FDSC3026K Food Safety and Security Part 2: Food Toxicology

Academic Year 2024/2025

This module will provide an introductory knowledge of the toxic substances in food products. Their sources, their nature, their properties, their impact on the human health in brief and the strategies to eliminate/reduce these toxic substances will be discussed in brief. Food allergy, carcinogens, mycotoxins, pesticides, etc are among the subjects that will be covered within this module.

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Curricular information is subject to change

Learning Outcomes:

On completion of this module students will
• be able to demonstrate fundamental information on the properties of different types of food toxins
• understand the role of food processing on the elimination/reduction of food toxins

Student Effort Hours: 
Student Effort Type Hours
Lectures

20
Specified Learning Activities

20
Autonomous Student Learning

70
Total

110
Approaches to Teaching and Learning:
The key teaching and learning approaches used in this module are:
• Blending Lectures (online and face-to-face lectures)
• Specific topic studies (Team-working)
• Class discussions
 
Requirements, Exclusions and Recommendations

Not applicable to this module.


Module Requisites and Incompatibles
Not applicable to this module.
 
Assessment Strategy  
Description Timing Component Scale Must Pass Component % of Final Grade In Module Component Repeat Offered

Not yet recorded.

Carry forward of passed components
Yes
 
Resit In Terminal Exam
Summer Yes - 1 Hour
Please see Student Jargon Buster for more information about remediation types and timing. 
Feedback Strategy/Strategies

• Feedback individually to students, post-assessment
• Group/class feedback, post-assessment
• Online automated feedback

How will my Feedback be Delivered?

Not yet recorded.

Name Role
Dr Mohammadreza Khalesi Lecturer / Co-Lecturer