Course: Food Toxicology and Food Safety
This
postgraduate course will deal with the (potential) toxicity of toxic substances
present in traditional and novel foods and their safety assessment. Special
emphasis will be on novel scientific developments in selected existing topics
and newly emerging topics within the field of food safety.
The
course consists of lectures by selected experts and a final written essay to be
made by the students about “lessons learned during the course”.
Brief description
This postgraduate course will deal with the (potential) toxicity of toxic
substances present in traditional and novel foods and their safety assessment.
Special emphasis will be given to novel scientific developments in the field of
natural toxins, genetically modified food, food supplements, food sensitivity
and allergy, drinking water, products derived from food processing, agricultural
chemicals, microbiological food safety, persistent organic pollutants,
engineered nanomaterials, food additives and veterinary drugs.
General aims
Insight in the type of items being
an issue of safety concern in modern food safety evaluation. Application of
this insight in understanding the relative importance of the various items in
the field of food safety.
Module outcomes (competences, skills)
On
successful completion of the module, participants should:
- have obtained knowledge and an
overview of major existing and newly emerging items of concern within the field of food
toxicology and food safety assessment.
- be able to summarize the obtained
insights and to express the importance of the lessons learned for their own
scientific work and future career.
Lecturers:
Dr. G.M. Alink (Wageningen University)
Prof. dr. A. Bast (Maastricht University)
Prof. dr. J. Fink-Gremmels (Utrecht University)
Prof. dr J. Groten (Merck and Wageningen
University)
Dr. G. Haenen (Maastricht University)
Dr. L.A.P. Hoogenboom (RIKILT)
Dr. E. Kok (RIKILT)
Prof. dr. F.X.R. van Leeuwen (RIVM and Wageningen
University)
Prof. dr. H. van Loveren (RIVM and Maastricht
University)
Prof. Dr. A.J. Murk (Wageningen University)
Prof. dr. I.M.C.M. Rietjens (Wageningen University)
Dr. G.J. Schefferlie (RIVM)
Dr. C van der Schoor (CTGB)
Prof. dr. B. Urlings (Wageningen University)
Prof.
dr. R.A. Woutersen (TNO and
Prof.
dr. M. Zwietering (
Duration: 1 week
ECTS credits: 1.5
Period: 11-15 May, 2009 (every 2 years)
Fee: € 1,000.- (PhD students may apply for the reduced rate of €
250.=)
Location: Div. of Toxicology,
Tuinlaan
5, De Dreijen
Wageningen, The Netherlands
Note
For each Food
Toxicology and Risk Assessment course, ILSI Europe provides a course grant for
applicants from CEE, SEE and Baltic countries (Albania, Bosnia and Herzegovina,
Bulgaria, Croatia, Czech Republic, Estonia, Greece, Hungary, Latvia, Lithuania,
Montenegro, Poland, Romania, Serbia, Slovakia, Slovenia, The former Yugoslav
Republic of Macedonia, Turkey). For details on conditions and application etc,
see: http://europe.ilsi.org/events/upcoming/PEtsponsor.htm