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Food toxicology is the study of the
nature, properties, effects, and detection of toxic
substances in food, and their disease manifestation in humans.
This course will provide a general understanding of toxicology related to
food and the human food chain. Fundamental
concepts will be covered including dose-response relationships, absorption of toxicants, distribution and storage of toxicants, biotransformation and elimination of toxicants, target organ toxicity, teratogenesis,
mutagenesis, carcinogenesis, food allergy, and risk assessment. The course
will examine chemicals of food interest such as food
additives, mycotoxins, and pesticides, and how they are tested and regulated.
We will explore the etiology of foodborne disease related to
naturally-occurring toxins and we will examine the ecology
of food. We will critically review case studies and special
topics. I hope you enjoy the course. —
Greg Möller
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