Food can be contaminated with naturally occurring toxicants and/or man-made chemicals that have adverse health effects to humans at any stage of its production and handling. The objective of this course is to gain knowledge on the key concepts and principles of food safety and toxicology. Students are expected to develop an understanding of the nature and properties of the toxic substances in foods as well as the nature and magnitude of the hazard they represent to humans, with the aim of preventing health risks due to food intake. Topics on food safety include food hygiene, food poisoning, food legislation and food safety control systems. Topics on food toxicology include its general principles, biochemical and physiological mechanisms of action of food toxicants, and methods for food safety assessment. Emphasis will be placed on the evaluation of current issues in food safety toxicology including risk assessment and management.

• Basic concepts of Toxicology
• Food safety, personal and environmental hygiene, food safety regulation and food hygiene management

This course applies the knowledge of the physical and chemical behavior of food components in the context of food manufacturing and storage, with emphasis on both safety and nutritional attributes. It also aims at developing chemical, microbiological and sensory analyses to assess the quality and safety of foods.

• Chemical, Physical and Microbiological Properties of Food Components
• Advanced Chemical and Microbiological Analysis of Food
• Sensory Evaluation of Food