Course syllabus A15-0188-I - Food Toxicology (FAaFR - SS 2020/2021)

     Information sheet          Detailed content          Timetable          ECTS syllabus          

     Slovak          English          

University:
Slovak University of Agriculture in Nitra
Faculty:
Faculty of Agrobiology and Food Resources
Course unit code: A15-0188-I
Course unit title:
Food Toxicology
Planned types, learning activities and teaching methods:
lecture
2 hours weekly / 26 hours per semester of study (on-site method)
seminar2 hours weekly / 26 hours per semester of study (on-site method)

Credits:
6
Semester:
Food Safety and Control - master (required), 2. semester
Food Safety and Control - master (required), 2. semester
Applied Biology - master (elective), 2. semester
Level of study: 2.
Prerequisites for registration:
none
Assesment methods :
The term grade will consist of continuous assessment - 3 written tests, 10 points each (30 points total), seminar work presentation (10 points), and end-of-term examination - oral exam (60 points).
Grading scale: letter grade A requires minimum 93 points, letter grade B requires minimum 86 points, letter grade C requires minimum 79 points, letter grade D requires minimum 72 points, letter grade E requires minimum 64 points.
A student may earn units of credits in grading scale from A to E.
Learning outcomes of the course unit:
After completion of the subject, the student is able to identify the risks connected with the food consumption in relation to the occurrence of the toxic compounds in food and their effects on human organism.
Course contents:
Students will receive information about the harmful effects of various toxic substances on humans, entering the food or formed in foods. The biological significance of toxic substances in food and influences acting on their rise. Toxic and hazardous elements. Agrochemicals. Toxic organic compounds. Radionuclides. Mycotoxins. Natural toxic ingredients of plant origin. Natural toxic constituents of foods of animal origin. Bacterial toxins. Additives. Toxic reaction products of food. Toxicological risk assessment.
Recommended or required reading:
Basic:
TOMAN, R. -- GOLIAN, J. -- MASSÁNYI, P. Toxikológia potravín. 1st ed. Nitra: Slovenská poľnohospodárska univerzita, 2003. 113 p. ISBN 80-8069-166-5.

Language of instruction:
Slovak
Notes:
Evaluation of course unit:
Assessed students in total: 769

A
B
C
D
E
FX
28,6 %15,5 %14,2 %
14,6 %
23,8 %
3,3 %
Name of lecturer(s):
Ing. Slavomír Mindek, PhD. (instructor)
prof. Ing. Róbert Toman, Dr. (examiner, instructor, lecturer, person responsible for course)
Last modification:
15. 10. 2019
Supervisor:
prof. Ing. Róbert Toman, Dr. and programme supervisor


Last modification made by Gabriela Hvizdová on 10/15/2019.

Type of output: