FOOD08003 2019 Food Toxicology and Immunology

Understand and describe the science of toxicology and immunology

Describe the risk to human health posed by exposure to food pollutants

Describe the route of entry of chemical and biological contaminants into food items

Understand and describe the disease states associated with food pollutants and target organ toxicity

Describe toxicological pathology associated with food toxins

Describe a range of natural and anthropogenic food pollutants

Teaching will consist of 2 hour lectures weekly.

At least 4 hours of study is needed per week for the student

Case studies and interactive debates will also be used. 

Assessment consists of a final exam 60% and continuous assessment cumulating to 40%.

CA will include critical long answer questions and MCQ type exams. 

Final examination must be passed to ensure successful completion of the module.

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This module is designed to provide a level of knowledge on the area of food toxicology and immunology as expected at level 8 degree. Food toxicology will be studied in detail to ensure a level of understanding on the injury to living cells that food contamination may induce. The presence of chemical agents (anthropogenic) in food items will be detailed outlining the routes of entry of such pollutants and consequences of consumption. This module will first provide a introduction to toxicology and immunology with an in depth focus on food items as the module progresses. Concepts of toxicology such as metabolism, cytotoxicity, target organ/cell toxicity, mutagenesis and carcinogenesis will be studied as well as many disease states. Allergenic reactions, allergens and food intolerances will be another key component of this module, with a detailed study of the immune system and its disease states. Biological contamination of food is also an important component of the module with particular focus on mycotoxin, endotoxins, exotoxin, parasitic and microbial food pollution. The impact of such biological contamination of food on the health of the individual will be detailed. Natural toxins and heavy metals present in certain food items will also be studied in additional to man man chemicals such as pesticides and food additives. Additionally, food handling and disinfection techniques and how they impact food toxicology will be studied. Marine toxins in food and the role of water contamination and subsequent fish contamination on the food chain will be a key element of this module. The One Health Approach and how it aims to benefit both human and animal health and safety will also be studied to ensure students are up to date with current food production methods and guidelines. This module is aimed at providing students with the knowledge and understanding of this important area, enabling them to incorporate all concepts in to any area of employment.