory equipment; Student is aware of the essence to ensure quality health foods at different stages of the food chain; The student is aware of the importance of following the rules of hygiene in processing, storage and distribution of food
Assessment methods and assessment criteria: arithmetic average of pass laboratory and lectures

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