Toxicology, Nutrition and Food (NUTR*4510)
Code and section: NUTR*4510*01
Term: Fall
Instructor: Dr. Adrian Ionescu
Details
This course examines the role of foods, herbals and nutraceuticals as sources of antinutrients, natural toxins and environmental contaminants. The impact of toxic exposures on nutritional status, the impact of nutritional status on safe metabolism of toxins, and the use of this knowledge in the design of functional foods are also examined. Additional topics include the relationship between diet and cancer, natural and synthetic toxins in seafood, and assessing the risks of consuming genetically modified foods. Assessing the risk of genetically modified foods and radioactive contamination of a food supply.
Syllabus
Attachment | Size |
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NUTR*4510 - Fall 2022 | 1.06 MB |
NUTR*4510 - Fall 2021 | 194.25 KB |
NUTR*4510 - Fall 2020 | 149.75 KB |
NUTR*4510 - Fall 2019 | 627.68 KB |
NUTR*4510 - Fall 2018 | 207.17 KB |
NUTR*4510 - Fall 2017 | 421.51 KB |