Food Allergens and Toxicology detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the Food Tech students. For course code, course name, number of credits for a course and other scheme related information, do visit full semester subjects post given below.
For Food Technology 5th Sem scheme and its subjects, do visit Food Tech 5th Sem 2021 regulation scheme. For Professional Elective-II scheme and its subjects refer to Food Tech Professional Elective-II syllabus scheme. The detailed syllabus of food allergens and toxicology is as follows.
Course Objectives:
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Unit I
INTRODUCTION 9
Definition and need for understanding food toxicology; Hazards – Microbiological, nutritional and environmental. Basics of immune resources – humoral and cell media resources. Allergen and mechanism of allergic resources.
Unit II
FOOD ALLERGY AND SENSITIVITY 9
Chemistry of food allergens, celiac disease, food disorders associated with metabolism, lactose intolerance, and asthma
Unit III
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Unit IV
DETERMINATION OF TOXICANTS IN FOOD SAMPLING 9
Quantitative and qualitative analysis of toxicants in foods; Biological determination of toxicants Assessment of food safety – Risk assessment and risk benefit indices of human exposure, acute toxicity, mutagen city and carcinogenicity, reproductive and developmental toxicity, neurotoxicity and behavioural effect, immunotoxicity.
Unit V
TOXICANTS FORMED DURING FOOD PROCESSING 9
Intentional direct additives, preservatives, nitrate, nitrite, and N- nitroso compound flavour enhancers, food colours, indirect additives, residues and contaminants, heavy metals, other organic residues and packaging materials. Toxicity of heated and processed foods, food carcinogens and mutagens – Polycyclic aromatic hydrocarbons, N – nitrosamines, Acrylamide and their mode of action
Course Outcomes:
At the end of the course the students would have the knowledge to
- Find the hazards and the toxicity associated with food and their implications for health
- Analyse the chemistry of food allergens and disorders associated with food
- Assess the risk and exposure of toxins in food sampling
- Determine the toxicants in foods by the qualitative and quantitative analysis
- Critique the formation of toxins during post harvest processing or else during storage
Text Books:
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Reference Books:
- Labbe, Ronald G. and Santos Garcia “Guide to Food Borne Pathogens” John Wiley & Sons, 2001. 2. Cliver, Dean O. and Hans P.Riemann “Food Borne Diseases” II Edition., Academic Press/Elsevier, 2002.
- Riemann, Hans P. and Dean O. Cliver “Food Borne Infections and Intoxications” III Edition., Academic Press/Elsevier, 2006.
For detailed syllabus of all the other subjects of Food Technology 5th Sem, visit Food Tech 5th Sem subject syllabuses for 2021 regulation.
For all Food Technology results, visit Anna University Food Tech all semester results direct link.