Course

Unit I

Principles of Toxicology 9Hrs

Classification of toxic agents. Characteristics of exposure. The spectrum of undesirable effects. Interaction and tolerance. Biotransformation and mechanisms of toxicity. Evaluation of toxicity- risk vs. benefit. Experimental design and evaluation- Prospective and retrospective studies. Controls: Statistics (descriptive and inferential). Animal models as predictors of human toxicity. Legal requirements and specific screening methods as per OECD guidelines in vitro and in vivo studies. Clinical trials.

Unit II

Natural Toxins in Food 9Hrs

Natural toxins of importance in food- toxins of plant and animal origin. Microbial toxins (e.g., bacterial toxins, fungal toxins and Algal toxins)- Natural occurrence, toxicity and significance. Determination of toxicants in foods and their management.

Unit III

Food Allergies and Sensitivities 9Hrs

Natural sources and chemistry of food allergens, True/untrue food allergies. Handling of food allergies. Food sensitivities (anaphylactoid reactions, metabolic food disorders, and idiosyncratic reactions). Safety of genetically modified food- potential toxicity and allergenicity of GM foods. Safety of children’s consumables.

Unit IV

Environmental Contaminants and Drug Residues in Food 9Hrs

Fungicide and pesticide residues in foods; heavy metal and their health impacts. Use of veterinary drugs (e.g. Malachite green in fish and βagonists in pork). Radioactive contamination of food, Food adulteration and potential toxicity of food adulterants. Endocrine disrupters in food. Microplastics in food: Health risks and solutions.

Unit V

Toxins generated during Food Processing 9Hrs

Safety of food additives. Toxicological evaluation of food additives. Food processing generated toxicants- Nitroso-compounds, heterocyclic amines. Dietary Supplements and toxicity related to dose- common dietary supplements. Relevance of the dose. Possible toxic effects.

Prerequisite: Basic Food Groups, Food Additives, Food Microbiology

Course Objectives:

1. To obtain basic knowledge on the principles of food toxicology and the impact of natural toxins in
2. To analyze and study the influencing factors like environment, toxins, drugs, and additives on food allergens and

Course Outcomes:

CO1: Acquire knowledge of the principles of food toxicology.

CO2: Gain knowledge on the impacts of natural toxins in foods.

CO3: Understand the relationship between food allergens and sensitivity

CO4: Gain knowledge on Environmental contaminants and drug residues in food

CO5: Develop food processing skills and understand the role of food additives and toxicants.

Skills:

• Develop skills on the identification of food allergens
• Acquire skills in understanding toxins, harmful additives

CO-PO Mappings

Evaluation Pattern:

*CA – Can be Quizzes, Assignment, Projects, and Reports, and Seminar

Textbooks:

1. Klaassen, Curtis , Watkins III, John B. (2021). Essentials of Toxicology, 4^th Edition, McGraw-Hill Medical, USA.
2. Casarett & Doull’s. (2019). Toxicology: The Basic Science of Poisons, 9^th Mcgraw-Hill Medical, New York.
3. Galanakis M. (2020). Food Toxicology and Forensics. Academic Press, USA.

Reference Books:

1. Fletcher and Netzel G. (2020). Food Safety and Natural Toxins. Mdpi AG publishers, Switzerland.