Course Description
This course evaluates the weight of evidence from peer-reviewed scientific literature relating the presence of chemical or biological toxins, whether naturally occurring or man-made in the food system to health outcomes. Toxicological data are viewed in the context of processing effects, global food and supplement regulations, as well as commercial marketing claims and sustainability. Key concepts include dose-response, phase I and phase I metabolism, signal transduction, and the use of advanced technologies such as genomics, proteomics, and metabolomics. Students will work in teams to develop and write a critical review manuscript suitable for publication.
Fall 2024
Instructors
Meeting Patterns
Classes Start:
August 19, 2024
Classes End:
December 3, 2024
Location:
00114 Schaub Food Science Bui
Class Days:
W F
Class Start Time:
11:45am
Class End Time:
1:00pm
Class Type:
Lecture
Credits:
3.00
Restrictions:
Prerequisite: Graduate standing or advanced undergraduate students enrolled in Food Science, Nutrition, or Toxicology majors.
