Module EW3510-KP08

Duration

1 Semester

Turnus of offer

each summer semester

Credit points

8

Course of studies, specific fields and terms:

• Bachelor Nutritional Medicine 2024, compulsory, Nutritional Sciences
• Bachelor Nutritional Medicine 2018, compulsory, Nutritional Sciences
• Bachelor Nutritional Medicine 2016, compulsory, Nutritional Sciences

Classes and lectures:

• EW3510-V: Food safety (lecture, 4 SWS)
• EW3510-P: Food safety (practical course, 2 SWS)

Workload:

• 90 hours in-classroom work
• 150 hours private studies

Contents of teaching:

• 1. basics of nutritional toxicology
• 1.1 General toxicology
• 1.2 Cellular and molecular toxicology
• 1.3 Nutritional toxicological bioavailability
• 1.4 Toxicity testing and risk assessment
• 1.5 Food monitoring
• 1.6 Food supplements
• 2 Special nutritional toxicology
• 2.1 Food ingredients
• 2.2 Food additives
• 2.3 Food contaminants
• 2.4 Processing-related substances
• 2.5 Microbial risks

Qualification-goals/Competencies:

• Students can derive risk assessments for food safety from microbiological parameters (literature data).
• Students are able to understand and to actively apply the scientific vocabulary of basic toxicology.
• By applying their toxicological knowledge, students can autonomously carry out qualitative risk assessments of food, evaluate scientific data, critically review scientific publications and select appropriate procedures to verify working hypotheses.
• Students can explain relationships between food toxicology and food hygiene in a differentiated way and use this knowledge in the sense of a theory-practice transfer as well as in order to answer current scientific questions.
• The toxicological evaluation of relevant substances within the food production is carried out in a differentiated way and by taking methodological limitations into account.
• Students are able to assess the risks of nutrition-related toxic substances to humans and to the environment.
• For this purpose, students learn the terminology and logic of toxicology as well as the effect patterns of important substance groups.
• They can derive risk assessments from experimentally determined toxicological parameters (literature data).
• They know the reaction parameters of contaminants in food and understand legal norms from a technical point of view

Grading through:

• written exam

Requires:

• Biology 1 (LS1000-KP08, LS1000-MLS)

Responsible for this module:

• Prof. Dr. rer. nat. Martin Smollich

Teacher:

• Institute of Nutrition Medicine
• Prof. Dr. rer. nat. Martin Smollich

Literature:

• Bart/Ernst/Papatheodorou : Toxikologie für Einsteiger. Spektrum Akademischer Verlag, 1. Auflage 2022
• Matissek : Lebensmittelsicherheit. Springer Spektrum, 1. Auflage 2020

Language:

• offered only in German

Notes:

Last Updated:

24.03.2025