Nutrition and environment
[SBIM2234]
[52.5h] 6 credits
This course is taught in the 1st & 2d semester.
Teacher(s):
Language: French
Level: Second
Aims
The second part describes and discusses the basic rules of hygiene and behaviour for the prevention of toxic and microbiologic risks.
The third section is devoted to the legal aspects relatives to nutrition and food safety (including claims, dietary supplements, novel food ).
Main themes
1. Cellular mechanisms of toxicity
2. Toxicological evaluation of food products
3. Major risks associated with ingestion of food and food derivatives
4. Novel concepts in the evaluation of food safety
2nd section
1. General principles of hygiene and risk evaluation for food.
2. Application to food industry and distribution
3rd section
1. Legal aspects : fundamental rules and in Belgium and in European community.
2. Future and present developments in legislation (functional food and claims ; novel food and partnuts, food additives ; HACCP and GLP application )
Content and teaching methods
To integrate the basis for the comprehension of recent concept of toxicology, hygiene and legislation related to food products and nutrition, on the basis of case-studies related to public health.
Méthodes :
Lectures, critical reading and consultation of key internet websites on hot topics in the field of nutritional/food toxicology.
Other information (prerequisite, evaluation (assessment methods), course materials recommended readings, ...)
Evaluation: Written examn
Support: Summary, reference papers, and power point presentations available on iCampus