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Department of Nutrition at the Faculty of Medical Sciences
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In the Name of God
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Course Plans
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Course title: Food Toxicology
Prerequisite: None
Location: Faculty of Medical Sciences
Targeted group: Students of hygiene and food safety
Credits: 2
Second semester 2016
Course duration: 34 hours (17 sessions)
Level: Master's degree
Course manager: Dr. Asma Afashri
Day, time and location of class: Wednesdays at 12-14
Overall Objective:
Familiarization of students with the principles of toxicology and its effect mechanisms on the human body, as well as the significance of toxins in relation to nutrition
Specific Objectives:
Graduate students are expected to have specialized information on different aspects of toxicology and meet the needs of the community in this regard.
Contents and Order of Presentation:
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Session |
Date |
Titles |
Executors |
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1 |
23.2.17 |
Overview of Toxicology |
Dr. Riahi |
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2 |
2.3.17 |
Definition of Toxin, Poisoning and their Classifications |
Dr. Riahi |
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3 |
31.1.17 |
Physical and Chemical Features, Structure and Effect Mechanism of Toxins |
Dr. Riahi |
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4 |
9.3.17 |
Entry and Pathways of Toxins into the Body |
Dr. Riahi |
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5 |
2017 |
Metabolized Ways and Antitoxins in the Body |
Dr. Riahi |
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6 |
2017 |
Effects of Toxins on Different Organs (Circulatory System, Bone Marrow System, Respiratory System, Nervous System and Gastrointestinal System) |
Dr. Riahi |
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7 |
2017 |
Effects of Toxins on Different Organs (Circulatory System, Bone Marrow System, Respiratory System, Nervous System and Gastrointestinal System) |
Dr. Riahi |
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8 |
2017 |
Effects of Toxins on Different Organs (Circulatory System, Bone Marrow System, Respiratory System, Nervous System and Gastrointestinal System) |
Dr. Riahi |
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9 |
2017 |
Overview of Toxicology and Food Poisoning |
Dr. Afshari |
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10 |
2017 |
Poisoning Caused by Microorganisms |
Dr. Afshari |
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11 |
2017 |
Poisoning Caused by Chemical Toxins and Heavy Metals |
Dr. Afshari |
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12 |
2017 |
Poisoning Caused by Fungal Toxins |
Dr. Afshari |
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13 |
2017 |
Carcinogenic and Mutagenic Materials in Food |
Dr. Afshari |
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14 |
2017 |
Poisoning Caused by Toxic Plants |
Dr. Afshari |
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15 |
2017 |
Poisoning Caused by Food Additives Including Preservatives, Favors, Sweeteners and Dyes |
Dr. Afshari |
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16 |
2017 |
Poisoning Caused by Drug Residues and Materials in Food Packaging |
Dr. Afshari |
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17 |
2017 |
Extraction and Identification of Toxins in Food Using ELISA،HPLC، FAA، GFAA and ICP Methods |
Dr. Afshari |
Teaching Method:
Lectures, discussions, question-and-answer
Student Tasks and Responsibilities:
Active participation in class
Student Evaluation Method:
Participation in class activities, presentations, final exam
References:
Food Toxicology, by Helferich, W and Winter, C.K. CRC Press. Latest edition.
Food and Nutritional Toxicology (2004), by Omaye S.T . CRC Press
Food Safety and Toxicity. John De Vries. CRC Press. Latest edition
Prepared by:
Dr. Asma Afshari, Assistant Professor of Hygiene and Food Safety/Faculty of Medical Sciences