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Lecturer(s)
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Urbánková Lucie, Ing. Ph.D.
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Course content
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1. Basic concepts, systematic division of natural and foreign toxicants. 2. Toxicology as a science studying the toxicity of substances. 3. Types of exposures, exposure curves, relationship between dose and effect, expression of limit, permissible concentrations, doses. 4. Metabolic degradation of xenobiotics, biotransformation I, II. 5. Classification of the effects of pollutants on the human body. 6. General effects. 7. Systemic effects. 8. Endocrine disruptors. 9. Contaminants of inorganic origin, toxic cations, anions. 10. Contaminants of organic origin, pesticide residues, persistent polychlorinated substances, polyaromatic hydrocarbons, phthalates, organophosphates, toxicokinetics, toxicodynamics. 11. Contaminants of microbial origin. 12. Contaminants in cosmetics. 13. Poison therapy. 14. Antidote.
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Learning activities and teaching methods
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Lecturing, Dialogic (Discussion, conversation, brainstorming), Methods for working with texts (Textbook, book)
- Preparation for examination
- 120 hours per semester
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| prerequisite |
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| Knowledge |
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| Knowledge of biochemistry and organic chemistry. |
| Knowledge of biochemistry and organic chemistry. |
| learning outcomes |
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| clarify knowledge related to the occurrence of basic contaminants in food and cosmetic products, their general and organ effects |
| clarify knowledge related to the occurrence of basic contaminants in food and cosmetic products, their general and organ effects |
| understand foodborne diseases and dermatoses and the general toxicology of xenobiotics |
| understand foodborne diseases and dermatoses and the general toxicology of xenobiotics |
| describe the different types of exposure, exposure curves, dose-effect relationships, permissible concentrations |
| describe the different types of exposure, exposure curves, dose-effect relationships, permissible concentrations |
| classify the effects of pollutants on the human body, including general, systemic and endocrine effects |
| classify the effects of pollutants on the human body, including general, systemic and endocrine effects |
| recognise contaminants of organic origin, pesticide residues, persistent polychlorinated substances, polyaromatic hydrocarbons, phthalates, organophosphates |
| recognise contaminants of organic origin, pesticide residues, persistent polychlorinated substances, polyaromatic hydrocarbons, phthalates, organophosphates |
| Skills |
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| find relevant information on a given topic in books, technical texts or on the Internet |
| find relevant information on a given topic in books, technical texts or on the Internet |
| critically evaluate the topics discussed |
| critically evaluate the topics discussed |
| understand and explain exposure curves that describe the relationship between dose and effect on the human body |
| understand and explain exposure curves that describe the relationship between dose and effect on the human body |
| discuss contaminants and contamination by foreign substances in general |
| discuss contaminants and contamination by foreign substances in general |
| recognise the differences between contaminants of microbial, organic and inorganic origin |
| recognise the differences between contaminants of microbial, organic and inorganic origin |
| teaching methods |
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| Knowledge |
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| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Lecturing |
| Lecturing |
| Skills |
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| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Analysis of a presentation |
| Analysis of a presentation |
| assessment methods |
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| Knowledge |
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| Preparation of a presentation, giving a presentation |
| Preparation of a presentation, giving a presentation |
| Grade (Using a grade system) |
| Oral examination |
| Oral examination |
| Grade (Using a grade system) |
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Recommended literature
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Deshpande, S. S. Handbook of food toxicology. Boca Raton ; London ; New York : CRC Press, 2002. ISBN 0-8247-0760-5.
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Kupec, J. Toxikologie. Brno : VUT, 1999. ISBN 80-214-1332-8.
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Lelieveld, H.L.M.,Moster M.A., Holah, J. Handbook of Hygiene Control in the Food Industry. CRC Press, NY , 2005. ISBN 10-8493-3439.
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Omaye S.T. Food and Nutritional Toxicology. CRC Press , 2004. ISBN 1-587116-071-4.
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Prokeš J. Základy toxikologie. Praha, 2005. ISBN 80-7262-301-X.
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Velíšek, Jan. Chemie potravin 3. Vyd. 1. Tábor : OSSIS, 1999. ISBN 8090239153.
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