FD6006 - FOOD TOXICOLOGY AND ALLERGY (Syllabus) 2013-regulation Anna University
FD6006 - FOOD TOXICOLOGY AND ALLERGY (Syllabus) 2013-regulation Anna University
FD6006 | FOOD TOXICOLOGY AND ALLERGY | LPTC |
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3 1 0 4
OBJECTIVES:
• Familiarize with hazards, and toxicity associated with food and their implications for health.
• Know the various kinds of allergens and basis of allergic reactions
• Be familiar with various natural toxins in food.
• Know the various kinds of allergens and basis of allergic reactions
• Be familiar with various natural toxins in food.
UNIT I | INTRODUCTION | 12 |
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Definition and need for understanding food toxicology; Hazards - Microbiological, nutritional and environmental.
Basics of immune resources - humoral and cell media resources.Allergen and mechanism of allergic resources.
UNIT II | FOOD ALLERGY AND SENSITIVITY | 12 |
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Chemistry of food allergens, celiac disease, food disorders associated with metabolism, lactose intolerance, and asthma
UNIT III | PRINCIPLES OF TOXICOLOGY | 12 |
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Natural food toxicants - toxicity of mushroom alkaloids, seafood, vegetables, fruits, pulses, and antinutritional compounds. Biological factors that influence toxicity, toxin absorption in theG.I.track, Industrial microflora, blood, brain barrier, storage and excretion of toxins
UNIT IV | DETERMINATION OF TOXICANTS IN FOOD SAMPLING | 12 |
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Quantitative and qualitative analysis of toxicants in foods; Biological determination of toxicants Assessment of food safety – Risk assessment and risk benefit indices of human exposure, acute toxicity, mutagen city and carcinogenicity, reproductive and developmental toxicity, neurotoxicity and behavioural effect, immunotoxicity.
UNIT V | TOXICANTS FORMED DURING FOOD PROCESSING | 12 |
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Intentional direct additives, preservatives, nitrate, nitrite, and N- nitroso compound flavour enhancers, food colours, indirect additives, residues and contaminants, heavy metals, other organic residues and packaging materials.
Toxicity of heated and processed foods, food carcinogens and mutagens - Polycyclic aromatic hydrocarbons, N - nitrosamines, Acrylamide and their mode of action
TOTAL : 45 PERIODS
TEXT BOOKS:
1. Helferich, William and Carl K.Winter “Food Toxicology” CRC Press, 2001.
2. Alluwalia, Vikas “Food Hygiene and Toxicology” Paragon International Publishers, 2007
3. Shibamoto, Taka yuki and Leonard F.Bjeldanzes “Introduction to Food Toxicology” 2nd Edition.Academic Press, 2009.
4. Maleki, Soheila J. A.Wesley Burks, and Ricki M.Helm “Food Allergy” ASM Press, 2006.
2. Alluwalia, Vikas “Food Hygiene and Toxicology” Paragon International Publishers, 2007
3. Shibamoto, Taka yuki and Leonard F.Bjeldanzes “Introduction to Food Toxicology” 2nd Edition.Academic Press, 2009.
4. Maleki, Soheila J. A.Wesley Burks, and Ricki M.Helm “Food Allergy” ASM Press, 2006.
REFERENCES
1. Labbe, Ronald G. and Santos Garcia “Guide to Food Borne Pathogens” John Wiley & Sons, 2001.
2. Cliver, Dean O. and Hans P.Riemann “Food Borne Diseases” 2ndEdition., Academic Press/Elsevier, 2002.
3. Riemann, Hans P. and Dean O. Cliver “Food Borne Infections and Intoxications” 3rd Edition., Academic Press/Elsevier, 2006.
2. Cliver, Dean O. and Hans P.Riemann “Food Borne Diseases” 2ndEdition., Academic Press/Elsevier, 2002.
3. Riemann, Hans P. and Dean O. Cliver “Food Borne Infections and Intoxications” 3rd Edition., Academic Press/Elsevier, 2006.
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