{"id":2596,"date":"2023-07-25T15:31:38","date_gmt":"2023-07-25T12:31:38","guid":{"rendered":"http:\/\/www.food.ihu.gr\/?post_type=course&#038;p=2596"},"modified":"2024-09-12T13:02:23","modified_gmt":"2024-09-12T10:02:23","slug":"276-190507","status":"publish","type":"course","link":"https:\/\/www.food.ihu.gr\/en\/courses\/276-190507\/","title":{"rendered":"Food Toxicology"},"author":6,"template":"","meta":[],"semester":[38],"course_type":[74],"acf":{"code":"276-190507","semester":38,"level":"1","teaching_activities":{"activity_1":{"description":"Lectures","weekly_hrs":2,"ects":4},"activity_2":{"description":"Practice Exercises","weekly_hrs":1,"ects":""},"activity_3":{"description":"","weekly_hrs":"","ects":""},"activity_4":{"description":"","weekly_hrs":"","ects":""},"activity_5":{"description":"","weekly_hrs":"","ects":""}},"type":74,"language":"Greek (English for Erasmus students)","erasmus":"\u039d\u03b1\u03b9","url":"https:\/\/exams-geo.the.ihu.gr\/enrol\/index.php?id=233","prerequisites":"","instructors":[1488],"coordinator":"","content":"<ul>\r\n \t<li>Principles of Toxicology\r\n<ul>\r\n \t<li>Dose-response relationships.<\/li>\r\n \t<li>Bioassays, toxicity tests, LC50, EC50, NOAEL.<\/li>\r\n \t<li>Acute and chronic toxicity.<\/li>\r\n \t<li>Toxicokinetics, absorption, distribution and storage, biotransformation of toxicants.<\/li>\r\n \t<li>Ecotoxicological assessment.<\/li>\r\n \t<li>Risk assessment.<\/li>\r\n<\/ul>\r\n<\/li>\r\n<\/ul>\r\n<ul>\r\n \t<li>Food toxicants\r\n<ul>\r\n \t<li>Pesticide residues.<\/li>\r\n \t<li>Heavy metals.<\/li>\r\n \t<li>POPs, PAHs, PCBs.<\/li>\r\n \t<li>Dioxin and related compounds.<\/li>\r\n \t<li>Endocrinic disruptive compounds.<\/li>\r\n \t<li>Animal drug residues in food.<\/li>\r\n<\/ul>\r\n<\/li>\r\n<\/ul>\r\n<ul>\r\n \t<li>Natural toxins\r\n<ul>\r\n \t<li>Mycotoxins.<\/li>\r\n \t<li>Phytotoxins.<\/li>\r\n \t<li>Marine toxins.<\/li>\r\n<\/ul>\r\n<\/li>\r\n<\/ul>\r\n<ul>\r\n \t<li>Toxicants formed during food processing\r\n<ul>\r\n \t<li>Biochemical transformations in foods.<\/li>\r\n \t<li>Acrylamide and Maillard reactions.<\/li>\r\n \t<li>Polycyclic aromatic hydrocarbons.<\/li>\r\n \t<li>Polycyclic aromatic amines.<\/li>\r\n<\/ul>\r\n<\/li>\r\n<\/ul>","goals":"<ul>\r\n \t<li>Understand the general principles of toxicology and the biochemical and physiological properties and mechanisms of action of xenobiotics.<\/li>\r\n \t<li>Get familiar with food safety and risk assessment.<\/li>\r\n<\/ul>","skills":"<ul>\r\n \t<li>Work in an interdisciplinary environment.<\/li>\r\n \t<li>Generation of new research ideas.<\/li>\r\n \t<li>Promote free, creative and inductive thinking.<\/li>\r\n \t<li>Search, analyze and synthesize data and information using the necessary technologies.<\/li>\r\n \t<li>Independent work.<\/li>\r\n<\/ul>","teaching_methods":"<ul>\r\n \t<li>Face to face.<\/li>\r\n<\/ul>","ict_usage":"<ul>\r\n \t<li>Teaching with Power point presentations.<\/li>\r\n<\/ul>","teaching_organization":{"activity_1":{"description":"Lectures","workload":25},"activity_2":{"description":"Practical exercises","workload":25},"activity_3":{"description":"Independent Study","workload":50},"activity_4":{"description":"","workload":""},"activity_5":{"description":"","workload":""},"activity_6":{"description":"","workload":""}},"students_evaluation":"<ul>\r\n \t<li>Writing exams in the end of the semester.<\/li>\r\n<\/ul>","bib_textbooks":"<ol>\r\n \t<li>Klaasen C. D, Watkins J. B, (2015). \u0392\u03b1\u03c3\u03b9\u03ba\u03ae \u03a4\u03bf\u03be\u03b9\u03ba\u03bf\u03bb\u03bf\u03b3\u03af\u03b1, \u0395\u03ba\u03b4\u03cc\u03c3\u03b5\u03b9\u03c2 \u03a0\u03b1\u03c1\u03b9\u03c3\u03b9\u03ac\u03bd\u03bf\u03c5.