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
Curricular information is subject to change.
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, bacterial toxins, pesticides, dioxin and the toxins generated during food processing are among the subjects that will be covered within this module.
About this Module
Student Effort Hours:
| Student Effort Type | Hours |
|---|---|
| Lectures | 0 |
| Total | 0 |
Approaches to Teaching and Learning:
Lectures,Class-activities
Out of class assignments
Team working/project
Requirements, Exclusions and Recommendations
Not applicable to this module.
Module Requisites and Incompatibles
Not applicable to this module.| Resit In | Terminal Exam |
|---|---|
| Autumn | Yes - 1 Hour |
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.