MVI393 Chemical Food Safety

The course gives an overview of various chemicals and biogenic substances in raw materials and food products that can pose a health risk to consumers; additives, process-contaminants, environmental pollutants, natural toxins, anti-nutrients, pesticides, and drug residues. Emphasis is placed on the substances that are most relevant to Norwegian and European conditions. The course focuses on general toxicological principles, determination of acceptable and tolerable intake, risk assessment and measures used to limit the occurrence of certain substances in the value chain.

The teach goals of the course reflect UN Sustainable development goals (SDG) 1, 2, 3, 4, 6, 8, 9, 11, 12, 13, 14 & 15

Knowledge

After completing the course the student should:

• Have in-depth knowledge of various classes of toxic compounds that can pollute raw materials, feed and food, how these substances enter the food value chain and which strategies can be used to prevent or limit such pollution.
• Be able to explain important concepts in the field of toxicology, hazardous effects of the various substances and factors that affect their toxic potential.
• Explain the principles of modern risk analysis, assessment and data interpretation in relation to food safety and which national and international regulatory organizations are involved in this type of work.

Skills

After completing the course the student should:

• Master the subject terminology relevant to the food toxicology field.
• Be able to interpret scientific texts in the field.

General competence

After completing the course the student should:

• Be able to apply the knowledge of foreign matter and their toxic potential in other fields of food science and nutrition.