Overview of Food Toxicology

This face-to-face course provides participants with an overview of the application of toxicological principles to food toxicants.

Prior coursework in toxicology or completion of an on-line tutorial is required.  A self-paced on-line basic toxicology tutorial is available to students prior to the course.  The free tutorial, developed by the U.S. National Library of Medicine, is based on concepts presented in the University of Maryland’s introductory course on toxicology, The tutorial provides a basic understanding of toxicology.  Our course instructors provide e-mail support for students participating in the on-line tutorial. 

The Overview of Food Toxicology course covers the major food toxicants.  Classroom activities balance lecture with group activities utilizing current toxicological literature.

Overview of Topics

Learning Objectives

After completing this course, students understand:

• Definitions of toxicology and toxicity
• Different types of toxic responses
• How toxicants are classified
• Phases of toxicosis
• Basics of toxicity testing
• Sensitivities of special populations
• Toxic effects of specific food toxicants
• Mechanisms of action of specific food toxicants
• Food allergies versus food toxicants
• Mechanisms for interactions between multiple food compounds and/or drugs

This course meets a requirement of the JIFSAN Epidemiology/ToxicologyTrack Certificate in Food Safety Risk Analysis

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