| Department of Veterinary Pathobiology | |||||||||||||||||||
| Earliest Possible Year | BSc. 2 year to BSc. 3 year | ||||||||||||||||||
| Duration | One block | ||||||||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||||||||
| Course Level | Joint BSc and MSc | ||||||||||||||||||
| Examination | Final Examination written examination Portfolio Examination All aids allowed Description of Examination: The student choose a subject within chemical food safety, normally a substance or a substance group. Under supervision he writes a credit paper based on international scientific literature. pass/fail, internal examiner | ||||||||||||||||||
| Organisation of Teaching | Approximately three lectures per week supplemented with two cases to be solved and presented in groups under supervision. Writing one individal credit paper written under supervison. | ||||||||||||||||||
| Block Placement | Block 2 Week Structure: C | ||||||||||||||||||
| Teaching Language | English may be conducted in Danish/Swedish | ||||||||||||||||||
| Areas of Competence the Course Will Address | |||||||||||||||||||
| The course will address basic sciences and applied sciences as well as ethics and values. Within the basic sciences the student will comprehend the biological mechanisms of importance to the uptake and toxicity of chemical substances. Likewise he/she will be able to comprehend the effect of processing on potential toxicity of products.With respect to ethics and values the student will be aware of the possible daily interactions between individuals as well as on the overall impact of society on the chemical food safety of individuals and of population groups; and the possible consequences. | |||||||||||||||||||
| Course Objectives | |||||||||||||||||||
| The overall objective of the course is to clarify to the student which factors that are of greater importance for the chemical food safety in a society. More specific to make the student able to analyse situations and information from the point of view of food safety. To qualify the students to by themselves retrieve further relevant information and to convey these in a professional manner. | |||||||||||||||||||
| Course Contents | |||||||||||||||||||
| The course takes-up the following major topics and issues: - the uptake and fate of xenobiotics by higher organisms (kinetics and dynamics) - specific mechanisms for toxicity - the use of laboratory animals, organs and cell cultures in toxicity testing(in-vivo and in-vitro) - the most relevant groups of chemical compounds, origin, structure and toxicity - general principles behind and knowledge about the effect of processing on toxicity of foods - national- og international legislation as well as control procedures etc. Chemical substances and products include: heavy metals such as lead and mercury, persistant organic polutants such as dioxins, agricultural chemical such as pesticides, mycotoxins as eg. aflatoksin, toxic constituents in plants and algae (eg solanin and caffein) food additives such colorants, sweeteners and flavouring materials in addition to hormone like substances and polymer additives. | |||||||||||||||||||
| Teaching And Learning Methods | |||||||||||||||||||
| The course takes into use several different teaching forms and methods. Thus lectures will be supplemented with cases solved and presented by student groups with opponence from colleague students. Reading groups and individual writing of credit papers under supervision. During the course visits to enterprises and/or state laboratories will also be made | |||||||||||||||||||
| Course Litterature | |||||||||||||||||||
| The course literature will consist of a course book as supplemented by research and review articles. The course book is: Lu, F.C. and Kacew, S. (2002). Lu's Basic Toxicology: Fundamentals, Target Organs and Risk Assessment, Taylor and Frances, London and New York (4. ed.). | |||||||||||||||||||
| Course Coordinator | |||||||||||||||||||
| Leon Brimer, lbr@life.ku.dk, Department of Veterinary Pathobiology/Section for Biomedicine, Phone: 35333181 | |||||||||||||||||||
| Study Board | |||||||||||||||||||
| Study Committee LSN | |||||||||||||||||||
| Course Scope | |||||||||||||||||||
| |||||||||||||||||||