After the course is completed it is expected that the student knows the following:
Knowledge:
- Definitions related to toxicology
- Regarding the most important contaminants in food, toxicology of various food additives and contaminants and their sources.
- Explain what food safety involves and which contaminants are of relevance.
- Explain risk analysis, assessment and management related to food safety and which organisations are involved in these processes nationally and internationally.
Skills:
- Master the terminology regarding food safety: concepts of toxicology, toxicokinetics of contaminants (adsorption, distribution, metabolism and excretion) and toxicodynamics (effects of contaminants at different levels of biological organisation).
- intepret scientific documents such as papers on toxicology
- utilise knowledge regarding food additives and contaminants in other areas of nutritional studies