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Lecture 1 - Introduction
to Food Toxicology
Course requirements,
motivation for
undertaking this course of study. |
Tues 8/21 |
Lecture 2 - History of
US Food Regulation
Historical overview of the interface of food and
government. |
Thur 8/23 |
Lecture
3 - Concepts of Toxicology
Core concepts in
toxicology that form the basis of further study. |
Tues 8/28 |
Lecture 4 -
Pesticide Residues in Food
A review and update on
the science and regulation of food-use pesticides. |
Thur 8/30 |
Lecture
5 - Dose-Response Relationships
"Solely the dose
determines that a thing is not a poison" -Paracelsus. |
Tues 9/4 |
Lecture
6 - Absorption of Toxicants
Where chemistry meets
biology. |
Thur 9/6 |
Lecture
7 - Distribution and Storage of Toxicants
Pathway analysis of
intoxication.
Complete Early Course
Evaluation |
Tues 9/11 |
Lecture
8 - Biotransformation and Elimination
of Toxicants
The guys in the white
hats fight back. |
Thur 9/13 |
Lecture
9 - Target Organ Toxicity
Neurotoxic,
nephrotoxic, hepatotoxic... |
Tues 9/18 |
Lecture
10 - Teratogenesis, Mutagenesis and Carcinogenesis
Toxic reactions with the
molecules of life. |
Thur 9/20 |
Lecture 11 - Food Allergy
The basics of food allergens
and their effects. |
Tues 9/27 |
Lecture 12 - Food Intolerance and
Metabolic Disorders
Idiosyncratic and metabolic
disorders affecting some people. |
Thur 9/27 |
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MIDTERM EXAM
I |
Tues 10/2
Emailed 9 am PST |
Lecture 13 - Food Additive Safety
Assessment
The processes involved
for the risk analysis and regulation of
additives. |
Thur 10/4 |
Lecture
14 - Toxicology of Selected Food Additives
A highlight of
selected food additives with more
frequent problems. |
Tues 10/9 |
Lecture 15 - Genetically
Modified Organisms in Food
A briefing on the
science and issues of GMO food. |
Thur 10/11 |
Lecture
16 - Food Irradiation
Background on the
processes, promises, and
toxicological concerns. |
Tues 10/16 |
Lecture
17 - Natural Toxins in Plants and Fungi: The Ecological Biochemistry of
Food
The biochemical
warfare of nature. |
Thur 10/18 |
Lecture 18
- Toxic Mold and
Mycotoxins
A review of
the major classes of food
mold and the related toxins. |
Tues 10/23 |
Lecture 19 - Marine
Toxins in Food
Seafood
safety. |
Thur 10/25 |
Lecture 20 - Naturally
Occurring Toxicants as
Etiologic Agents of
Foodborne Disease
Exploring
the linkage between
human foodborne
toxicosis and foods. |
Tues 10/30 |
Lecture 21 -
Bacterial
Toxigenesis
Bacterial endotoxins,
exotoxins,
and food. |
Thur 11/1 |
Lecture 22 -
Animal Drug
Residues in Food
Veterinary medicine,
food production,
risks and benefits. |
Tues 11/6 |
Lecture 23 -
Toxicants
Formed
During Food
Processing
Heat, enzymes,
oxidation and
food
toxicology. |
Thur 11/8 |
Lecture 24
- Dioxin
and
Related
Compounds
in the
Human Food
Chain
A review of
dioxin-like
compounds
and their
toxicological
concern. |
Tues 11/13 |
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MIDTERM EXAM
II |
Thur 11/15
Emailed 9 am PST |
Lecture
25 -
Human
Health
Risk
Assessment
of Lead
and
Arsenic
Heavy
metal(oid)s
and food. |
Thur 11/27 |
Lecture
26 -
Mercury
in the
Human
Food
Chain
Environmental
mercury,
methyl-mercury
and
human
toxicity. |
Tues 11/29 |
Lecture
27 -
Frontiers
of
Food
Toxicology
A look to the challenges beyond |
Tues 12/4 |
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Course Review (Informal Q&A)
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Thur 12/5 |
Final
Exam
Delivered
9 AM |
Tues 12/11 |
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