Food Chemistry and Toxicology

At the end of this course, students should be able to: 1. explain the basic concept of food chemistry and toxicology; 2. describe the structure, chemistry, properties and interactions of food constituents, including nutrient-drug interaction and their effects on nutrient availability; 3. discuss the factors affecting nutrient stability in food products; 4. explain with the health and consumer issues related additives, pesticide residues, contaminants, and many others; 5. discuss food safety, good manufacturing practices, and concepts of Hazard Analysis and Critical Control Point (HACCP); and 6. discuss the national and international guidelines and limits of toxins in foods .

Structure, chemistry, properties and interactions of food constituents, nutrient-drug interaction, effects of these interactions on nutrient availability in foods; Health and consumer issues related additives, pesticide residues, contaminants, carcinogens, drugs/ hormones, and nutrient supplements in relation to content on natural and synthetic chemicals. Environmental factors affecting nutrient stability in food products. Food additives. Food borne diseases. Food safety, Good Manufacturing Practices, and concepts of Hazard Analysis and Critical Control Point (HACCP).