Journal-club style course that involves student presentations of selected topics in Toxicology on the basis of current primary research and review papers.

Participation in weekly seminars on a variety of topics including Food Microbiology, Food Toxicology, Food Biochemistry, Food Processing, Consumer Behavior, Food Technology, and Food Materials and Technology, and oral presentation of a selected published study in one of these areas inspired by participation in the seminars.

Participation in weekly seminars on a variety of topics including Food Microbiology, Food Toxicology, Food Biochemistry, Food Processing, Consumer Behavior, Food Technology, and Food Materials and Technology, and oral presentation of a selected published study in one of these areas inspired by participation in the seminars.

This course sensitises doctoral students to ethical issues that may occur during their doctorate. After an introduction to ethics and good scientific practice, students are familiarised with resources that can assist them with ethical decision-making. Students get the chance to apply their knowledge in a context specific to research in chemistry and related fields.

Builds on a foundation in Toxicology fundamentals to address situations and toxins relevant to Food Science, Nutrition, and Food Safety & Quality.

The goals of the course will be for the student to be aware of chemical toxicants relevant to food and to know aspects of basic science regarding identities and origins, human exposures, and modes of toxicity.

Introduction to how chemical properties and biological interactions govern the disposition and influences of toxicants.

Structure, function and chemistry of nucleic acids and carbohydrates.

What is Food Science? The course will introduce students to the biological, physical and engineering basis of food and its role for society. It will center around 3 case examples in which students will be introduced to basic concepts integrating several key disciplines of food science. Each example will be comprised of significant active learning content and practice in scientific communication. T

What is Food Science? The course will introduce students to the biological, physical and engineering basis of food and its role for society. It will center around 3 case examples in which students will be introduced to basic concepts integrating several key disciplines of food science. Each example will be comprised of significant active learning content and practice in scientific communication. T

Journal-club style course involving student presentations and active discussion and critique of recent publications and modern experimental strategies. The focus is on chemical, biochemical, and nutritional aspects of selected topics in Toxicology, with a new group of topics addressed each semester

Introduction to the analysis of pesticide residues in food, learning to assess cytotoxicity of a chemical in cells, monitoring the stability of DNA by UV spectrophotometry and synthesizing an antioxidant.Introduction to the topics cardiometabolic risk and glycemic response, including dietary assessment, anthropometric measurements and determination of relevant biomarkers.