Nutrition and environment: biological and toxicological aspects

Teacher(s)

Bindels Laure; de Timary Philippe; Debier Cathy; Delzenne Nathalie (coordinator); Ellero-Simatos Sandrine (compensates Bindels Laure); Everard Amandine; Smets Françoise;

Language

French
> English-friendly

Main themes

The lectures illustrate the biological mechanisms (at the molecular, cellular and systemic levels) of toxicological risk associated with food, drinks and dietary habits

Content

The first part covers the aspects of determining and assessing the risk (NOAEL, ADI, etc.) and describes the different types of toxins and the origin of their presence in food. More targeted interventions provide insight into the role of environmental toxins on metabolism, food-related microbiological risks, the interaction between gut microbiota and xenobiotics in nutritional toxicology, food allergy, risky behaviors, metabolic interactions between nutrients and xenobiotics.

Teaching methods

lectures with case presentation by teachers. Students write and present work on a topical topic in the field of nutritional toxicology.  

Evaluation methods

The assessment is based on a written exam where each holder offers open questions related to his course. Topical work is offered to students who present a power point relating to questions addressed and presented in the first course. This work is rated and the rating is integrated into the overall rating.

Other information

Les heures et le contenu du cours de Laure Bindels seront pris en charge par S. Ellero-Simatos durant l'année académique 2022-2023

Online resources

All power points and articles or tools related to the course are made available on moodle

Faculty or entity

FASB