First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
BIOTECHNOLOGY APPLIED TO FOOD SECURITY AND NUTRITION
Course unit
FOOD TOXICOLOGY AND FOOD REGULATION
AVP5073779, A.A. 2017/18

Information concerning the students who enrolled in A.Y. 2016/17

Information on the course unit
Degree course Second cycle degree in
BIOTECNOLOGIE PER L'ALIMENTAZIONE (Ord. 2011)
IF0362, Degree course structure A.Y. 2011/12, A.Y. 2017/18
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Degree course track BIOTECHNOLOGIES FOR FOOD SCIENCE [002LE]
Number of ECTS credits allocated 8.0
Type of assessment Mark
Course unit English denomination FOOD TOXICOLOGY AND FOOD REGULATION
Website of the academic structure http://www.agrariamedicinaveterinaria.unipd.it/
Department of reference Department of Comparative Biomedicine and Food Science
Mandatory attendance No
Language of instruction English
Branch LEGNARO (PD)

Lecturers
Teacher in charge MERY GIANTIN VET/07
Other lecturers MAURO DACASTO VET/07

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses VET/04 Inspection of Food Products of Animal Origin 2.0
Core courses VET/07 Veterinary Pharmacology and Toxicology 6.0

Mode of delivery (when and how)
Period First semester
Year 2nd Year
Teaching method frontal

Organisation of didactics
Type of hours Credits Hours of
teaching
Hours of
Individual study
Shifts
Practice 2.0 16 34.0 No turn
Lecture 6.0 48 102.0 No turn

Calendar
Start of activities 02/10/2017
End of activities 19/01/2018

Syllabus
Prerequisites: There are no specific requirements. Helpful the knowledge about form, structure and functions of simplified or complex living organisms and related bio-molecular mechanisms.
Required foundation courses: none
Target skills and knowledge: Knowledge about (a) the foremost classes of natural or anthropogenic substances that are likely to found in animal feeding stuffs or human foodstuffs; (b) basic concepts and criteria for biomarker discovery, validation and use in food toxicology; (c) high-throughput methodologies (i.e., NGS, microarray), bioassays and functional studies helpful in the field of toxicogenomics applied to food science (including specific case-studies); (d) in vitro toxicology; (e) principles of food legislation within and outside EU.
Examination methods: Oral exam
Assessment criteria: Evaluation of the acquired knowledge about specific arguments; the student’s capability to discuss and solve specific problems and make by itself intra- and inter-disciplinary connections; the use of a specific scientific language
Course unit contents: FOOD TOXICOLOGY (2 UFC)
Fundamental toxicology: toxicokinetics, toxicodynamics, bioactivation, dose-response curve, acute, subacute and chronic toxicity, chemical carcinogenesis, mutagenesis, reproductive toxicology.
Fundamental molecular toxicology: oxidative stress, altered calcium homeostasis, impairment of cell proliferation, covalent binding, enzymes and other proteins inactivation, interaction with ion transporters, nuclear receptor-mediated toxicity, altered cellular signal transduction, mitochondrial toxicity
Toxic phytochemicals: favism, goitrogens, cyanogenetic glycosides, phytoalexin.
Toxin from fungi: mycotoxins, amanita phalloides
Natural toxins in marine foodstuffs
Anthropogenic contaminants: plychlorinated biphenyls (PCBs), polychlorinated dibenzo-dioxins (PCDDs), heavy metals.
Pesticides: insecticides, herbicides.
Toxicants formed during food processing: polycyclic aromatic hydrocarbons (PAHs), polycyclic aromatic amines (PAAs), N-nitrosamines, acrylamide.

PHARMACOGENETICS, TOXICOGENOMICS AND IN VITRO TOXICOLOGY (4 CFU)
Basic knowledge about in vitro methods: regulatory aspects, applications and validation of alternative in vitro methods.
Biomarkers, definition, classification and examples; toxicogenomics; pharmacogenetics; surrogate tissue analysis; high-throughput methodologies (i.e., NGS, microarray), bioassays and functional studies helpful in the field of toxicogenomics applied to food science (including specific case-studies)
Lab sessions: spectrophotometric determination of acetyilcholinesterase activity in bovine serum; cells thawing and seeding; medium changing, trypsinization and freezing; incubation with xenobiotics and cytotoxicity testing; enzyme immunoassay (ELISA kit) for the detection of total aflatoxins

FOOD LEGISLATION (2 UFC)
Principles of food legislation within and outside EU.
Planned learning activities and teaching methods: Overall, the course includes:
48 hours of frontal teaching
16 hours of practicals and hands on teaching
Additional notes about suggested reading: Microsoft Power Point slide presentations are available on Moodle platform (https://elearning.unipd.it/scuolaamv/).

Consulting hour: by appointment with the lecturer
Textbooks (and optional supplementary readings)
  • Shibamoto T.& Bjeldanes L.F. (Eds.), Introduction to Food Toxicology, 2nd Edition. --: Academic Press (Elsevier), 2009. ISBN: 978-0-12-374286-5
  • Boelsterli U.A. (Ed.), Mechanistic toxicology, 2nd edition. --: Taylor & Francis, 2009. ISBN: 0-8493-7272-0
  • G.O. Evans, Animal Clinical Chemistry: A Practical Handbook for Toxicologists and Biomedical Researchers, Second Edition. --: CRC Press, --. ISBN 978-1420080117
  • A. Wallace Hayes, Claire L. Kruger, Hayes' Principles and Methods of Toxicology, Sixth Edition. --: CRC Press, --. ISBN 9781842145364