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This document provides information on the 2012-2013 course FNSC5430 Food Toxicology and Safety. The objective of the course is for students to gain knowledge on key concepts and principles of food safety and toxicology, and to develop an understanding of toxic substances in foods and the health risks they may pose. Topics covered include food hygiene, poisoning, legislation, safety systems, and the principles, mechanisms, and assessment of food toxicology. The course will be taught over 14 weeks on Wednesday evenings and assessed through a midterm exam and final exam.

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54 views1 page

Outline

This document provides information on the 2012-2013 course FNSC5430 Food Toxicology and Safety. The objective of the course is for students to gain knowledge on key concepts and principles of food safety and toxicology, and to develop an understanding of toxic substances in foods and the health risks they may pose. Topics covered include food hygiene, poisoning, legislation, safety systems, and the principles, mechanisms, and assessment of food toxicology. The course will be taught over 14 weeks on Wednesday evenings and assessed through a midterm exam and final exam.

Uploaded by

Victor Chan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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2012-2013 FNSC5430 Food Toxicology and Safety

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, as well as risk analysis.
Topics on food toxicology include its general principles, biochemical and physiological
mechanisms of action of food toxicants, and methods for food safety assessment.
Date: Wednesday 6:30 – 9:30 p.m.
Venue: SC L1
Teachers: Professor Peter C.K. Cheung (convenor) SLS, CUHK
Professor John Ho, SLS, CUHK
Mr. K.K. Li, Food and Environmental Hygiene Department, HKSAR
Week Date Topic Teacher
1 16 Jan Overview of food toxicology and Peter Cheung
safety
2 23 Jan Food and environmental hygiene I KK Li
3 30 Jan Food and environmental hygiene II KK Li
4 6 Feb Food poisoning/ food spoilage KK Li
13 Feb Chinese New Year holiday
5 20 Feb Food legislation/ food control KK Li
systems
6 27 Feb Risk analysis in food safety control KK Li
7 6 Mar Mid-term Examination KK Li
8 13 Mar Principles of toxicology John Ho
9 20 Mar Factors influencing toxicity John Ho
10 27 Mar Chemicals-induced toxicity John Ho
11 3 Apr Potential Toxicity of Food additives John Ho
12 10 Apr Seafood toxins & its activity John Ho
13 17 Apr Metallic contamination John Ho
14 24 Apr Case studies John Ho
To be announced Final Examination John Ho
Assessment: Mid-Term Examination 50% (week 2 to 6)
Final Examination 50% (week 8-14)
Recommended references: To be provided by individual teachers

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