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Nutrition and Toxicology

Course Description: This course introduces students to the principles of toxicology. Students will learn about diverse food-borne toxicants, including animal and plant toxins, microbial contaminants, nutrient toxicity, and food processing by-products, thereby enhancing their understanding of food safety and health risks.
Credits: 2
Prerequisites: CNUT235
Objectives of the course :

The aim of this course is to provide students with fundamental knowledge in toxicology, enabling them to identify and understand foodborne toxicants and their impact on health and safety.

Course outputs :

1. Identify the types of toxic substances found in food.
2. Describe the effects of food poisoning on human health.
3. Evaluation of risks associated with toxic substances in food.
4. Applying critical thinking to evaluate risk reduction measures for toxic substances.

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  • Last updated: 2026-06-30

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