CURRICULUM COURSE REVIEW FORMAT
This form is for use when altering the College curriculum by adding or combining courses
1. Course Title/Number: 18-555 Food Toxicology
2. Number of Credits:
3
3. Curriculum Program Title: Food and Nutritional Sciences
4. Curriculum/Course Is:
(x) New
(x) Required Course ( ) Revised
( ) Elective Course
5. List Prerequisites: 18-550
6. List Courses Being Replaced: None
7. List Courses Being Deleted: None
8. Needs Statement. Give brief statement explaining the need for the new course or for combining courses.
Does this course adjustment alter the nature of the curriculum program or the degree to be awarded?
The course provides students with an understanding of the toxic substances occurring in food, either naturally
or formed during processing, and the toxic effects of these substances on the biological systems.
9. Catalogue Description of the Course:
The course emphasizes biological and chemical aspects of toxicology, microbial aspects of food borne
infections and intoxications, food additives, toxic substances occurring in food, either naturally or formed
during processing, and the toxic effects of these substances on the biological systems. Safety of genetically
engineered foods, risk assessment and food safety policy will be discussed as general topics.
10. List Objectives of the Course:
Students completing the course should:
1. understand the biological and chemical aspects of toxicology, microbial aspects of food borne infections
and intoxications, food additives, toxic substances occurring in food
2. mechanisms of action of specific food toxicants
3. food allergies versus food toxicants
11. Course Outline (see course outline on page 3)
Curriculum Course Review Format
12. Show how the proposed course fits into the curriculum or course sequence. Attach course descriptions
Curriculum
Course
Review Format
and list course
numbers:

The proposed course would provide students the foundation knowledge and skills to prepare
them for a career in the field of food safety.
13. Are there comparable courses in other departments? If so, list all comparable courses here. (Attach course
descriptions for all comparable courses.)

No
14. How will students be affected by this course change? Will this course improve students' professional competence,
employability, and ability to pass professional examinations? Does this course increase the number of credit hours
required for graduation? Do the course prerequisites increase the total number of semester hours in this curriculum
program?



The course would not affect the total number of credit hours required for graduation.
The course would improve students' professional competence and employability.
The prerequisites would not increase the total number of semester hours in this curriculum
program
15. What effect will this new course have on College resources? Will this course require new or additional resources
and/or staffing?

None
16. How will this new course benefit the College?

This course would improve students' professional competence and employability. It would
give students a unique opportunity to be prepared them for a career in the field of food
science.
17. How will the change affect the program?
 The change would strengthen the
Submitted by:
quality of the graduate program in food science.
Date
Approved by the Faculty of Department (Date)
Section 11: Course
Title/Number: 18-555 Food Toxicology
Proposed course syllabus
Section 11: Course
Title/Number: 18-555 Food Toxicology
Proposed course syllabus
1. Introduction to Food Toxicology
2. History of US Food Regulation
3. Concepts of Toxicology
4. Pesticide Residues in Food
5. Dose-Response Relationships
6. Absorption of Toxicants
7. Distribution and Storage of Toxicants
8. Biotransformation and Elimination of Toxicants
9. Target Organ Toxicity
10. Teratogenesis, Mutagenesis, and Carcinogenesis
11. Food Allergy
12. Food Intolerance and Metabolic Disorders
13. Food Additive Safety Assessment
14. Toxicology of Selected Food Additives
15. Genetically Modified Organisms in Food
16. Food Irradiation
17. Natural Toxins in Plants and Fungi: The Ecological Biochemistry of Food
18. Toxic Mold and Mycotoxins
19. Marine Toxins in Food
20. Naturally Occurring Toxicants as Etiologic Agents of Foodborne Disease
21. Bacterial Toxigenesis
22. Animal Drug Residues in Food
23. Toxicants Formed During Food Processing
24. Dioxin and Related Compounds in the Human Food Chain
25. Human Health Risk Assessment of Lead and Arsenic
26. Mercury in the Human Food Chain
Case study report: All students are expected to prepare a case study report. The case study examines a
chemical food toxicology concern. The case study examines sources, pathways, receptors, and controls
for your target chemical in the human food chain and human disease manifestation. Students are expected
to review major sources of the chemical, natural or synthetic, fate and transport in the food system,
toxicomechanics, toxicodynamics, toxicological endpoints in animals or humans, and the natural,
engineered, or regulatory controls that aid in the mitigation of the exposure.