Course Code : ABF 356

Course Title : Food Safety and Quality

Weekly lecture and application hours of the course: 3,0

Course Description:This course provides an overview of the most important bacterial toxins, mycotoxins and phycotoxins, their presence andmechanisms of toxic action, and detoxification mechanisms. Bacterial virulence mechanisms and host responses will be discussed, includinginterference of pathogen-host interaction with food components. The effect of processing (e.g. heating) on food safety, including survival ofpathogens, formation of Maillard products, heterocyclic amines, PAK’s, and oxidation products are reviewed. Microbiological and toxicological riskassessment will be discussed including genetic polymorphisms for detoxification in humans.

Textbooks and supplementary books:

  1. Food Safety: A Practical and Case Study Approach by ISBN 0387339574, 9780387339573

Course Evaluation:

  • Class Participation 10%,

  • Mid-term Examination 30%,

  • Assignments 10%,

  • Final Examination 50%,

Attendance 95%compulsory