<\/li>\r\n \t<li>\u039a\u03bf\u03c4\u03c1\u03bf\u03ba\u03cc\u03b7\u03c2 \u039a., \u03a0\u03b1\u03c0\u03b1\u03b4\u03bf\u03b3\u03b9\u03b1\u03bd\u03bd\u03ac\u03ba\u03b7\u03c2 \u0395. , (2009). \u0394\u03b9\u03b1\u03c4\u03c1\u03bf\u03c6\u03ae \u03ba\u03b1\u03b9 \u03c7\u03b7\u03bc\u03b5\u03af\u03b1 \u03c4\u03c1\u03bf\u03c6\u03af\u03bc\u03c9\u03bd \u03c3\u03c4\u03b7 \u03b4\u03b7\u03bc\u03cc\u03c3\u03b9\u03b1 \u03c5\u03b3\u03b5\u03af\u03b1, \u0395\u03ba\u03b4\u03cc\u03c3\u03b5\u03b9\u03c2 \u03a0\u03b1\u03c3\u03c7\u03b1\u03bb\u03af\u03b4\u03b7\u03c2, Broken Hill Publishers.<\/li>\r\n \t<li>Omaye St (2004). Food and Nutritional Toxicology, CRC Press.<\/li>\r\n \t<li>Shibamoto T, Bjeldanes LF (2009). Introduction to Food Toxicology, Elsevier.<\/li>\r\n \t<li>\u03a3\u03ba\u03bf\u03c5\u03c1\u03bf\u03bb\u03b9\u03ac\u03ba\u03bf\u03c5 \u039c., (2009). \u03a4\u03bf\u03be\u03b9\u03ba\u03bf\u03bb\u03bf\u03b3\u03af\u03b1, \u0395\u03ba\u03b4\u03cc\u03c4\u03b7\u03c2: \u03a0\u03ad\u03c4\u03c1\u03bf\u03c2 \u039d. \u03a0\u03b1\u03c0\u03b1\u03c3\u03b1\u03c1\u03b1\u03bd\u03c4\u03cc\u03c0\u03bf\u03c5\u03bb\u03bf\u03c2.<\/li>\r\n \t<li>Reichl F. X., (2003). \u0393\u03b5\u03bd\u03b9\u03ba\u03ae \u03c4\u03bf\u03be\u03b9\u03ba\u03bf\u03bb\u03bf\u03b3\u03af\u03b1-\u039f\u03c5\u03c3\u03af\u03b5\u03c2, \u03b4\u03c1\u03ac\u03c3\u03b5\u03b9\u03c2, \u03c0\u03b5\u03c1\u03b9\u03b2\u03ac\u03bb\u03bb\u03bf\u03bd<strong>, <\/strong>\u0395\u03ba\u03b4\u03cc\u03c3\u03b5\u03b9\u03c2 \u03a0\u03b1\u03c3\u03c7\u03b1\u03bb\u03af\u03b4\u03b7\u03c2, Broken Hill Publishers.<\/li>\r\n \t<li>\u0398\u03b5\u03bf\u03c7\u03ac\u03c1\u03b7\u03c2 \u03a3, \u039a. \u0393\u03b9\u03b1\u03b3\u03ba\u03af\u03bd\u03b7\u03c2, \u03a7. \u039a\u03b1\u03c1\u03b1\u03bd\u03c4\u03ce\u03bd\u03b7\u03c2 (2016). \u03a4\u03bf\u03be\u03b9\u03ba\u03bf\u03bb\u03bf\u03b3\u03af\u03b1 \u03a4\u03c1\u03bf\u03c6\u03af\u03bc\u03c9\u03bd, \u0395\u03ba\u03b4\u03cc\u03c3\u03b5\u03b9\u03c2 \u0396\u03ae\u03c4\u03b7.<\/li>\r\n \t<li>\u03a4\u03c3\u03bf\u03cd\u03ba\u03b1\u03bb\u03b7-\u03a0\u03b1\u03c0\u03b1\u03b4\u03bf\u03c0\u03bf\u03cd\u03bb\u03bf\u03c5 \u0395\u03bb., (2008). \u0395\u03c0\u03b9\u03bb\u03b5\u03b3\u03bc\u03ad\u03bd\u03b1 \u03a3\u03cd\u03b3\u03c7\u03c1\u03bf\u03bd\u03b1 \u0398\u03ad\u03bc\u03b1\u03c4\u03b1 \u03a4\u03bf\u03be\u03b9\u03ba\u03bf\u03bb\u03bf\u03b3\u03af\u03b1\u03c2, \u0395\u03ba\u03b4\u03cc\u03c3\u03b5\u03b9\u03c2 \u03a0\u03b1\u03c1\u03b9\u03c3\u03b9\u03ac\u03bd\u03bf\u03c5.<\/li>\r\n<\/ol>","bib_journals":"<ol>\r\n \t<li>Food and Chemical Toxicology.<\/li>\r\n<\/ol>\r\n<strong>\u0399\u03c3\u03c4\u03cc\u03c4\u03bf\u03c0\u03bf\u03b9:<\/strong>\r\n<ul>\r\n \t<li>EPA (Environmental Protection Agency),\u00a0<a href=\"http:\/\/www.epa.gov\/\" target=\"_blank\" rel=\"noopener\">http:\/\/www.epa.gov\/<\/a><\/li>\r\n \t<li>Food &amp; Drug Administration\u00a0<a href=\"http:\/\/www.fda.gov\/\" target=\"_blank\" rel=\"noopener\">http:\/\/www.fda.gov\/<\/a><\/li>\r\n<\/ul>"},"_links":{"self":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2596"}],"collection":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course"}],"about":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/types\/course"}],"author":[{"embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/users\/6"}],"version-history":[{"count":22,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2596\/revisions"}],"predecessor-version":[{"id":5526,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2596\/revisions\/5526"}],"acf:post":[{"embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/staff\/1488"}],"acf:term":[{"embeddable":true,"taxonomy":"course_type","href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course_type\/74"},{"embeddable":true,"taxonomy":"semester","href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/semester\/38"}],"wp:attachment":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/media?parent=2596"}],"wp:term":[{"taxonomy":"semester","embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/semester?post=2596"},{"taxonomy":"course_type","embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course_type?post=2596"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}