Ateneo - UPO

1. Basic principles in Food Toxicology
2. Basic principles of safety assessment
3. Mycotoxins
4. Endocrine Disruptors
5. Process-related contaminant (I)
6. Process-related contaminants (II)
7. Natural food constituents with toxic potential
8. The problem of food supplements

- Slides and material used during the course, provided by the Teacher.

The main objective of the course is to provide knowledge on Food toxicology, completing the knowledge related to the courses in “food area” activated at DSF. The course supplies the basic elements regarding the definitions, the methodology of Food Toxicology and some selected case studies regarding toxic compounds from different origin.
The skills supplied by the course will be useful for understanding the mechanisms of toxicity, the metabolism and the mitigation related to the major food contaminants, through the risk assessment approach.
A peculiar aim will focus on the development of a critical vision about the themes linked to the food toxicology, allowing the student

Preliminary knowledge about Organic Chemistry; Food Chemistry, Technology and contaminants; Biochemistry and Physiology are strictly recommended.

Regardless of the subject material, the teaching philosophy is aimed at getting students to think critically and elaborate the topics of the course. Interactive lectures exploiting a dynamic approach and the discussion of case studies will be carried out in order to easily elucidate difficult concepts, often complex and interdisciplinary.

This course is deeply linked with the arguments discussed within the courses focused on “food area”, but develops at applicative level pharmacological knowledge, bridging with the concept of “global health”.
Learning will be assessed through a written test (multiple choice questions), aimed at verifying the critical learning of concepts and knowledge of the subject. At least two questions will be dedicated to knowledge of the toxicological mechanisms of toxic molecules of natural or technological origin.

Learning will be assessed through a written test (multiple choice questions), aimed at verifying the critical learning of concepts and knowledge of the subject. At least two questions will be dedicated to knowledge of the toxicological mechanisms of toxic molecules of natural or technological origin.

1. Fundamentals of Food Toxicology
Absorption of xenobiotics; introduction to human metabolism of xenobiotics; role of the microbiota
2. Fundamentals of safety assessment.
Analytical strategies; concepts of risk and danger; ALARA, “benchmark dose” approach, exposure margin, toxicological concern thresholds, ADI, TDI etc.
3. Mycotoxins
“Regulated” and emerging mycotoxins; sources of exposure, mechanisms of action, mitigation strategies
4. Endocrine disruptors
Pathways of interference with hormonal pathways and case studies (bisphenol A, PFAS, dioxins and persistent organic contaminants).
5. Process contaminants (I)
Polycyclic aromatic hydrocarbons and heterocyclic aromatic amines
6. Process contaminants (II)
Nitrosamines and acrylamide
7. Natural components in foods with toxicological potential
Coumarins, furocoumarins, eugenol, methyl-eugenol, safrole, pyrrolizidine and tropane alkaloids
8. Problems relating to food supplements
Drug-food interactions; fermented red rice as a case study; CBD-rich products.

At the end of the course, the student will have to demonstrate the acquisition of basic knowledge about toxicological methods, as well as specific and advanced knowledge relating to toxic molecules present in food products (also including food supplements and herbal products). An in-depth knowledge of both the chemistry of the contaminants and the underlying toxicological and physiological mechanisms must be demonstrated. The notions learned may be useful in assessing the risk of natural, environmental and newly formed substances. The student must be able to present the topics in appropriate technical language, interfacing with other professional figures (doctors, dieticians, pharmaceutical and food technologists).