NUTR*4510 Toxicology, Nutrition and Food F (3-0) [0.50]
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. Assessing the risk of genetically modified foods and radioactive contamination of a food supply.
Prerequisite(s): NUTR*3210
Department(s): Department of Human Health and Nutritional Sciences