But du cours
Identify sources of intrinsic/extrinsic xenobiotics in food and their mode of action. Know applicable determination methods. Assess toxic risk and understand control measures within regulatory and normative contexts.
Acquis d'apprentissage visés
Understand the main hazards related to the sanitary safety of a product
Prérequis
Structure of biomolecules General and analytical chemistry Quality and good laboratory practices. Analysis of chemical hazards and HACCP
Programme
- Toxicological risk
- Naturally occurring xenobiotics in food
- Atmospheric and water pollution
- Food contamination
- Risk assessment and control
Modalités d'évaluation
Continuous assessment Individual knowledge evaluation Lab report.
Supports
Course materials, tutorials and lab work available