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752-1300-01L 3 Credits MSC D-USYS , D-HEST

Food Toxicology

Lecturers & Examiners: Dr. Georg Aichinger, Dr. Vakil Takhaveev
VVZ CR n/a

Last Updated: 2026-06-03 00:44:37

Abstract

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

Objective

Course objectives are for the student to have a broad awareness of toxicant classes and toxicants relevant to food, and to know their identities (i.e. chemical structure or biological nature), origins, relevance of human exposures, general mode of biological action, and potential mitigation strategies.

Content

Builds on a foundation in Toxicology fundamentals to address situations relevant to Food Science, Nutrition, and Food Safety & Quality. Representative topics: Toxic Phytochemicals and Mycotoxins, Industrial Contaminants and Packaging Materials, Toxicants formed During Food Processing, Alcohol and Tobacco. The class is comprised of bi-weekly lectures, independent reading, and preparation of an independent evaluation of a food-related toxin.

Resources

Literature

Reading from the primary literature will be referenced in class and posted to the course website.

General Information

Language
English
Levels
MSC
Frequency
Yearly recurring

Examination

Type
end-of-semester examination
Mode
written 60 minutes
Aids
none
Digital
The exam takes place on devices provided by ETH Zurich.
Requirements and final exam: the final grade in the course is comprised of an end-of-semester written exam (85%) and 3 graded compulsory continuous performance assessments (each is worth 5% for a total of 15%; for any assignment that is not completed, a grade of 1 will be given for the missing assignment). The exam will cover content from lectures, assigned reading, and student presentation assignments posted on the Moodle. No notes are allowed to be used during the exam. The exam is comprised of approximately 2/3 short answer/multiple choice questions and 1/3 long-answer questions that will require students to combine concepts from different lectures and apply skills learned in the class to new examples.

Course Components

Type Title Time & Place Hours
lecture with exercise Food Toxicology
  • Fri 14:15-16:00 (LFV E 41)
1 h weekly

Offered In