I know what I eat - food toxicology and chemistry 2600-OG-EN-IKWE

The basis of scientific evaluation of xenobiotics in food will be presented. Different classes of xenobiotics in food will be discussed in terms of their toxicological characterization and relevance to human health. The following topics will be presented:
1. Introduction to the subject. Perception of the food-related risks by consumers and their scientific assessment.
2. The basics of risk assessment.
3. Toxic metals: lead and mercury.
4. Toxic metals: arsenic and cadmium.
5. Methylated resveratrol analogs - leaving the shadow of resveratrol.
6. The mold is not only unhygienic but also dangerous: mycotoxins.
7. Deadly plants and animals: natural toxins.
8. Fighting with pests: pesticides.
9. The most toxic environmental contaminants: dioxins.
10. Residues of antibiotics in food of animal origin.
11. Do hormones in food cause premature puberty?
12. Prettier, fragrant, more durable: food additives.
13. Food fraud.
14. Cancerogenic compounds in food.
15. Assessment: presentation of group projects.